The effects of heating temperatures(60-100◦C)on the morphology and structure of surimi gels with or without starch addition(potato and tapioca starch)were investigated in order to determine the reasons behind variatio...The effects of heating temperatures(60-100◦C)on the morphology and structure of surimi gels with or without starch addition(potato and tapioca starch)were investigated in order to determine the reasons behind variations in the textural properties of starch-surimi gels.As shown by an improvement in hardness and gel strength as well as microstructural homogeneity,starch addition was beneficial in mitigating gel deterioration caused by rising temperatures.Scanning electron microscope and light microscope images showed that the starch swelling ratio improved as heating temperatures increased,resulting in an enhancement in cohesiveness and water holding capacity.Fourier transform infrared spectroscopy results revealed that an absorption peak of 900-1200 cm^(-1)indicated the turning point for starch structural alterations.Despite the fact that starch attained active filling at high temperatures,surimi proteins aggregated and starch cavities developed,which reduced the gel texture.This study laid the groundwork for understanding the effect of morphological and structural changes in starch on surimi gels.展开更多
基金supported by the National Key R&D Program of China[grant numbers 2019YFD0902003].
文摘The effects of heating temperatures(60-100◦C)on the morphology and structure of surimi gels with or without starch addition(potato and tapioca starch)were investigated in order to determine the reasons behind variations in the textural properties of starch-surimi gels.As shown by an improvement in hardness and gel strength as well as microstructural homogeneity,starch addition was beneficial in mitigating gel deterioration caused by rising temperatures.Scanning electron microscope and light microscope images showed that the starch swelling ratio improved as heating temperatures increased,resulting in an enhancement in cohesiveness and water holding capacity.Fourier transform infrared spectroscopy results revealed that an absorption peak of 900-1200 cm^(-1)indicated the turning point for starch structural alterations.Despite the fact that starch attained active filling at high temperatures,surimi proteins aggregated and starch cavities developed,which reduced the gel texture.This study laid the groundwork for understanding the effect of morphological and structural changes in starch on surimi gels.
