Effects of starch and surimi quality on the gel properties of surimi gels

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 some 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 gel 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. From above results,it led the conclusion that potato starch was more suitable for the excipients and food additives of surimi products than waxy corn starch and modified starch.