Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

• Published in: Food hydrocolloids Vol. 56; pp. 20 - 28
• Main Authors: Kong, Wenjun, Zhang, Tao, Feng, Dandan, Xue, Yong, Wang, Yuming, Li, Zhaojie, Yang, Wenge, Xue, Changhu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2016
• Subjects: Alaska Pollock surimi; Cassava; Crosslinking; Gel properties; High temperature treatment; Modified starch; Starches; Strength; Surimi; Swelling; Three dimensional; Viscosity; Alaska Pollock surimi; Cross-linked hydroxypropylated cassava starch (PubChem CID: 24847848); CHCS; Cross-linked acetylated cassava starch (PubChem CID 24847850); Gel properties; Hydroxypropylated cassava starch (PubChem CID: 24847857); CACS; SD; CCS; Modified starch; WHC; DSC; Cross-linked cassava starch (PubChem CID: 24832106); Cassava starch (PubChem CID: 24836924); HCS; SEM; LSD; High temperature treatment; NCS
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2015.11.023

The effects of added starch on the properties of Alaska Pollock surimi gels subjected to 90 °C and 120 °C treatment were evaluated using five varieties of starch: native cassava starch (NCS), hydroxypropylated cassava starch (HCS), cross-linked cassava starch (CCS), cross-linked hydroxypropylated cassava starch (CHCS), and cross-linked acetylated cassava starch (CACS). The properties of starch-containing surimi gels after heating (90 °C and 120 °C) to form a three-dimensional protein network were compared. The addition of modified starches with low viscosity at low temperatures and high viscosity at high temperatures (CHCS and CACS) improved the gel strength, while the starch with a high viscosity at a low temperature decreased the gel strength (HCS) (P < 0.05). Gel properties of starch-containing surimi were correlated with the starch viscosity and swelling initiation temperature. [Display omitted] •The gel properties of surimi (120 °C treatment) were improved by modified starches.•The mechanism of how modified starches improve the gel properties was showed.•This paper provided a novel addictive to enhance surimi products (120 °C treatment).