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Effect of Starch of Textural Properties of Surimi Gel
Author(s) -
KIM J. M.,
LEE C. M.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06711.x
Subject(s) - amylopectin , amylose , chewiness , retrogradation (starch) , starch , food science , chemistry , rheology , materials science , composite material
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.