Effects of Ingredients in Chicken Breast Surimi on Starch Retrogradation
CAO Su-wen;ZHANG Mo;YANG Yu-ling;YOU Yuan
Jiang su Provincial Key Laboratory of Quality Controls and Further Processing of Grain and Oils, College of Food Science and
Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China
Abstract：A rheometer was employed to study the effects of four ingredients in chicken surimi (myofibrillar protein, fat,
starch, salt and soy protein) on starch retrogradation during storage. Myofibrillar protein and fat at higher levels exhibited
a greater inhibitory effect on starch retrogradation; this effect was more evident with prolonged storage time. After
different storage times, the inhibitory effect of fat and soy protein rose at first and then dropped with increasing levels.
From orthogonal array experiments, it was found that the lowest extent of starch retrogradation was obtained when 1.00%
myofibrillar protein, 1.50% fat, 4.00% salt and 4.00% soy protein were added. In addition, the importance of the ingredients
followed the decreasing order: salt, myofibrillar protein, fat and soy protein.
2014, Vol. 28 
