Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties
Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of sur...
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008836 |
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| author | Xin Jiang Qianqian Liang Wenzheng Shi |
| author_facet | Xin Jiang Qianqian Liang Wenzheng Shi |
| author_sort | Xin Jiang |
| collection | DOAJ |
| description | Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of surimi gels. The impact of freeze-thaw cycles on the morphology and distribution of ice crystals, as well as the textural characteristics of gelatinized and ungelatinized starch-surimi gels was investigated. The results of light microscopy revealed that the presence of starch, irrespective of whether it was gelatinized, resulted in a reduction in the size of ice crystals within the surimi gel network during the freeze-thaw process. In addition, starch in surimi gels was subjected to freeze-thaw cycles, resulting in the emergence of two distinct states of bound water (0.1–1 ms and 1–10 ms). The higher relative content of immobile water indicated that the gelatinized starch had improved water holding properties. Furthermore, the incorporation of gelatinized starch into surimi enhanced its freeze-thaw stability and retarded the loss of gel strength, hardness, and whiteness. The addition of starch had a synergistic impact, enhancing the gel properties by affecting the formation of ice crystals and water absorption. |
| format | Article |
| id | doaj-art-dc7e82abba4d431992ff91ba7cb074f2 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-dc7e82abba4d431992ff91ba7cb074f22024-12-13T11:02:11ZengElsevierFood Chemistry: X2590-15752024-12-0124101995Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel propertiesXin Jiang0Qianqian Liang1Wenzheng Shi2College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, ChinaCorresponding author at: Shanghai Ocean University, P.R.China.; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, ChinaStarch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of surimi gels. The impact of freeze-thaw cycles on the morphology and distribution of ice crystals, as well as the textural characteristics of gelatinized and ungelatinized starch-surimi gels was investigated. The results of light microscopy revealed that the presence of starch, irrespective of whether it was gelatinized, resulted in a reduction in the size of ice crystals within the surimi gel network during the freeze-thaw process. In addition, starch in surimi gels was subjected to freeze-thaw cycles, resulting in the emergence of two distinct states of bound water (0.1–1 ms and 1–10 ms). The higher relative content of immobile water indicated that the gelatinized starch had improved water holding properties. Furthermore, the incorporation of gelatinized starch into surimi enhanced its freeze-thaw stability and retarded the loss of gel strength, hardness, and whiteness. The addition of starch had a synergistic impact, enhancing the gel properties by affecting the formation of ice crystals and water absorption.http://www.sciencedirect.com/science/article/pii/S2590157524008836Surimi gelStarch gelatinizationFreeze-thawTissue microstructureTexture |
| spellingShingle | Xin Jiang Qianqian Liang Wenzheng Shi Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties Food Chemistry: X Surimi gel Starch gelatinization Freeze-thaw Tissue microstructure Texture |
| title | Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties |
| title_full | Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties |
| title_fullStr | Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties |
| title_full_unstemmed | Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties |
| title_short | Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties |
| title_sort | influence of starch on freeze thaw stability of hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties |
| topic | Surimi gel Starch gelatinization Freeze-thaw Tissue microstructure Texture |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008836 |
| work_keys_str_mv | AT xinjiang influenceofstarchonfreezethawstabilityofhypophthalmichthysmolitrixsurimigelobservedviaicecrystaldistributionandgelproperties AT qianqianliang influenceofstarchonfreezethawstabilityofhypophthalmichthysmolitrixsurimigelobservedviaicecrystaldistributionandgelproperties AT wenzhengshi influenceofstarchonfreezethawstabilityofhypophthalmichthysmolitrixsurimigelobservedviaicecrystaldistributionandgelproperties |