Heat-induced gels were prepared from two di#erent types of frozen fish-meat (Surimi) to which rice starches had been added. All the stress-strain characteristics except yield strain of gel, prepared from second-grade Surimi, were enhanced to coincide with increases of the amount of starches added. At ,*ῌ addition, the breaking stress and strain reached the same levels as those of gel obtained from SA-grade Surimi. The addition of pregelatinized starches to SA-grade Surimi enhanced sti#ness of the gel, but decreased yield and breaking characteristics. Some characteristic values of gel added with-ῌ pre-gelatinized starches were proximal to those of gel added with +*ῌ Chinese yam.
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