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Elastic Modulus of Surimi Protein and Starch in Fish‐Meat Gel with Added Starch Pregelatinized at 2 Temperatures
Author(s) -
Kong C.S.,
Tashiro Y.,
Ogawa H.
Publication year - 2001
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.1365-2621.2001.tb16094.x
Subject(s) - starch , fish <actinopterygii> , food science , chemistry , fish products , elastic modulus , materials science , composite material , biology , fishery
The influence of pregelatinized starch on fish‐meat gel was studied quantitatively by separating elastic moduli of surimi, E fm , and starch, E s , in fish‐meat gel using the equation of a rule of mixture, E T = (1‐φ)E fm +φE s , and the Halpin and Nielson equation. The total moduli, E T , and volume fractions, φ, were obtained from compression tests and image analysis techniques. By using the equation of a rule of mixture, the moduli of surimi and starch in fish‐meat gel could be separated. The fish‐meat gel with starch pregelatinized at 60°C showed a higher moduli than at 90°C, and the moduli of surimi and starch in fish‐meat gel at 60°C were increased with increasing starch content.