抄録
Temperature dependence of the elasticity of fish flesh gel, kamaboko, was studied. Kamaboko from Alaska pollack frozen surimi underwent different elasticity measurements in the range of 0-80°C. In puncture and chewing tests, breaking force and hardness were slightly increased on raising the temperature from 20°C to 40°ordm;C, but remarkably decreased on further rise in temperature. In both the extension and compression relaxation measurements, the instantaneous elastic modulus was decreased on raising the temperature from 0°C to 80°C. Moreover, in the extension and compression creep measurements, the instantaneous elastic modulus was decreased as described above, though signiflcant decrease was hardly recognized for the compression case at lower side of the temperature. The shear storage modulus and loss modulus were decreased by rising temperature, but increased again on lowering the temperature. In this case, the hysteresis was clearly observed between the temperature and both the moduli.
