The effect of biogel content on the some viscoelastic properties of a snail pate

Abstract

Four sorts of snail pâté with different contents (0, 1, 2, 3%) of a vegetal protein (biogel) were prepared. The
influence of 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. The best correspondence between experimental data and calculated curves was obtained for a
mechanical model with three Maxwell elements in parallel with a lone ideal spring element. Every
measurement was made in triplicate. From above viscoelastic parameters, the viscosities were calculated.
Correlation between experimental relaxation curves and calculated curves were emphasized by absolute
average deviation (AAD), the minimum AAD value being 0.15% and the maximum one 0.82%. The stiffest
snail pâté contains 2% biogel, and the snail pâté with 3% biogel is more viscous.