Abstract
Rheological properties of surimi sol showed that consistency index (K) was surimi concentration‐dependent, as it decreased with increased level of ingredients except for carrageenan which increased K value. The flow behavior index and textural properties appeared to be a function of type and level of ingredients. Unlike starch and synergistic carrageenan, egg albumin, oil and i‐carrageenan did not show a composite reinforcing effect. K values measured by rotational cylindrical spindle viscometry more closely correlated with textural properties (r = 0.87 for compressive force; r = 0.87 for shear force) than did other viscometries studied.
Original language | English |
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Pages (from-to) | 880-883 |
Number of pages | 4 |
Journal | Journal of Food Science |
Volume | 58 |
Issue number | 4 |
DOIs | |
State | Published - Jul 1993 |
Keywords
- composite system
- consistency
- flow behavior
- rheology
- surimi