Relation between the Physical Properties of Surimi and the Increase in the Diameter of Starch Granules and Bubbles by Heating

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  • すり身の加熱によるデンプン粒および気泡の径の増大と物性の関係
  • スリミ ノ カネツ ニ ヨル デンプンリュウ オヨビ キホウ ノ ケイ ノ ゾウダイ ト ブッセイ ノ カンケイ

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The diameter of starch granules and bubbles in surimi has been shown to very with the heating temperature. In this study, whether the breaking stress and breaking strain are correlated with the diameter of starch granules and bubbles in surimi was determined. Potato starch, processed potato starch, K-1, MR 200, Batter # 0, MT 01 and HPpotato were added separately to surimi, which were then cooked at 60-100°C for 20 min. Starch granules and bubbles increased in diameter by heating. Increase in diameter of starch granules were positively correlated with the breaking stress in surimi including potato starch, K-1, MR 200, MT 01 or HPpotato, but not in surimi including processed potato starch or Batter # 0. Increases in diameter of starch granules were negatively correlated with breaking strain in surimi including MR 200 or HPpotato, but not in surimi including the other starches. Increase in diameter of bubbles were positively correlated with breaking stress in surimi including five kinds of starches separatly, but not in surimi including potato starch or Batter # 0.

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