Development of temperature tolerant surimi gels using starch-protein interactions

A. Hunt, K. J. Getty, Jae W. Park

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)119-136
Number of pages18
JournalJournal of Food Quality
Volume33
Issue numberSUPPL. 1
DOIs
Publication statusPublished - 2010 Sep 1
Externally publishedYes

Fingerprint

surimi
starch gels
Starch
Gels
starch
Proteins
Temperature
tapioca
waxy corn
Zea mays
temperature
proteins
Manihot
modified starch
Solanum tuberosum
gels
potatoes
Theragra chalcogramma
heat stability
corn

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

Cite this

Development of temperature tolerant surimi gels using starch-protein interactions. / Hunt, A.; Getty, K. J.; Park, Jae W.

In: Journal of Food Quality, Vol. 33, No. SUPPL. 1, 01.09.2010, p. 119-136.

Research output: Contribution to journalArticle

Hunt, A. ; Getty, K. J. ; Park, Jae W. / Development of temperature tolerant surimi gels using starch-protein interactions. In: Journal of Food Quality. 2010 ; Vol. 33, No. SUPPL. 1. pp. 119-136.
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