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Effect of Starch of Textural Properties of Surimi Gel

Author:
KIM, J. M., LEE, C. M.
Source:
Journal of food science 1987 v.52 no.3 pp. 722-725
ISSN:
0022-1147
Subject:
amylopectin, amylose, chewiness, cohesion, cold storage, firmness, gels, potato starch, retrogradation, surimi, viscosity
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.
Agid:
1203990