Effects of alginate gel on rheological properties of hair-tail (Trichiurus lepturus) surimi |
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| Authors: | Yong Xue Xin Liu Lili Zhang Dan Lin Jiachao Xu Changhu Xue |
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| Institution: | College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P.R. China |
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| Abstract: | Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1%–3%) exhibited enhanced effects, especially when alginate gel concentration increased.
The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical
strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G′ of the mixture samples increased with time for 4 h. The frequency sweep showed that G′ was greater than G″ for all the mixture gels with different alginate gel concentrations, and values of both n′ and n″ for all samples were low (<0.2), these constants corresponding to G′ and G″, and indicating the elasticity of mixture gels. The values of storage modulus G′ decreased during heating process and increased with decreasing temperature. |
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| Keywords: | hair-tail surimi alginate gel rheological properties |
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