Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel
In order to improve the quality of freshwater fish surimi products, the effect of adding 4% of native cassava starch or modified cassava starch (starch phosphate, hydroxypropyl starch, acetylated distarch phosphate, or a 3:2 (m/m) mixture of acetylated distarch phosphate and hydroxypropyl starch) on...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-011.pdf |
| _version_ | 1827958201392300032 |
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| author | LIU Lu, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, ZHANG Ruolan, ZHONG Tanjun |
| author_facet | LIU Lu, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, ZHANG Ruolan, ZHONG Tanjun |
| author_sort | LIU Lu, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, ZHANG Ruolan, ZHONG Tanjun |
| collection | DOAJ |
| description | In order to improve the quality of freshwater fish surimi products, the effect of adding 4% of native cassava starch or modified cassava starch (starch phosphate, hydroxypropyl starch, acetylated distarch phosphate, or a 3:2 (m/m) mixture of acetylated distarch phosphate and hydroxypropyl starch) on improving the quality of surimi gels prepared from frozen tilapia surimi was investigated by measuring texture, rheological properties, water-holding capacity, moisture distribution and microstructure. The results showed that compared with the control group, the whiteness of tilapia surimi gels with native and modified cassava starch significantly decreased (P < 0.05), the gel strength, hardness, chewiness and water-holding capacity significantly increased (P < 0.05), the percentage of cooking loss decreased (P < 0.05), the bound water content increased (P < 0.05), and the microstructure was more uniform and compact. The best gel texture and highest water-holding capacity were achieved with the addition of the modified starch mixture. Low-field magnetic resonance imaging and optical microscopy results showed that both native and modified cassava starch could effectively keep the water in the surimi gel. The native and modified starch could absorb water and expand during the heating process, concentrating and filling the surimi gel network structure, and the surimi gel structure with the modified starch mixture was most compact and uniform. Therefore, addition of acetylated distarch phosphate-hydroxypropyl starch mixture can effectively improve the quality of tilapia surimi products, which will provide theoretical support for the development of freshwater fish surimi products. |
| first_indexed | 2024-04-09T15:32:55Z |
| format | Article |
| id | doaj.art-0565fdbaef584e818e202cf34952b548 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-09T15:32:55Z |
| publishDate | 2023-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-0565fdbaef584e818e202cf34952b5482023-04-28T05:11:21ZengChina Food Publishing CompanyShipin Kexue1002-66302023-03-01446828910.7506/spkx1002-6630-20220522-279Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi GelLIU Lu, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, ZHANG Ruolan, ZHONG Tanjun0(1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)In order to improve the quality of freshwater fish surimi products, the effect of adding 4% of native cassava starch or modified cassava starch (starch phosphate, hydroxypropyl starch, acetylated distarch phosphate, or a 3:2 (m/m) mixture of acetylated distarch phosphate and hydroxypropyl starch) on improving the quality of surimi gels prepared from frozen tilapia surimi was investigated by measuring texture, rheological properties, water-holding capacity, moisture distribution and microstructure. The results showed that compared with the control group, the whiteness of tilapia surimi gels with native and modified cassava starch significantly decreased (P < 0.05), the gel strength, hardness, chewiness and water-holding capacity significantly increased (P < 0.05), the percentage of cooking loss decreased (P < 0.05), the bound water content increased (P < 0.05), and the microstructure was more uniform and compact. The best gel texture and highest water-holding capacity were achieved with the addition of the modified starch mixture. Low-field magnetic resonance imaging and optical microscopy results showed that both native and modified cassava starch could effectively keep the water in the surimi gel. The native and modified starch could absorb water and expand during the heating process, concentrating and filling the surimi gel network structure, and the surimi gel structure with the modified starch mixture was most compact and uniform. Therefore, addition of acetylated distarch phosphate-hydroxypropyl starch mixture can effectively improve the quality of tilapia surimi products, which will provide theoretical support for the development of freshwater fish surimi products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-011.pdftilapia surimi; starch; texture properties; water-holding capacity; microstructure |
| spellingShingle | LIU Lu, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, ZHANG Ruolan, ZHONG Tanjun Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel Shipin Kexue tilapia surimi; starch; texture properties; water-holding capacity; microstructure |
| title | Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel |
| title_full | Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel |
| title_fullStr | Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel |
| title_full_unstemmed | Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel |
| title_short | Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel |
| title_sort | effects of native and modified cassava starch on the quality of tilapia surimi gel |
| topic | tilapia surimi; starch; texture properties; water-holding capacity; microstructure |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-011.pdf |
| work_keys_str_mv | AT liuluhongpengzhizhouchunxiasongchunyongzhangruolanzhongtanjun effectsofnativeandmodifiedcassavastarchonthequalityoftilapiasurimigel |