Analysis of creep test on gel-type precessed food, mainly sausage
2005
Soeda, T.(Kyushu Kyoritsu Univ., Kitakyushu, Fukuoka (Japan)) | Kasagi, T. | Hokazono, A.
By applying the correlation diagrams of instant elasticity E0 and constant viscosity etaN of the creep parameter, the physical properties within different types of gel-type processed foods can be determined. In sausage, E2 decreased, and etaN remained unchanged by cooking. Regarding the relationships between creep parameter and sensory evaluation score, the texture preference of sausage before cooking correlated with elasticity E2 (r=0.619). On the other hand, the texture preference of sausage after cooking highly correlated with retardation time, tau (taul = 0.917, tau2=0.887).
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