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Effect of storage on the gel‐forming properties of yam‐containing surimi gels
Author(s) -
Chung YunChin,
Chiang BeenHuang,
Chen PeiChun,
Huang PoChun,
Hsu ChengKuang
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01146.x
Subject(s) - water holding capacity , food science , texture (cosmology) , chemistry , ingredient , breaking strength , starch , materials science , composite material , artificial intelligence , computer science , image (mathematics)
Summary The breaking forces, deformations and water‐holding capacities of pollock surimi gels (PSG) containing 20% fresh Tainung No. 1 (TNG1) yam ( Dioscorea alata ) stored at room temperature, 17 and 10 °C, were determined for 12 weeks to evaluate the feasibility of using fresh yam as a healthy ingredient and an alternative source for starch in surimi seafoods. The results showed that the texture properties of TNG1‐PSG decreased during storage regardless of the storage temperatures, except for an insignificant change found in the water‐holding capacity at 10 °C. Most changes in the texture properties occurred within 1 week, thus the use of fresh TNG1 immediately after harvest is required for producing TNG1‐PSG with good texture properties. Frozen storage of TNG‐PSG was also undertaken at −20 °C for 6 months. After 6‐months of storage, the breaking force and water‐holding capacity of TNG1‐PSG decreased by about 22% and 19%, respectively.