40-5 |
Control of the stickiness of refrigerated surimi seafood by pre-gelled starch |
P. PONGVIRATCHAI and J. W. Park. Dept. of Food Science & Technology, Oregon State Univ., Astoria Seafood Lab., 2001 Marine Dr., Rm. 253, Astoria, OR 97103-3420 Starch is the major ingredient maintaining good texture and better shelf life for surimi seafood. The selection of modified starch, starch concentration, and storage condition significantly affect various characteristics of surimi seafood. Several studies involving starch/surimi seafood have been conducted, but there is little information regarding adhesiveness or stickiness. Our objectives were 1) to investigate the effect of type of modified starch, concentration of starch, and storage time on surimi seafood and 2) to determine adhesion properties mechanically and using human response. Alaska pollock surimi was chopped with 2% salt and 78% moisture along with 3 different potato starches (native, pre-gelled, and acetylated) at 0, 3, 6, and 12%. The paste was cooked at 95oC for 15 min. All ten batches were subjected to physical analysis during storage at 4oC for 1, 2, 3, 7, and 10 days. For adhesion properties, samples were subjected to low force (30gm) compression and the force value and area under the curve from upload motion was recorded to measure stickiness using Texture Analyser. In addition, 21 panelists were asked to measure the stickiness of randomly selected samples prepared based on the type and concentration of starch. L* values, b* values, gel strength (force), and gel cohesiveness (deformation) significantly decreased when starch concentration increased. Storage time did not affect gel strength or cohesiveness. Pre-gelled starch gave the whitest gel, but the weakest gel strength and cohesiveness. Acetylated starch slightly enhanced stickiness while pre-gelled starch reduced stickiness. According to sensory evaluation, stickiness was easily detected by the type of starch more than by concentration. The correlation between instrument and human subjects was significant. The use of pre-gelled starch in small amounts could eliminate the stickiness of refrigerated surimi seafood at early stages of storage. In addition, stickiness can be objectively measured using low force compression.
Session 40, Aquatic Food Products: Surimi and proteins
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