RELATIONSHIP BETWEEN THE STARCH GRANULE STRUCTURE AND THE TEXTURAL PROPERTIES OF HEAT-INDUCED SURIMI GELS

Starch, used as a textural additive in heat-induced surimi gel, influe nces the rigidity of the protein gel matrix and hence the gel strength according to its botanical characteristics. The present study focuses on the correlations existing between the textural properties of heat- induced surimi gels obtained by physical measurements and the characte ristics of different commercial starches. The gelatinization temperatu re of starch was closely related to the expressible moisture, work to fracture, and elongation. Behaviour of starchy components during therm al processing and its relationship to fish protein gel matrix were stu died by light and electron microscopy. These studies showed difference s in starch swelling, amylose leaching, and amylopectin behaviour depe nding on water intake. Cryo-scanning electron microscopy revealed stru ctural features which have never been observed by the classical cyto-t echniques.