Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

Abstract

Calcium-enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0-20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p < .05) than gels without starch. For most measurements, regression analysis showed that increasing the starch concentration beyond 5 g/kg did not contribute to further significant textural changes. Torsional shear stress and strain along with Kramer shear force increased as the concentration of starch increased (R 2 = .79, .79, and .53, respectively).The addition of ≥10 g starch/kg protein paste resulted in darker gels and gels got darker as more starch was added (R 2 = .71). Results showed no benefit to increasing starch concentration in gels beyond 5 g starch/kg protein paste. K E Y W O R D SDifferential scanning calorimetry, protein gel, starch, texture profile analysis

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

“…Authors such as Alvarez et al (1997) reported that waxy maize starch had a boosting effect on WHC in cooked surimi gels and the mixed network of surimi-starch retained the added water during the gel preparation. The starch granules absorb and retain water during the formation of the gel (Paker and Matak 2017), when applying high temperatures they interact with the protein and gelatinize, increasing the hardness of the gel (Hunt et al 2010). Hema et al (2016) mentioned that to increase the WHC of products made from surimi gel with addition of cornstarch, it is necessary to process them at high temperatures ([ 80°C).…”

“…As the proteins form crosslinks more quickly, the gelation of the starch is partially prevented by the lack of water or because the granules are trapped in the protein network (Hunt et al 2010). According to Paker and Matak (2017), it is also possible that the high water absorption and retention capacity of the starch granules increase the thermal stability of the protein fraction without competing with protein groups for the absorption of water. Protein gelation can physically and chemically bind water in the gel matrix, which limits the availability of water for starch gelation (Chung and Lee 1991).…”