Temperature Dependency of Compression Properties of Fish-meat Gel as Affected by Added Starch

The influence of starch addition on the elastic properties of fish-meat gel was studied by measuring compression and stress relaxation properties and dynamic viscoelasticity. Samples with pregelatinized starch, with and without raw starch, and processed starch were used. Fish-meat gels with starch showed a higher modulus value at 80 °C than at 90 °C. The gelatinization of starch appeared to be prevented by surimi protein in the fish-meat gel, and so the sample that gelled at 90 °C had a lower packing effect than the sample that gelled at 80 °C. The optimum heating temperature indicated a higher packing effect on the surimi protein.