Abstract:

This study was conducted to examine the rheological changes of white shrimp (Penaeus vannamei)
meat under vacuum partial freezing conditions using stress relaxation test. Based on the stress curve characteristics,
Burgers rheological model was proposed to characterize the viscoelastic properties of shrimp meat. In addition, viscoelastic
parameters were obtained from the model and changing trends were analyzed. The results showed that the rheological model,
having a determination coefficient above 0.99, was able to accurately describe the stress relaxation characteristics of shrimp
meat. The viscosity and elastic modulus were decreased obviously during the late storage stage, and regular changes in
relaxation time (τ) were observed. Therefore, changes in shrimp muscle tissue and quality with storage time may provide
experimental data for developing a rapid method to detect shrimp meat.

Key words: Penaeus vannamei, rheology, stress relaxation, Burgers model, viscoelastic modulus