مورد إلكتروني
Morphology of starch in surimi gels
| العنوان: | Morphology of starch in surimi gels |
|---|---|
| المؤلفون: | Couso, Isabel, Álvarez, Cristina, Solas, M. Teresa, Barba, Carlos, Tejada Yábar, Margarita |
| بيانات النشر: | Springer Nature 1998 |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | The purpose of this work was to study the changes undergone by starch during heat-induced surimi gel preparation either with or without added egg white, and their effects on the structure of gels using light and scanning electron microscopy. Gels were made from SA-grade Alaska pollack (Theragra chalcogramma) surimi with: (1) salt (3%, w/w); (2) salt and waxy corn starch (3% and 5%, respectively w/w); or (3) salt, waxy corn starch and egg white (3%, 5% and 5%, respectively, w/w). Final moisture was adjusted to 73% or 83%. The gels were prepared by prior setting (40 °C, 30 min, followed by 90 °C, 30 min) or cooking (90 °C, 30 min). The prepared gel was frozen and stored at -20 °C ( ± 1 °C) until analysis. Samples were observed by light and scanning electron microscopy. The results show that the starch granules alter according to the processing conditions, with the predominance of crystalline or amorphous morphology depending upon the availability of heat and water. Large cavities formed in the protein gel matrix during setting can trap water; as a result, water availability is limited for starch to swell and gelatinize even in the high-moisture gel. |
| مصطلحات الفهرس: | Surim, Kamaboko, Gelatinization, Ultrastructure, Gels, Key words starch, artículo |
| URL: | |
| الإتاحة: | Open access content. Open access content closedAccess |
| ملاحظة: | English |
| أرقام أخرى: | CTK oai:digital.csic.es:10261/100944 European Food Research and Technology 206: 38-43 (1998) 10.1007/s002170050210 1104761599 |
| المصدر المساهم: | CSIC From OAIster®, provided by the OCLC Cooperative. |
| رقم الأكسشن: | edsoai.on1104761599 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |