title: Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.
abstract: In order to evaluate effects of starches (corn starch, potato starch, and tapioca starch) on the characteristics of surimi-beef gels with microbial transglutaminase, the cooking loss, gel strength, color and rheological properties of samples were investigated. Results demonstrated that starches gave negative effects on the cooking loss of surimi-beef gels. The gel with corn starch had the highest cooking loss while that with tapioca starch showed the lowest value. The gel with potato starch obtained the highest gel strength. During the sol-gel transitions, surimi-beef complexes with 3% corn starch exhibited the highest storage modulus value, while that with 3% tapioca starch had the lowest one. The addition of starch caused the increase of L* values of surimi-beef gels. Results showed that the excessive amount of starch resulted in the decrease in gel strength of surimi-beef gels.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
authors.forename: Fenghui
authors.initials: F
authors.lastname: Zhang
authors.forename: Ling
authors.initials: L
authors.lastname: Fang
authors.forename: Chenjie
authors.initials: C
authors.lastname: Wang
authors.forename: Liu
authors.initials: L
authors.lastname: Shi
authors.forename: Tong
authors.initials: T
authors.lastname: Chang
authors.forename: Hong
authors.initials: H
authors.lastname: Yang
authors.forename: Min
authors.initials: M
authors.lastname: Cui
mesh_terms: D000818:Animals; D001426:Bacterial Proteins; D002417:Cattle; D003116:Color; D003296:Cooking; D018556:Crops, Agricultural; D005399:Fishes; D005782:Gels / Q000737:chemistry; D002365:Manihot; D008461:Meat Products / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry*; D012212:Rheology; D017747:Seafood / Q000032:analysis*; D011198:Solanum tuberosum; D013213:Starch / Q000737:chemistry*; D011503:Transglutaminases / Q000737:chemistry*; D003313:Zea mays
chemical_list: D001426:Bacterial Proteins; D005782:Gels; D009124:Muscle Proteins; D013213:Starch; D011503:Transglutaminases