STRESS RELAXATION AND TENSILE STRENGTH TESTING OF A PROCESSED FISH PRODUCT

Abstract

ABSTRACT Minced silvercarp was prepared as cooked loaves containing only various added salts. The loaves were then subjected to stress‐relaxation and tensile strength tests. The various treatments gave different compression forces, relaxation T 50% values and tensile strengths. The compression force measurements were closely correlated with tensile strength values. Both compression force and tensile strength might be related to the binding quality (cohesiveness) of the loaves. The relaxation T 50% values were not closely correlated with the compression forces nor the tensile strengths, and might be related to the product's viscoelastic properties. Different percent deformation did not have a significant effect on the relative order of the compression force values, but did affect the relaxation T 50% values, with larger differences between samples at 25% deformation.