1. The relationships between rheological properties and structural changes of chilled abalone meat
- Author
-
Zhang Zhaohui, Tashiro Yuri, Ogawa Hiroo, Tang Zhixu, and Gao Xin
- Subjects
Viscosity ,Crystallography ,Abalone ,Rheology ,Chemistry ,Modulus ,Food science ,Negative correlation ,Myofibril ,Quantitative correlation ,Collagen fibril - Abstract
The quantitative correlation between rheological properties and structural characteristic values of chilled abalone meat was studied. Structural changes were observed, and these values were enumerated using image processing and analysis technique. Structural changes in the myofibrils and collagen fibrils were the greatest in chilling for 24 h. After chilling for 48 h, similar structures of vertical and cross sections were observed. For chilling from 0h to 72 h, the instantaneous modulus E0 of the both section meat decreases gradually with time, but no significant differences were observed after chilling for 48h. The relaxation time and viscosity of both sections attained the same values for the same chilling time, but increased gradually with increasing chilling time. Meanwhile, a negative correlation between the structural characteristic values (Dm, Am, Rvm), and rheological properties (E1, τ1, η1) clearly exists. Some logarithmic expressions have been obtained for these negative correlation. These results suggest that the difference in rheological properties between the cross and vertical sections was mainly due to the structural changes of myofibrils and collagen fibrils, and rheological properties are influenced quantitatively by the structural characteristics values for chilling from 0 h to 72 h.
- Published
- 2003