Abstract
Effects of lubrication and sample dimension on compression property of fish–meat gel were investigated using the modified Mooney–Rivlin equation. Cylindrical fish–meat gels were cut into 26 mm in diameter and 10, 20 and 30 mm in heights, respectively. Lubrication of samples led to the lower stress–strain curve. Stress at fracture was dependent on sample dimension in non-lubricated test. In lubricated compression, the dependant was reduced and the agreement of stress–strain data for all samples was observed at the low strain region. The similar results were observed in comparing compression properties of non-lubricated and lubricated fish–meat gels according to the modified Mooney–Rivlin equation. In order to reduce friction problems in compression test of fish–meat gels, the experiment setting can be suggested as follows: for the samples with small dimensions, the surface of gel sample has to be lubricated, or gel samples have to be made with large dimensions.
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