Influence of the starch content in the viscoelastic properties of surimi gels
Changes in viscoelastic properties as a function of the wheat starch content of crab sticks from Alaska Pollock and Pacific Whiting surimi determined from transient and oscillatory measurements were studied. Based on the frequency dependence of the complex shear modulus (G*), the two types of sticks...
| Main Authors: | , |
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| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Elsevier sci ltd
2008
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| Subjects: | |
| Online Access: | https://lirias.kuleuven.be/handle/123456789/254659 http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=DOISource&SrcApp=PRODUCT_NAME&KeyAID=10.1016%2Fj.jfoodeng.2007.05.011&DestApp=DOI&SrcAppSID=APP_SID&SrcJTitle=WURS_TITLE |
| Summary: | Changes in viscoelastic properties as a function of the wheat starch content of crab sticks from Alaska Pollock and Pacific Whiting surimi determined from transient and oscillatory measurements were studied. Based on the frequency dependence of the complex shear modulus (G*), the two types of sticks were discriminated in terms of get stiffness (A,,) and the difference (G0' - G0 '') as a function of starch content. Creep and recovery tests allowed gel strength, S, to be determined from the relation modulus, G(t). This body of parameters provides an interesting method for the industrial assessment of the nominal quality of surimi and its derivatives. status: published |
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