DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH–PROTEIN INTERACTIONS
Two modified starches (acetylated, phosphated tapioca di-starch [TAPDS], acetylated waxy maize di-starch [WADS]) were combined 2:1:1 with native corn and potato (CP) starches and compared with CP at 1:1 and 0% starch (CON). Starch mixtures (2, 4, 6 and 8%) were added to Alaska pollock surimi. Heat stability (5–55C), frozen storage (0, 3 and 6 freeze/thaw [FT] cycles), and refrigerated storage (0, 3 and 6 days) of cooked gels were evaluated. In addition, micro differential scanning calorimetry and dynamic rheology were used to evaluate starch–protein interactions. TAPDS (4 and 6%) and WADS (2–8%) maintained water retention ability of fish protein gels significantly better (P < 0.05) than CON and CP (2–8%). WADS (2 and 6%) and TAPDS (4 and 6%) minimized variability in force and deformation values between 0 and 6 FT. Performance of TAPDS (4 and 6%) and WADS (2%), with regard to maintaining textural properties under different serving temperatures, indicates these special, modified starches could be effectively used in surimi seafood products. PRACTICAL APPLICATIONS
TAPDS (4 and 6%) and WADS (2%) used in surimi seafood performed similar to (P > 0.05) or better than (P < 0.05) to CON with regard to maintaining textural properties at 5 and 55C. This indicates that reduction of surimi content from 75 to 51%, and subsequent increase in water and starch content, respectively, by using optimum levels of modified starch can possibly be achieved without sacrificing textural and other physical properties. Even though the cost of modified starches would be higher than native starch, the role of special, modified starch was significantly noted in maintaining physical properties of cooked starch-surimi fish protein gels. The performance of TAPDS (4 and 6%) starch mixture and WADS (2%) with regard to maintaining textural attributes at hot and cold serving temperatures, as well as frozen and refrigerated storage stability, suggests that these formulations could be effectively used as a starch blend in surimi seafood products.
Document Type: Research Article
Affiliations: 1: Department of Animal Science and Industry, Food Science InstituteKansas State UniversityManhattan, KS 2: OSU Seafood Laboratory & Department of Food Science and TechnologyOregon State University2001 Marine Dr, #253Astoria, OR 97103
Publication date: 2010-09-01