Development of temperature tolerant surimi gels using starch-protein interactions

Two modified starches (acetylated, phosphated tapioca di-starch [TAPDS], acetylated waxy maize di-starch [WADS]) were combined 2:1:1 with native corn and potato (CP) starches and compared with CP at 1:1 and 0% starch (CON). Starch mixtures (2, 4, 6 and 8%) were added to Alaska pollock surimi. Heat stability (5-55C), frozen storage (0, 3 and 6 freeze/thaw [FT] cycles), and refrigerated storage (0, 3 and 6 days) of cooked gels were evaluated. In addition, micro differential scanning calorimetry and dynamic rheology were used to evaluate starch-protein interactions. TAPDS (4 and 6%) and WADS (2-8%) maintained water retention ability of fish protein gels significantly better (P < 0.05) than CON and CP (2-8%). WADS (2 and 6%) and TAPDS (4 and 6%) minimized variability in force and deformation values between 0 and 6 FT. Performance of TAPDS (4 and 6%) and WADS (2%), with regard to maintaining textural properties under different serving temperatures, indicates these special, modified starches could be effectively used in surimi seafood products.