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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 (90°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 (0° to 4 °C for 12 h followed by 90°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.