EFFECT OF MODIFIED TAPIOCA STARCH ON THE STABILITY OF FISH MINCE GELS SUBJECTED TO MULTIPLE FREEZE‐THAWING

Abstract

ABSTRACT Effects of modified tapioca starch (hydroxypropylated distarch phosphate) at various levels (0, 1, 2 and 3% w/w) on the chemical, physical, textural and sensory properties of bigeye snapper (Priacanthus tayenus) mince gels subjected to different freeze‐thaw cycles (zero, one, three and five) were investigated. Breaking force, deformation and expressible moisture content of the control mince gels (without modified starch) increased with increasing freeze‐thaw cycles (P < 0.05). The protein solubility study revealed that disulfide bond was formed in the gel as the freeze‐thaw cycles increased (P < 0.05). However, the addition of 1% modified starch could reduce those changes and rendered the gel subjected to five freeze‐thaw cycles with the highest score for texture, appearance and overall liking. Scanning electron microscopic study indicated that mince gel added with 1% modified starch had the finer matrix with smaller strands compared with the control mince gel at all freeze‐thaw cycles used.PRACTICAL APPLICATIONSDuring frozen storage, surimi or mince gels are susceptible to the textural changes associated with losses in water‐holding capacity. As a consequence, the rubbery texture is generally formed, leading to lower acceptability. The addition of modified starch, particularly hydroxypropylated distarch phosphate, at the appropriate level could minimize such an alteration and could maintain the quality of gel products during the extended frozen storage.