Abstract：The variations in stress relaxation properties and TPA textural properties of chicken sausage were studied during
storage. Results showed storage time had no significant influence on viscous damping coefficient (η), but had an extremely
significant influence on three other relaxation parameters; storage temperature had no significant influence on four relaxation
properties at 10 ℃ and 5 ℃. Storage time had a significant influence on hardness and chewiness but exerted no significant
influence on cohesiveness or springiness; storage temperature showed no significant influence on the four TPA parameters. The texture of
chicken sausage did not considerably change during the whole storage period and maintained good eating quality. After high-temperature
processing, the relaxation characteristic of chicken sausage had significant decreased, so that the texture became softer and easier to chew.
2013, Vol. 27 
