Effect of the Heating Temperature on the Textural Properties of Sago Starch-Containing Gels Cooked from Walleye Pollack Frozen Surimi

SOMPONGSE Warangkana, MORIOKA Katsuji, YAMAMOTO Yoshinori, ITOH Yoshiaki

doi:10.57418/sagopalm.14.2_53

The effect of the heating temperature (80, 90°C) after preheating at 30°C for 30 min on the textural properties of walleye pollack frozen surimi gel with 4% sago and potato starch was investigated. The gel strength of the sago starch-added gel and the potato starch-added gel heated at 80°C was two times and three times higher than that of the control gel, respectively. On the other hand, heating at 90°C made the textural properties of all gels higher than heating at 80°C. These properties of the sago starch-added gel reached almost the same level as those of the potato starch-added gel. The L and b values (Hunter) of sago starch-added gel heated at 90°C were lower than those of the gel heated at 80°C and almost the same level as those of the potato starch-added gel. Using a natural scanning electron microscope, it was observed that the size of sago starch granules in the 90°C-heated gel was larger than that in the 80°C-heated gel, although the potato starch granules in the 90°C-heated gel were similar in size to those in the 80°C-heated gel. The above results showed that, when sago starch-added surimi is heated to 90°C rather than 80°C, the gel properties become almost the same as those of potato starch-added gel. This is probably because the sago starch granules swell more at 90°C than at 80°C.

Effect of the Heating Temperature on the Textural Properties of Sago Starch-Containing Gels Cooked from Walleye Pollack Frozen Surimi

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