Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 2
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- Pages.103-109
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- 1994
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- 0367-6293(pISSN)
Rheological Studies of the Fish Protein upon the Thermal Processing
열처리 공정에 따른 생선단백질의 물성 연구
- Kang, Byung-Sun (Department of Food Processing, Kyunghee University) ;
- Kim, Byung-Yong (Department of Food Processing, Kyunghee University) ;
- Lee, Jae-Kwun (Department of Food Processing, Kyunggi University)
- Published : 1994.04.01
Abstract
Changes in the rheological properties and the linear viscoelasticity of fish protein gel upon the thermal processing were studied by using mathematical models with stress-relaxation data. The linear viscoelasticity of surimi gel was observed in the range of the true strain
응력완화 현상을 측정하여 생선단백질 겔의 선형적 점탄성과 열처리 공정에 따른 물성의 변화를 수식적 모델로 분석하였다. 생선단백질 겔은 정변형도