In this study, the physicochemical properties such as morphology, microscopic morphology, crystal structure, pasting properties, freeze-thaw stability, and swelling power of ultra-dry potato starch and their effects on surimi seafood were investigated. The results indicated that the water content of ultra-dry potato starch did not exceed 8%. With shrinkage and crack observed on the surface of the starch granule, the ultra-dry potato starch had a larger amorphous region and smaller crystallinity. It formed a gel more easily at a low initial temperature of gelatinization (To, 57.16 ℃) and transition enthalpy (ΔH, 16.26 J/g). Compared to native potato starch, ultra-dry starch exhibited better freeze-thaw stability, higher swelling power (18.83 g/g), and lower gel consistency (80.43 mm), indicating its better physicochemical properties. According to the study, both native and ultra-dry potato starch can improve the gel properties of silver carp surimi products, and the latter showed more significant effects. The optimum addition level of the starch is about 8%.
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