Effect of Starch of Textural Properties of Surimi Gel
J. M. KIM, Cindy M. Lee
Journal of Food Science
Abstract
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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
amylose fraction increases expressible moisture and penetration force
“increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation”
potato starch results in firmest and most cohesive surimi gels
“Surimi gels containing potato starch were the firmest and most cohesive.”
amylopectin fraction increases tensile force
“increased tensile force with an increase in the amylopectin fraction”