1990 Volume 37 Issue 8 Pages 643-650
In the trial to develop various methods for utilization of minced fish, a new fish product with plastic consistency was manufactured from enzyme-treated minced fish and palm oil. By the sensory evaluation of texture, our new fish product was evaluated to be fairly similar to processed cheese. The quality of our product depended mainly on its texture. Therefore the texture of our product was investigated rheologically. In the creep and recovery measurements, our product appeared to have plastic (non-recoverable) properties in instantaneous and retarded parts while processed cheese appeared to have plastic property only in instantaneous part. In the stress relaxation measurement, the relaxation modulus of our product decreased very quickly. These results mean that the structure of our product was easily broken down during the measurements. In the plunger penetration test of our product, the large drop of force after the first peak of the force vs. deformation curve, was not observed. Though this curve was steep at the origin and the instantaneous modulus was large in our product, the jelly strength and the breaking deformation were small. These properties of our product were similar to those of processed cheese, and quite different from those of kamaboko. However, the structural breakdown was more remarkable in our product than in the processed cheese, in creep and stress relaxation measurements and also in plunger penetration test.
