Effect of amylose content of rice flour on the physical properties of a heat-induced gel of walleye pollock frozen surimi
2019
Shiraishi, K. (Miyagi Prefecture Fisheries Technology Institute, Ishinomaki, Miyagi (Japan))
To promote a new application of rice flour, rice flour from one of four cultivars (one waxy and three non-waxy cultivars), each having different amylose content was added to frozen surimi of walleye pollock as an auxiliary ingredient in fish pudding products and heated to produce a gel, whose physical properties were investigated thereafter. Breaking strength of the gel was found to be lower in the lower-amylose rice flour group, although its breaking strain was higher. Thus, in this study, a soft heat-induced gel with low breaking strength was produced by adding rice flour with low amylose content to frozen walleye pollock surimi, without reducing its breaking strain.
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