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SOME TENSILE CHARACTERISTICS OF RAW FISH FLESH 1
Author(s) -
SEGARS R. A.,
JOHNSON E. A.,
KAPSALIS J.G.,
PELEG M.
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb00546.x
Subject(s) - viscoelasticity , ultimate tensile strength , fillet (mechanics) , rheology , materials science , universal testing machine , stiffness , composite material , tensile testing , fish <actinopterygii> , deformation (meteorology) , stress relaxation , strain (injury) , fish fillet , fishery , anatomy , biology , creep
The rheological characteristics of fresh fish fillets were studied by an Instron Universal Testing Machine and a specially designed instrument that enabled recording of tensile forces of stretched specimens during controlled cooking programs. The tensile stress‐strain relationships revealed two types of deformation patterns. At strains of up to about 10% the fillets deformed as rubbery materials although with noticeable viscoelasticity. At larger strains the behavior was characterized by a progressive increase in stiffness and in the portion of irrecoverable deformation. In relaxation tests at programmed temperature histories, force generation phenomena could clearly be monitored. Their extent and the temperature at which they occurred varied markedly with the fish species and the individual fillet's age, which suggests that they reflect the overall structural and physiological state of the tissue.