Effect of some biopolymers on the rheological behavior of surimi gel

Sarker, Md. Zaidul Islam and Elgadir, M. Abd and Ferdosh, Sahena and Akanda, Md. Jahurul Haque and Manap, Mohd Yazid Abdul and Noda, Takahiro (2012) Effect of some biopolymers on the rheological behavior of surimi gel. Molecules , 17 (5). pp. 5733-5744. ISSN 1420-3049

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Abstract

The objective of this study was to investigate the effect of selected biopolymers on the rheological properties of surimi. In our paper, we highlight the functional properties and rheological aspects of some starch mixtures used in surimi. However, the influence of some other ingredients, such as cryoprotectants, mannans, and hydroxylpropylmethylcellulose (HPMC), on the rheological properties of surimi is also described. The outcome reveals that storage modulus increased with the addition of higher levels of starch. Moreover, the increasing starch level increased the breaking force, deformation, and gel strength of surimi as a result of the absorption of water by starch granules in the mixture to make the surimi more rigid. On the other hand, the addition of cryoprotectants, mannans, and HPMC improved the rheological properties of surimi. The data obtained in this paper could be beneficial particularly to the scientists who deal with food processing field.

Item Type:	Article (Journal)
Additional Information:	6605/24870
Uncontrolled Keywords:	rheological properties; surimi; starch; cryoprotectant; mannan
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy > Department of Pharmaceutical Technology Kulliyyah of Science
Depositing User:	Professor Md. Zaidul Islam Sarker
Date Deposited:	10 Aug 2012 11:30
Last Modified:	24 Feb 2016 18:22
URI:	http://irep.iium.edu.my/id/eprint/24870

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