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.
Williams, Kiyonna; Mikell, Zandra; Chetachukwu Adegoke, Samuel; and Tahergorabi, Reza
"Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch,"
RURALS: Review of Undergraduate Research in Agricultural and Life Sciences: Vol. 13
, Article 3.
Available at: https://digitalcommons.unl.edu/rurals/vol13/iss1/3