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Temperature Dependency of Compression Properties of Fish‐meat Gel as Affected by Added Starch
Author(s) -
Kong C.S.,
Ogawa H.,
Iso N.
Publication year - 1999
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.1365-2621.1999.tb12279.x
Subject(s) - fish <actinopterygii> , starch , food science , dependency (uml) , fish products , fishery , chemistry , business , biology , computer science , artificial intelligence
ABSTRACT The influence of starch addition on the elastic properties of fish‐meat gel was studied by measuring compression and stress relaxation properties and dynamic viscoelasticity. Samples with pregelatinized starch, with and without raw starch, and processed starch were used. Fish‐meat gels with starch showed a higher modulus value at 80°C than at 90°C. The gelatinization of starch appeared to be prevented by surimi protein in the fish‐meat gel, and so the sample that gelled at 90°C had a lower “packing effect” than the sample that gelled at 80°C. The optimum heating temperature indicated a higher “packing effect” on the surimi protein.