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Water Binding and Ingredient Dispersion Pattern Effects on Surimi Gel Texture
Author(s) -
CHUNG K.H.,
LEE CM.
Publication year - 1991
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.1365-2621.1991.tb04748.x
Subject(s) - bound water , texture (cosmology) , absorption of water , ingredient , dispersion (optics) , water content , moisture , chemistry , starch , food science , chemical engineering , water activity , thermal expansion , materials science , composite material , molecule , organic chemistry , geology , optics , physics , geotechnical engineering , engineering , artificial intelligence , computer science , image (mathematics)
Water binding, thermotransitional properties and the dispersion pattern of ingredients were studied in relation to their texture‐modifying effects in surimi gels. The DSC‐measured bound water (unfreezable at −30°C) of surimi gels prepared with potato starch with and without pregelatinization highly correlated with compressive force (r=0.94) and inversely correlated with expressible moisture (R=−0.99) of the gels. For nonfish proteins, however, physically bound water contributed more than the DSC‐measured bound water to gel strength. The ability to undergo thermal transition (size expansion and water absorption) and dispersion pattern of ingredients were responsible for the differences in texture‐modifying effects.