Rheological characterization of snail Pâté. II. Stress relaxation

Dana Carolina Crisan, Ioan Danciu, Constantin Mateescu

Volume 17, Issue 1;
Pages: 78-84;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
Three sorts of snail pate with different quantities of a vegetal protein (biogel) were prepared. In the third sort, without vegetal protein, the content of bacon was substituted with vegetal oil. The influence of sample temperature and the content of biogel on the viscoelastic characteristics of snail pâté were studied in this paper. These characteristics of snail pâté were derived from stress relaxation tests. The relaxation times and the elastic moduli, as viscoelastic characteristics, were calculated from the relaxation curves by non-linear regression. From above viscoelastic parameters, the viscosities were calculated. For statistical analysis, one-way analysis of variance (ANOVA) was used. Correlation between experimental relaxation curves and calculated curves were emphasized by absolute average deviation. The stiffest snail pâté contains 2.7% biogel.
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