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| Effects of Different Starch Types on Gel Properties of Unrinsed Clarias gariepinus Surimi |
| BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen |
| 1.Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory, National R&D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract The present study aimed to evaluate the effect of different starch types on the gel properties of unrinsed Clarias gariepinus (CG) surimi. CG surimi (containing 2.2% salt, 0.4% transglutaminase, 20 mmol/kg CaCl2, and 0.2% whey protein concentrate) was supplemented with 6% (on wet mass basis) modified cassava starch (MCS), corn starch (CS), mung bean starch (MBS), or sweet potato starch (SPS). Surimi without added starch was set as the control group (CK). All surimi samples were prepared by a two-stage heating method, and their gel characteristics, whiteness, water-holding capacity, dynamic rheological properties, and water migration were measured. The results showed that compared with the control group, addition of the four starches enhanced the water-holding capacity of CG surimi gel, but had different effects on the water change in CG surimi gel. Surimi added with MCS had the highest water-holding capacity and bound water content (P21 was 3.67%) (P < 0.05). Addition of the four starches significantly reduced the whiteness and increased the breaking force of CG surimi gel (P < 0.05), among which the breaking force (567.55 g) and gel strength (4 739.81 g·mm) of surimi added with MBS were the largest (P < 0.05). The dynamic rheological results showed that addition of the four starches increased the elastic modulus (G’) and loss modulus (G’’) of CG surimi (P < 0.05) in order of decreasing effectiveness as follows: MCS > CS > MBS > SPS. Based on the above results, addition of 6% MCS was most beneficial to improve the gel characteristics and water retention capacity of unrinsed CG surimi.
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2020, Vol. 34 
