Abstract
The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at 10°C showed that the magnitudes of storage moduli (G′) decreased with an increase in starch concentration while those of tan δ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G′ thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control. (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.
| Original language | English |
|---|---|
| Pages (from-to) | 817-821 |
| Number of pages | 5 |
| Journal | Food Science and Biotechnology |
| Volume | 16 |
| Issue number | 5 |
| State | Published - 2007 |
Keywords
- Acetylated rice starch
- Freeze-thaw stability
- Rheology
- Surimi
- Thermogram