Effect of Modified Tapioca Starch on the Stability of Fish Mince Gels Subjected to Multiple Freeze‐thawing

Abstract

Effects of modified tapioca starch (hydroxypropylated distarch phosphate) at various levels (0, 1, 2 and 3% w/w) on the chemical, physical, textural and sensory properties of bigeye snapper (Priacanthus tayenus) mince gels subjected to different freeze-thaw cycles (zero, one, three and five) were investigated. Breaking force, deformation and expressible moisture content of the control mince gels (without modified starch) increased with increasing freeze-thaw cycles (P < 0.05). The protein solubility study revealed that disulfide bond was formed in the gel as the freeze-thaw cycles increased (P < 0.05). However, the addition of 1% modified starch could reduce those changes and rendered the gel subjected to five freeze-thaw cycles with the highest score for texture, appearance and overall liking. Scanning electron microscopic study indicated that mince gel added with 1% modified starch had the finer matrix with smaller strands compared with the control mince gel at all freeze-thaw cycles used. PRACTICAL APPLICATIONSDuring frozen storage, surimi or mince gels are susceptible to the textural changes associated with losses in water-holding capacity. As a consequence, the rubbery texture is generally formed, leading to lower acceptability. The addition of modified starch, particularly hydroxypropylated distarch phosphate, at the appropriate level could minimize such an alteration and could maintain the quality of gel products during the extended frozen storage.

Effects of cornstarch on the gel properties of black bean protein isolate

“…In the case of CS, the G′ of the mixed gels reduced after an increase with the increase of CS concentration, which changed significantly ( p < .05). It was possible that high additive amount of CS might prevent the cross‐link of proteins by interfering with the interaction between protein molecules in forming the large aggregates, which weakened the strength of gel structure (Tuankriangkrai & Benjakul, ). However, in the case of HAS, compared with BBPI gel alone, the G′ of the mixed gels at low concentration of HAS (1 and 2%, wt/vol) had no significant changes ( p > .05), while the G′ of the mixed gels with high concentration of HAS (4%, wt/vol) increased significantly ( p < .05).…”

Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel

“…Yang and Park [7] studied the effects of starch modification on the texture of surimi-starch gels and found increasing gel strength of surimi-starch mixtures for starches modified with acetylation. Tuankriangkrai and Benjakul [47] reported the effect of modified tapioca starch (hydroxylpropylated distarch phosphate) on the textural and sensory properties of bigeye snapper mince gels subjected to different freeze-thaw cycles. It was concluded that the addition of 1% of modified starch could maintain the quality of gel products during extended frozen storage.…”

Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties

“…The firmness of the dough was minimal for the CSA concentration of 6%. In principle, the CSA in the dough contains a large number of hydrophilic groups that easily absorb water and form a large cross‐linking network, which promotes the starch and protein in the dough to penetrate with each other to form a polymer network (Tuankriangkrai & Benjakul, 2010). As a result, the firmness of the dough was reduced.…”

“…It can be seen from Figure 8a that the amount of CSA in the dough affected the firmness of the freeze-thaw dough. The firmness of the dough was found to decrease initially and then increase with the starch and protein in the dough to penetrate with each other to form a polymer network (Tuankriangkrai & Benjakul, 2010). As a result, the firmness of the dough was reduced.…”