Morphology of starch in surimi gels

• Published in: Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
• Main Authors: Couso, Isabel, Álvarez, Cristina, Solas, M. Teresa, Barba, Carlos, Tejada Yábar, Margarita
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Springer 1998
• Subjects: Surim; Kamaboko; Gelatinization; Ultrastructure; Gels; Key words starch; Theragra chalcogramma; Alaska
• Online Access: http://hdl.handle.net/10261/100944; https://doi.org/10.1007/s002170050210

The purpose of this work was to study the changes undergone by starch during heat-induced surimi gel preparation either with or without added egg white, and their effects on the structure of gels using light and scanning electron microscopy. Gels were made from SA-grade Alaska pollack (Theragra chalcogramma) surimi with: (1) salt (3%, w/w); (2) salt and waxy corn starch (3% and 5%, respectively w/w); or (3) salt, waxy corn starch and egg white (3%, 5% and 5%, respectively, w/w). Final moisture was adjusted to 73% or 83%. The gels were prepared by prior setting (40 °C, 30 min, followed by 90 °C, 30 min) or cooking (90 °C, 30 min). The prepared gel was frozen and stored at -20 °C ( ± 1 °C) until analysis. Samples were observed by light and scanning electron microscopy. The results show that the starch granules alter according to the processing conditions, with the predominance of crystalline or amorphous morphology depending upon the availability of heat and water. Large cavities formed in the protein gel matrix during setting can trap water; as a result, water availability is limited for starch to swell and gelatinize even in the high-moisture gel. This research has been partly funded by the projects: CICYT ALI91-0927-C03-01/02 CICYT ALI94-0954-C02-01/02. Peer Reviewed