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 [in Japanese] Effects of Addition of Amylose and Amylopectin on the Breaking Strength of Fish Meat Gel [in Japanese]
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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.
NSUGAF 64(1), 69-75, 1998-01-15
The Japanese Society of Fisheries Science