かまぼこのレオロジー的物性と構造に関する研究-II. : 応力・ひずみ特性におよぼすでんぷん含量の影響

概要

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In the previous paper the relation between stress and extension ratio of kamaboko which does not contain starch has been discussed on the basis of the theory of rubber elasticity. In this paper are considered the stress-strain relations of kamaboko which contains various amounts of starch. An experiment concerning the influence of difference of raw fish on this relation is also included. The results obtained are analysed as follows: (1) Starch contained in kamaboko has a ‘filler reinforcement effect’ similar to that of the filler contained in elastic rubber. (2) The deviation of experimental data from the theoretical curve expressed by ƒ=K(α-α-2)=1/3E(α-α-2) may be closely related to the texture, chewiness, elasticity and firmness of kamaboko.