Effect of Starch of Textural Properties of Surimi Gel |
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| Authors: | J M KIM C M LEE |
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| Affiliation: | Author Kim is with the Dept. of Food Science, Univ. of Maine, Dept. of Food Science, Univ. of Maine, Orono, ME 04469. Author Lee is with the Dept. of Food Science &Nutrition, Univ. of Rhode Island, Kingston, RI 02881. Inquiries should be directed to Dr. Lee. |
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| Abstract: | The proportion of amylose and amylopectin, and the rheological behavior of eight starches were correlated with the textural properties of starch-containing surimi gels. Findings included the following: increased firmness and cohesiveness with increases in water-holding ability and viscosity of the starch; increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation: increased tensile force with an increase in the amylopectin fraction: and increased cohesiveness and chewiness after refrigerated storage for all starches with a greater increase for high amylose starches. Surimi gels containing potato starch were the firmest and most cohesive. The textural properties of starch-containing surimi gel correlated well (r = 0.90 to 0.97, P>0.05) with the viscosity of starch paste if 100% amylopectin-containing and pregelatinized starches were excluded from the correlation. |
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