Effect of Bean Starches on the Gel Properties of Silver Carp Surimi
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effect of pea starch, green bean starch, and potato starch on the gel properties of silver carp surimi were investigated in this study. The changes of gel strength, water holding capacity (WHC), cooking loss, transverse relaxation time (T2), and microstructure of the surimi gel in the presence of different amounts of added starches were analyzed. The results showed that the addition of 8% or 10% potato starch or green bean starch significantly increased the gel strength and WHC of silver carp surimi gel, and reduced cooking loss. The results of low field nuclear magnetic resonance (LF-NMR) showed that starches had a greater impact on transverse relaxation times (T23, T24) than on transverse relaxation times (T21, T22) of surimi gel. Especially, the addition of 10% potato starch or green bean starch significantly decreased T23 and T24 of the surimi gel and weakened the mobility of immobilized water. Compared with potato starch or green bean starch, pea starch significantly improved the gel properties of silver carp surimi with an added amount of only 4%, while cooking loss, T23, and T24 were significantly reduced. With an addition of 10% potato starch, 10% green bean starch, or 4% pea starch, a highly uniform and compact gel network structure was formed in silver carp surimi.
