Elastic modulus of surimi protein and starch in fish-meat gel with added starch pregelatinized at 2 temperatures
2001
Kong, C.S. | Tashiro, Y. | Ogawa, H.
The influence of pregelatinized starch on fish-meat gel was studied quantitatively by separating elastic moduli of surimi, E(fm), and starch, E(s), in fish-meat gel using the equation of a rule of mixture, E(T) = (1-phi)E(fm) + phiE(s), and the Halpin and Nielson equation. The total moduli, E(T), and volume fractions, phi, were obtained from compression tests and image analysis techniques. By using the equation of a rule of mixture, the moduli of surimi and starch in fish-meat gel could be separated. The fish-meat gel with starch pregelatinized at 60 degrees C showed a higher moduli than at 90 degrees C, and the moduli of surimi and starch in fish-meat gel at 60 degrees C were increased with increasing starch content.
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