Effect of Addition of Rice Starch on the Stress-Strain Characteristics of Heat-Induced Gel of Frozen Fish-Meat (Surimi)

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  • 冷凍すり身加熱ゲルの応力―ひずみ特性に及ぼす米デンプン添加の影響
  • レイトウ スリミ カネツ ゲル ノ オウリョク ヒズミ トクセイ ニ オヨボス コメ デンプン テンカ ノ エイキョウ

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Abstract

Heat-induced gels were prepared from two different types of frozen fish-meat (Surimi) to which rice starches had been added. All the stress-strain characteristics except yield strain of gel, prepared from second-grade Surimi, were enhanced to coincide with increases of the amount of starches added. At 20% addition, the breaking stress and strain reached the same levels as those of gel obtained from SA-grade Surimi. The addition of pregelatinized starches to SA-grade Surimi enhanced stiffness of the gel, but decreased yield and breaking characteristics. Some characteristic values of gel added with 3% pre-gelatinized starches were proximal to those of gel added with 10% Chinese yam.

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