低温坐りによる塩すり身の物性変化〔英文〕

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Change in the various physical parameters of suwari-gel during the low temperature setting of salted fish flesh sol from Alaska pollack frozen surimi was examined. The breaking force and breaking strain were increased up to 72h in the gel incubated at 0 and 10°C, but decreased after showing an increase up to 24h in the gel incubated at 20 and 30°C. G1 and η1 measured by stress-relaxation were increased up to 24h and held at constant thereafter but G2 and η2 were not so changed during the incubation for 72h, where G1 and η1, were the elastic modulus and viscosity of a Maxwell's model, while G2 and η2 were those of another Maxwell's model paralleled the former model. The storage modulus and loss modulus were rapidly increased up to 24h and held at constant there-after in the gel incubated at 0 and 10°C, but decreased after showing an increase up to 24h in the gel incubated at 20 and 30°C. The expressible water was still decreased after 24h in the gel in-cubated at 0°C, but increased in the gel incubated at 10-30°C and this increment was more as the temperature became higher.
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