title: Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus).
abstract: The effects of a specific rice starch (SRS), containing highly resistant starch (RSIII), on gel properties of grass carp (Ctenopharyngodon idella) and the influence of five levels of SRS (0%, 2%, 4%, 6%, and 8%w/w) on gel physicochemical properties at three different pre-incubation temperatures (4 °C, 25 °C, and 40 °C) were investigated. Gels with increasing amounts of SRS addition showed lower expressible water contents and cooking loss values than did control gels. SDS gel electrophoresis revealed no changes in protein patterns, regardless of different SRS-added levels at the same pre-incubation temperature, but an evident decrease in the MHC when the pre-incubation temperature increased. The texture properties, colour attributes, SEM were optimal in the treatments containing 4%w/w SRS at the pre-incubation temperature 25 °C. Thus, the optimum SRS addition level and pre-incubation temperature are proposed to be 4%w/w and 25 °C, respectively.
authors.affiliation: Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou 310029, China.
authors.forename: Zhen
authors.initials: Z
authors.lastname: Yang
authors.forename: Wei
authors.initials: W
authors.lastname: Wang
authors.forename: Haiyan
authors.initials: H
authors.lastname: Wang
authors.forename: Qingfu
authors.initials: Q
authors.lastname: Ye
mesh_terms: D000818:Animals; D002347:Carps; D005396:Fish Products; D005782:Gels / Q000737:chemistry; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000494:pharmacology*; D013696:Temperature
chemical_list: D005782:Gels; D013213:Starch
keywords: Grass carp surimi gel; Pre-incubation; Specific rice starch