Effects of the addition of pregelatinized starch on the setting of walleye pollack surimi paste

Salted surimi pastes were prepared by grinding walleye pollack surimi with 2.7% NaCl and a 30% water-pregelatinized starch mixture. The salted surimi paste was set at 10 degreesC for 0-3 days, followed by heating at 90 degreesC for 30 min. During the setting, the breaking strength of the control paste without pregelatinized starch increased, accompanying the formation of cross-linked myosin heavy chains. The addition of pregelatinized starch decreased the setting response and depressed myosin heavy chain cross-linking. Furthermore, the heat-induced gelation at 90 degreesC was also depressed. Amylopectin was responsible for the inhibitory effect by pregelatinized starch on setting. Amylose, unlike amylopectin, increased the breaking strength of the surimi gel.