Starch, used as a textural additive in heat-induced surimi gel, influences the rigidity of the protein gel matrix and hence the gel strength according to its botanical characteristics. The present study focuses on the correlations existing between the textural properties of heatind uced surimi gels obtained by physical measurements and the characteristics of different commercial starches. The gelatinization temperature of starch was closely related to the expressible moisture, work to fracture, and elongation. Behaviour of starchy components during thermal processing and its relationship to fish protein gel matrix were studied by light and electron microscopy. These studies showed differences in starch swelling, amylose leaching , and amylopectin behaviour depending on water intake. Cryo-scanning electron microscopy revealed structural features which have never been observed by the classical cyto-techniques.
Verrez-Bagnis, V.; Bouchet, B.; and Gallant, D. J.
"Relationship Between the Starch Granule Structure and the Textural Properties of Heat-Induced Surimi Gels,"
Food Structure: Vol. 12
, Article 4.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol12/iss3/4