The proportion of amylose and amylopectin, and the rheological behavior of eight starches were correlated with the textural properties of starch-containing surimi gels. Findings included the following: increased firmness and cohesiveness with increases in water-holding ability and viscosity of the starch; increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation: increased tensile force with an increase in the amylopectin fraction: and increased cohesiveness and chewiness after refrigerated storage for all starches with a greater increase for high amylose starches. Surimi gels containing potato starch were the firmest and most cohesive. The textural properties of starch-containing surimi gel correlated well (r=0.90 to 0.97, PcO.05) with the viscosity of starch paste if 100% amylopectin-containing and pregelatinized starches were excluded from the correlation.

The relative cryoprotective effects of liquid sorbitol (L) alone and in combination with sucrose (L-S) was assessed jn surimi, extruded uncooked and cooked products, and compared with the cryoprotective effects of crystalline sorbitol (C), liquid polyol (P), and modified starch (MS). Variables evaluated included gel-forming properties, cooking loss, drip loss and ice crystal formation. Addition of 8% sorbitol resulted in best water-holding ability, gel strength and least ice crystal formation. A better cIyoprotective effect was shown in uncooked than in cooked products. No significant differences in effectiveness were found among C, C-S, L and L-S. Optimum sweetness was obtained with either C and L at 8% or L-S at 3:3%. Both C-S and L-S at 4:4% were judged to be slightly too sweet.

Meat emulsions were examined by light microscopy to determine the relationships between structure and emulsion stability. Beef-meat based emulsions were prepared either by varying chopping temperature or by adding soy plastic fats of different hardness. Formation of fat channels was observed in uncooked emulsions prepared either at a cho ping temperature of 26°C or with soft plastic fat of 0.25cm-4 hardness index. Such fat channel formations caused discontinuity of protein matrix, leading to fat separation during cooking and weakening of textural strength of products. Changes in fat globule size and distribution as affected by melting properties or hardness of fats were clearly reflected by changes in emulsion stability. Results suggest that emulsion stability is determined largely by the physical properties of protein matrix and fat incorporated. Stable emulsions were obtained with fats of appropriate melting properties and hardness and relatively cohesive protein matrix under given comminution conditions which allowed uniform fat distribution.

The purpose of this study was to compare the water sorption and solubility of several resin-modified polyalkenoate cements. The materials evaluated included Variglass used as a restoration, base on liner; Fuji II LC, Fuji Liner; Vitrebond; Vitremer and Photac-Bond. Z100, a composite resin, was used as control. All specimens were manipulated according to the manufacturers' instructions and then subjected to water sorption and solubility tests based on the ISO 4049 requirements. Data were subjected to one-way ANOVA and Duncan's test at a 0.05 significance level. Results show that the composite resin control had significantly less water sorption than any of the resin-modified polyalkenoate cements evaluated. The degree of water sorption was product dependent and appeared to be influenced by the resin (HEMA) content. There was no apparent correlation between water sorption and solubility. Some of the resin-modified polyalkenoate cements retained water in their set structure and hence solubility could not be assessed.