89B-23 |
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A. L. HUNT, Dept. of Food Science & Technology, Oregon State Univ., OSU Seafood Research Lab., 2001 Marine Dr., Rm. 253, Astoria, OR 97103-3420 and J. W. Park, Department of Food Science and Technology, Oregon State University Seafood Laboratory, 2001 Marine Drive #253, Astoria, OR 97103. Starch is the second most important ingredient in making surimi seafood. A wide variety of starches are used in the process each with unique functional properties that affect gel texture. Serving temperature plays a critical role in defining the textural quality of the final product. Most surimi seafood products are served cold. These products, however, usually perform poorly when served warm. The majority of starch research is conducted at room temperature with limited research regarding temperature stability of starch over a wide range of temperatures. Objectives of this study were to investigate the effect of selected starches alone and in combination with other starches on texture, color, and moisture release as affected by various temperatures and storage conditions. Twenty-five batches of Alaska pollock fish protein paste were prepared to screen for the best performing starches. Each batch of paste was adjusted to 78% moisture and 2% salt was added. The paste was then cooked at 90° for 30 minutes in stainless steel tubes and molds. The tube gels were subjected to refrigerated and frozen storage and the torsion gels were tested in water at specific temperatures from 5-70°C. Water retention ability (WRA) was conducted after 0, 3, and 6 cycles of freeze/thaw. Stickiness of gels during refrigerated storage was measured on gels at 0, 3, 6, and 9 days of storage. The two single starches with the best results, which minimized stickiness and maintained functionality over a broad range of temperature conditions were then combined with native potato and wheat starch and subjected to the same tests as described above. By determining the affect of various starches over a range of potential serving temperatures, a combination of starch, which maintained its functionality over a range of temperatures, was determined for suitable use in surimi seafood products.
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |