TY - JOUR
T1 - Effects of starch properties and thermal-processing conditions on surimi-starch gels
AU - Yang, Hong
AU - Park, Jae W.
PY - 1998/4/1
Y1 - 1998/4/1
N2 - Effects of starch and thermal-processing conditions on texture, microstructure, and color of surimi-starch gels were investigated by measuring shear stress, shear strain and color values, as well as micro structure. The influences of starch on texture of surimi-starch gels depended on the concentration and modification of starch as well as the ratio of amylose and amylopectin. Starch increased the gel strength of surimi-starch gels more effectively at low concentration (30 g/kg). Modification, which facilitated starch granule to swell easily, could increase gel strength. The more amylopectin in test starches, the stronger the surimi-starch gels became. The influence of heating temperature on texture depended on the gelatinizing properties of the individual starch. The larger granules of starch, observed by light micro scope, resulted in stronger gels. The color (L * and b *) of surimi-starch gels also depended on concentration and properties of starch. The more the granule swelled, the lower the L * value and the b * value of gels.
AB - Effects of starch and thermal-processing conditions on texture, microstructure, and color of surimi-starch gels were investigated by measuring shear stress, shear strain and color values, as well as micro structure. The influences of starch on texture of surimi-starch gels depended on the concentration and modification of starch as well as the ratio of amylose and amylopectin. Starch increased the gel strength of surimi-starch gels more effectively at low concentration (30 g/kg). Modification, which facilitated starch granule to swell easily, could increase gel strength. The more amylopectin in test starches, the stronger the surimi-starch gels became. The influence of heating temperature on texture depended on the gelatinizing properties of the individual starch. The larger granules of starch, observed by light micro scope, resulted in stronger gels. The color (L * and b *) of surimi-starch gels also depended on concentration and properties of starch. The more the granule swelled, the lower the L * value and the b * value of gels.
KW - Colour
KW - Microstructure
KW - Starch
KW - Surimi
KW - Texture
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M3 - Article
AN - SCOPUS:0012476349
VL - 31
SP - 344
EP - 353
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 4
ER -