Rupture properties, such as yield stress (YS) and the limit of linear viscoelastic region (LLVER), of Alaska pollock surimi pastes and failure shear stress (FSS) of Alaska pollock surimi gels were measured at various moisture contents. The stress-stain behavior of surimi paste was measured by the small amplitude oscillatory shear test using a dynamic rheometer. The YS values and the applied stress at LLVER (ASLLVER) of surimi paste were analyzed based on the stress-strain behavior during stress sweep test at 0.1 Hz. The FSS of surimi gels measured by the Hamann Torsion Gelometer showed a strong correlation with the moisture content (r 2 = 0.95). YS and ASLLVER showed strong correlations with the moisture contents (r 2 = 0.94 and 0.94, respectively). Such good correlations found at varied moisture contents suggest that the rupture properties of surimi paste may help estimate the texture properties of gel products. PRACTICAL APPLICATIONTexture properties play a major role in evaluating the quality of final products of surimi seafood, such as kamaboko and crabsticks. Failure shear stress from the torsion test is known as the most reliable value to reflect the hardness of surimi gels. Although the torsion test generates good correlations with sensory results, there are a few inevitable disadvantages: it possesses the complexity of measurements and the laborious sample preparation. Generally, the torsion test requires 1 day for gels and about 2 h for the testing specimen. Our study discovered a strong correlation of FSS of surimi gels with the rupture properties of surimi pastes, such as YS and the LLVER. Since the rupture properties of surimi pastes do not require gelation, it saves the testing time dramatically. Our new finding can be used to partially estimate the gel properties based on the paste properties, when enzymatic reactions in fish proteins are not considered. meter to determine the textural quality of the surimi seafood such as kamaboko and crabsticks (Park 2000). The gel forming ability of surimi is traditionally evaluated by the following steps: (1) making surimi paste; (2) cooking bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies ISSN 1745-4603 247 Journal of Texture Studies 44 (2013) 247-252

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SrBi2,4Ta,09 (SBT) and SrBiz,,(T~,,,Nbo,z5)Z09 (SBTN) thin films were prepared using LSMCD and MOD processes, respectively, and their fenoelectric properties were characterized with variation of the film thickness. The LSMCD-derived SBT film of 70 nm thickness exhibited the ?P, of 15.9 pC/cm2 and E, of 69 LV/cm at t 5 V. Within the thickness range of 70-410 nm, the SBT and SBTN films exhibited the size effects. i.e., a decrease of the remanent polarization and the relative permittivity and an increace of the coercive field with a reduction of the film thickness. The SBT and SBTN films of 70-410 nm thickness exhibited the fatigue-free behavior up to 10" switching cycles.

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