Effect of Starch and Egg White Albumin on the Textural and Cooking Properties of Restructured Squid Patties (Illex illecebrosus)

Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties

“…The ultrasound treatment US_0.99EW had higher hardness values than that of the control. According to Suklim et al (2003) and Hunt et al (2009), starch increases the hardness of surimi more effectively at low concentrations (3%) than higher concentrations (6-9%). However, US_3EW treatment had a greater hardness than US_3ST, probably due to the coagulant capacity of ovalbumin present in egg white (Hema et al 2016).…”

“…The cohesiveness of treatments US_2.01EW, US_2.25EW and US_0.75EW were greater than those processed with the same addition of binders but obtained by CN. According to Suklim et al (2003) the addition of albumin up to 2% can improve the cohesiveness of meat products such as squid patties. The addition of starch in a gel matrix (e.g., surimi) also increases the hardness of the gel and the cohesiveness due to its ability to increase its size, absorb and bind the surrounding water in the gel once gelatinized (Suklim et al 2003).…”

“…Montero & Gómez-Guill (1996) found that the egg had a positive effect on the hardness of sardine surimi (Sardina pilchardus). Egg white absorbs water within the network structure without increasing the number of protein crosslinks in the gel (Suklim et al 2003). According to Hema et al (2016) the egg white provides strength to the gel due to the coagulation capacity of ovalbumin and it is suited for surimi based products.…”