Effects of Addition of Amylose and Amylopectin on the Breaking Strength of Fish Meat Gel.

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  • Konoo Shigeki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Ogawa Hiroo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Iso Naomichi
    Department of Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • 冷凍すり身の加熱ゲルの破断強度に対するアミロース，アミロペクチン添加の影響
  • レイトウ スリミ ノ カネツ ゲル ノ ハダン キョウド ニ タイスル アミロ

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Abstract

The effects of the addition of starch on the gelation of frozen surimi made from walleye pollack were examined in terns of the ratio of amylose (A) to amylopectin (AP) of starch and the degree of pregelatinization of starch. The A-AP ratio did not affect the breaking strength of gel in the case of raw starch. However, the breaking strength increased as A content increased in the case of pregelatinized starch. The mixture of A and AP and the same A-AP ratio starch gave the same effects. AP in the meat paste at low temperature (0-5°C) did not retrograde at least for 60 min, and prevented the gelation of meat paste. The results showed that unretrograded APs took the extended molecular shape in sol. However, AP did not prevent the gelation of meat paste because AP shrank into smaller particles as it retrograded when left to stand for more than 24 hr.

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