Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch

Starch plays an important role in the formation of the network structure of surimi-starch gels. Alaska Pollock surimi gels were prepared with final moisture of 78%. Sweet potato starch (SPS) and silicon dioxide – inert filler, were added in inverse concentrations to develop treatments of 0% (control...

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Bibliographic Details
Main Authors: Williams, Kiyonna, Mikell, Zandra, Chetachukwu Adegoke, Samuel, Tahergorabi, Reza
Format: Text
Language:unknown
Published: DigitalCommons@University of Nebraska - Lincoln 2020
Subjects:
Surimi
Sweet potato starch
Texture
Color
Food Science
Kramer
alaska pollock
Alaska
Online Access:https://digitalcommons.unl.edu/rurals/vol13/iss1/3
https://digitalcommons.unl.edu/context/rurals/article/1082/viewcontent/RURALS_1082___FINAL_2.pdf
Description
Summary:Starch plays an important role in the formation of the network structure of surimi-starch gels. Alaska Pollock surimi gels were prepared with final moisture of 78%. Sweet potato starch (SPS) and silicon dioxide – inert filler, were added in inverse concentrations to develop treatments of 0% (control), 2%, 4%, 6%, and 8% SPS. Textural properties such as hardness, resilience, cohesiveness, gumminess, and chewiness were positively impacted by SPS. As the concentration of the SPS increased, a non-systematic trend was observed in the Kramer shear force of surimi gels. Total cooking loss and water holding capacity were significantly improved (P < 0.05). Surimi gels showed slight but significant reductions (P < 0.05) in whiteness with SPS addition due to significant decreases (P < 0.05) in L* and an increase in a* values. The Ash content of surimi gels increased with the addition of SPS. These results suggest that SPS can be incorporated into surimi products without compromising quality, which may be useful to manufacturers for marketing surimi products with added health benefits.

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