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Behavior of a Formed Fish Product Under the Stress‐Relaxation Text
Author(s) -
WEINBERG Z. G.,
ANGEL S.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13750.x
Subject(s) - relaxation (psychology) , fish <actinopterygii> , compression (physics) , stress relaxation , deformation (meteorology) , stress (linguistics) , materials science , compression test , composite material , chemistry , mechanics , physics , fishery , biology , creep , linguistics , philosophy , neuroscience
Factors affecting the efficiency of the stress‐relaxation test for differentiating between textural properties of fish loaves prepared with NaCI and CaCI 2 were studied. Speed, level of deformation, sample thickness and surface area variously affected the compression forces and the relaxation times. The highest ratios between the NaCl and CaCI 2 samples with respect to compression forces and relaxation times were obtained with a speed of 20 cm/min, up to 50% deformation, and sample thickness above 1.5 cm. Surface area did not affect the ratios. The test was sensitive enough to detect changes caused by small salt increments. Testing conditions that minimize compression force and relaxation time ratios of different textures should be avoided.