Viscous properties of salmon surimi paste

Abstract A rotational viscometer was used to study the viscous properties of a paste composed of salmon surimi, salt, whey protein concentrate, wheat starch and water. Rheograms measured after an initial shearing period of 10 min were well fitted by the Herschel-Bulkley model and by the Casson model. The paste behaved as a shear thinning fluid with a yield stress that increased with temperature up to 21 °C. Shear stress also increased with temperature up to 21 °C, possibly because of protein-protein interactions. The rheological data were reasonably well represented by a simple new model which takes into consideration the effects of both shear rate and temperature. Shear stress, predicted by this model, increased with increasing shear rate and temperature.