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Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting
- Murphy, Sheila C., Gilroy, Deidre, Kerry, John F., Kerry, Joe P.
- Journal of food science 2005 v.70 no.1 pp. C21
- additives, cohesion, color, egg albumen, functional properties, gels, hardness, ingredients, potato starch, protein concentrates, starch, surimi, whey protein isolate
- The functional properties (hardness, cohesiveness, color, and whiteness) of 5 food ingredients (2 whey protein concentrates [WPC 45 and WPC 76], whey protein isolate [WPI], egg white [EW], and potato starch [PS]) added to surimi gels were evaluated using 2 different thermal regimes. Hardness and cohesiveness of whiting surimi gels prepared using a rapid cook treatment (90Â°C for 15 min) did not significantly change on the addition of test ingredients. Hardness and cohesiveness of whiting surimi with added ingredients prepared using a suwari set treatment (0Â° to 4 Â°C for 12 h followed by 90Â°C for 15 min) were increased (P < 0.05) on addition of additives with the exception of WPC 76, which decreased (P < 0.05) surimi hardness and cohesiveness. Results showed that starch was more effective in improving the functional properties of surimi when compared with all other protein additives assessed.