| In recent,surimi products have been welcome by Chinese consumers,and the consumption and demand have been increased year by year.Starch is an important ingredient in surimi products,since it can improve the textural properties of surimi gels and reduce the product cost.Furthermore,the gel strength of surimi gels also could be improved by adding gelatin.However,the effect of starch-gelatin complex on the properties of surimi gels has been rarely investigated.Therefore,the effects of starch and starch-gelatin complex on the properties of surimi gels from different surimi quality were investigated in this research.Then,the effects of starch and starch-gelatin complex on the gel properties of surimi gels during cold and frozen storage were also investigated.Firstly,the effects of waxy corn starch,potato starch and modified starch on the properties of surimi gels from different quality surimi were investigated.With adding corn starch,the breaking force of surimi gels was decreased from 266.57 g to 175.00 g,and the hardness,gumminess and chewiness were also decreased.But the breaking force and texture properties of surimi gels were increased remarkably after adding potato starch.The breaking force,hardness,gumminess and chewiness of surimi gels were higher than those from freeze-thawing surimi.However,the gel properties of surimi gels from freeze-thawing surimi were improved by adding potato starch.Regardless of freeze-thawing surimi or not,the water holding capacity and cooking absorption of surimi gels were increased by adding starches,while the color was deteriorated.Based on the SDS-PAGE of surimi gels,it was found that the interaction between surimi proteins was not affected by waxy corn starch,potato starch and modified starch.The result of SEM showed the network of surimi gel became compact and orderly by adding potato starch,thus improving the gel properties.Then,the effects of starch-gelatin complex(SGC)on the gel properties of surimi gels from different quality surimi were studied.After being added the SGC with potato starch/gelatin ratio of 1/1,the breaking force and breaking deformation of surimi gels were improved from 267.00 g to 304.17 g,10.08 mm to 10.70 mm,respectively.When the starch/gelatin ratio in the SGC was further increased,the breaking force,breaking deformation and TPA were decreased.On the other hand,the breaking force and breaking deformation of surimi gels from freeze-thawing surimi were decreased with adding SGC.Regardless of freeze-thawing surimi or not,the water holding capacity and cooking absorption of surimi gels were increased by adding SGC.Based on the results of SDS-PAGE and microstructure observed by Periodic Acid-Schiff stain,it wasfound that the cross-linking in the surimi gels among proteins was not affected by SGC.Finally,the effects of potato starch and SGC on the gel properties of surimi gels during cold and frozen storage were investigated.The gel strength of surimi gels was increased obviously after 10 days of cold storage irrespectively of adding potato starch and starch-gelatin complex,while the water holding capacity and whiteness were decreased.In the case of adding potato starch and starch-gelatin complex,the gel strength of surimi gels was increased after 5 days of frozen storage,but decreased with further increasing frozen storage time.Compared to the surimi gels added potato starch,the water holding capacity of surimi gels added SGC was higher irrespectively of cold storage and frozen storage.In a conclusion,the increase in the gel properties was observed by adding potato starch and SGC,while the decrease in the the gel strength of gel from freeze-thawing surimi was observed by adding SGC.Furthermore,there was no obvious change in the gel strength and texture properties of surimi gels by adding SGC during frozen storage. |
PDF Full Text Request