Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase

被引：100

作者：

Zhang, Fenghui ^{[1
]}

Fang, Ling ^{[1
]}

Wang, Chenjie ^{[1
]}

Shi, Liu ^{[1
]}

Chang, Tong ^{[1
]}

Yang, Hong ^{[1
,2
,3
,4
]}

Cui, Min ^{[5
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

[2] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Hubei, Peoples R China

[3] Natl R&D Branch Ctr Convent Freshwater Fish Proc, Wuhan 430070, Hubei, Peoples R China

[4] Aquat Prod Engn & Technol Res Ctr Hubei Prov, Wuhan 430070, Hubei, Peoples R China

[5] Huazhong Agr Univ, State Key Lab Agr Microbiol, Wuhan 430070, Hubei, Peoples R China

来源：

MEAT SCIENCE | 2013年 / 93卷 / 03期

关键词：

Starch; Gel strength; Storage modulus; Color; Surimi-beef gel; CROSS-LINKING; TRANSGLUTAMINASE; GELATINIZATION; TRANSITIONS; SALT;

D O I：

10.1016/j.meatsci.2012.11.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In order to evaluate effects of starches (corn starch, potato starch, and tapioca starch) on the characteristics of surimi-beef gels with microbial transglutaminase, the cooking loss, gel strength, color and rheological properties of samples were investigated. Results demonstrated that starches gave negative effects on the cooking loss of surimi-beef gels. The gel with corn starch had the highest cooking loss while that with tapioca starch showed the lowest value. The gel with potato starch obtained the highest gel strength. During the sol-gel transitions, surimi-beef complexes with 3% corn starch exhibited the highest storage modulus value, while that with 3% tapioca starch had the lowest one. The addition of starch caused the increase of L* values of surimi-beef gels. Results showed that the excessive amount of starch resulted in the decrease in gel strength of surimi-beef gels. (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：533 / 537

页数：5

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