Texture of material for imitation crab meat detected from dynamic behaviors.

Abstract

Dynamic modulus and dynamic loss of the materials for imitation crab meat in foreign and domestic markets were predicted from the stress relaxation data with four-element model. The dependence of their dynamic modulus and dynamic loss on angular frequency was displayed by the computer. The experimental value of dynamic modulus at 18.84 radian/s was about 10% higher than the predicted value. However the experimental value of dynamic loss at 18.84 radian/s was almost 80 times as large as the predicted value. This fact suggests that another relaxation time would be included in the range of a very short time of our stress relaxation measurements, and that the stress corresponding to the 10% increment of experimentally obtained dynamic modulus, would be already relaxed during the application process of the constant strain in the stress relaxation measurement. From the comparison of dynamic and sensory data, we conclude that the experimental values of dynamic modulus and dynamic loss corresponded to the sensory softness. Especially the experimental value of dynamic loss was an important data, since it could not be predicted from stress relaxation data.