Abstract
The effects of added starch on the properties of Alaska Pollock surimi gels subjected to 90 °C and 120 °C treatment were evaluated using five varieties of starch: native cassava starch (NCS), hydroxypropylated cassava starch (HCS), cross-linked cassava starch (CCS), cross-linked hydroxypropylated cassava starch (CHCS), and cross-linked acetylated cassava starch (CACS). The properties of starch-containing surimi gels after heating (90 °C and 120 °C) to form a three-dimensional protein network were compared. The addition of modified starches with low viscosity at low temperatures and high viscosity at high temperatures (CHCS and CACS) improved the gel strength, while the starch with a high viscosity at a low temperature decreased the gel strength (HCS) (P < 0.05). Gel properties of starch-containing surimi were correlated with the starch viscosity and swelling initiation temperature.
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