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Effect of potato starch addition on gel-forming ability and autolytic inhibition of Rohu gels |
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| รหัสดีโอไอ | |
| Creator | Warangkana Sompongse |
| Title | Effect of potato starch addition on gel-forming ability and autolytic inhibition of Rohu gels |
| Contributor | Phatthira Sakamut, Katsuji Morioka |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2567 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 29 |
| Journal No. | 1 |
| Page no. | 9 |
| Keyword | Proteolytic degradation, Gel properties, Potato starch, Rohu (Labeo rohita) |
| URL Website | https://so01.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/261958 |
| ISSN | 2539-6293 |
| Abstract | This study investigated the effect of adding potato starch (PS) (1โ"4%) on the gel-forming ability and autolytic inhibition of rohu (Labeo rohita) surimi gels. Kamaboko gel (heating at 40 ยฐC for 30 min, then 20 min at 90 ยฐC) and modori gel (heated at 60 ยฐC for 30 min, then 20 min at 90 ยฐC) were made. In comparison to the control, adding 1% PS increased the gel strength and lowered the expressible water content of kamaboko considerably (P < 0.05). The textural qualities of the modori gel improved with the addition of 4% PS, and the expressible water content reduced to the same level as that of the kamaboko gel. The addition of PS was less efficient in suppressing autolytic activity, according to the TCA-soluble peptide content and SDS-PAGE profile. PS affected the whiteness of both surimi gels. After adding PS to surimi gels, the microstructure of the gel network became more compact, and voids within the fiber network reduced in size. PS added to the gel matrix was more effective as a filler than in preventing protein breakdown. Addition of 1% PS to kamaboko gels and 4% PS to modori gels improved their gel-forming ability. |
