Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi

WANG Ruichun; LI Yi; LIN Songyi; FU Baoshang; LI Ruiyao; SHAO Xiaoyang; ZHANG Simin

doi:10.13386/j.issn1002-0306.2022120132

Volume 44 Issue 20

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(20): 85-92. > DOI: 10.13386/j.issn1002-0306.2022120132

WANG Ruichun, LI Yi, LIN Songyi, et al. Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi[J]. Science and Technology of Food Industry, 2023, 44(20): 85−92. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120132.

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Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi

WANG Ruichun^1,,
LI Yi²,
LIN Songyi^{1, 3},
FU Baoshang^{1, 3},
LI Ruiyao²,
SHAO Xiaoyang¹,
ZHANG Simin^{1, 3, ,}

1.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
2.
COFCO Biotechnology Co., Ltd., Dalian 116034, China
3.
National Engineering Research Center of Seafood, Dalian 116034, China

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Received Date: December 17, 2022
Available Online: August 10, 2023

Graphical Abstract

Abstract

Abstract

The effects of three different types of modified starch additives, hydroxypropyl starch phosphate (FMS 117), acetylated distarch adipate (FMS 121), and pregelatinized acetylated distarch adipate (FMS 1820), on the gel property and product quality of surimi gel were researched. FMS 117, FMS 121, and FMS 1820 were added to Spanish Mackerel surimi in 0.5%, 1%, 1.5%, and 2%, respectively, and chroma, water holding capacity, gel strength, textural properties, rheological properties, water molecule relaxation times were measured. The results showed that the addition of FMS 117 and FMS 121 could increase the water holding capacity of Spanish mackerel surimi gel significantly (P˂0.05), increase the proportion of immobilized water (r=0.35, P<0.05), and maximize the gel performance at 1% addition. When the addition amount of FMS117 and FMS121 was 1.5%, the hardness and cohesiveness of surimi reached the maximum value, the chewiness was also at a high level, and the whiteness was in the appropriate sensory range, indicating that the addition of this proportion could greatly improve the quality of Spanish mackerel surimi gel. The addition of FMS1820 showed a negative impact, with various indicators inverse proportion to the concentration, indicating that FMS1820 was not suitable for adding in Spanish mackerel surimi. This study would provide the theoretical basis and reference for the development of high-quality Spanish mackerel surimi products.

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