EFFECT OF ULTRAVIOLET-IRRADIATION ON RHEOLOGICAL PROPERTIES OF THERMAL GELS FROM SARDINE AND PORK MEAT PASTES

The effects of ultraviolet (UV) irradiation on the rheological propert ies of thermal gels from sardine and pork meat pastes were examined by stress-relaxation measurement and scanning electron microscopic obser vation. The elasticity and viscosity of UV irradiation-thermal gels we re always higher than those without UV irradiation. From stress-relati on data, it was revealed that the structural changes of UV irradiated pastes occurred during heating at 30-40-degrees-C for sardine, and 55- 60-degrees-C for pork. From scanning electron micrographs of thermal g els, it was demonstrated that there was a large portion of densely dis persed matter in UV treated gels, while the gels without UV irradiatio n consisted of loosely dispersed portions. The difference in network s tructure between the two gels was discussed.