Food Science Commons^™

Textural Properties And Structure Of Starch-Reinforced Surimi Gels As Affected By Heat-Setting, J. M. Kim, C. M. Lee, L. A. Hufnagel

Food Structure

The gel forming behavior of red hake (Urophycis chuss) surimi with and without starch and its relationship to the structure of the gel matrix were studied. For surimi gels without starch, a combination of preheat- setting at 40 C and cooking at 90 C resulted in significantly greater gel strength than cooking alone. However, preheat - setting of gels containing wheat or potato starch had no significant effect on gel strength demonstrating an opposite trend in gel strength due to the differences in swelling power, water holding ability and gelatinization temperature between potato and wheat starches. This difference in gel …