Abstract
The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.
Highlights
Surimi-based products have become an increasingly consumed food with prominent characteristics of convenience, special flavor, and unique texture [1]
Water Holding Capacity (WHC) represents the stability of the mixed matrix suffering external forces, which indirectly reflects the compactness of surimi gels and water absorption capacity of starch [50]
Changes in the water migration and distribution, ch of starch expanded and caused moisture migration, which was ascribed to the combination interactions, protein spatial structure, and physical properties were studied
Summary
Surimi-based products have become an increasingly consumed food with prominent characteristics of convenience, special flavor, and unique texture [1]. As a popular food additive for improving gels, plays an essential role in reducing the factory processing costs of surimi-based products and meeting consumer taste needs [14,15]. It was hypothesized that the characteristics of the starch-containing surimi matrix could be affected by the setting processing, showing different change trends in various properties. The research aimed to elucidate water migration, microstructure, chemical interactions, and surimi protein structure in the starch–surimi matrix comprehensively. Physical properties, such as texture profile analysis, whiteness, and water holding capacity, were detected, providing insight into the combined effect of thermal processing and exogenous additives on texture characteristics
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