International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20

Effect of Different Starches on Colors and Textural

Properties of Surimi-Starch Gels

Haimei Liu, Yana Nie & Hongxia Chen

To cite this article: Haimei Liu, Yana Nie & Hongxia Chen (2014) Effect of Different Starches on
Colors and Textural Properties of Surimi-Starch Gels, International Journal of Food Properties,
17:7, 1439-1448, DOI: 10.1080/10942912.2012.680224

To link to this article: https://doi.org/10.1080/10942912.2012.680224

Copyright © Taylor & Francis Group, LLC

Accepted author version posted online: 11

Jul 2013.
Published online: 21 Mar 2014.

Submit your article to this journal

Article views: 1288

View related articles

View Crossmark data

Citing articles: 7 View citing articles

Full Terms & Conditions of access and use can be found at

https://www.tandfonline.com/action/journalInformation?journalCode=ljfp20
International Journal of Food Properties, 17:1439–1448, 2014
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print / 1532-2386 online
DOI: 10.1080/10942912.2012.680224

EFFECT OF DIFFERENT STARCHES ON COLORS

AND TEXTURAL PROPERTIES OF SURIMI-STARCH GELS

Haimei Liu, Yana Nie, and Hongxia Chen

College of Food Engineering, Ludong University, Yantai, Shandong Province, P.R.
China

The effect of starches on textural properties and colors of surimi-starch gels were investigated
by measuring texture profile analysis parameters, penetration force, gel strength, and color
values. Surimi-starch gels, with potato native starch, showed higher hardness, chewiness,
whiteness, and gel strength compared with those with corn starch. Potato native starch
AP1500 and its modified starches, including acetate esterified starch STABI-AP0170, cross-
linked and esterified starch DURA-MIP0075, improved textural properties and whiteness
of surimi-starch gels significantly, whereas potato oxidized starch Flu-XP0450 weakened
surimi-starch gel forming ability. AP1500, STABI-AP0170, and DURA-MIP0075 were
suitable to be added into surimi-based product to improve product quality.

Keywords: Surimi, Starch, Textual properties, Whiteness.

INTRODUCTION
In China, freshwater fish account for more than 40% of the total aquacultural produc-
tion, and was more than 19 million tons in the year 2008. Silver carp (Hypophthalmichthys
molitrix) is one of the main freshwater fish species, which used to be eaten when it was fresh
and not be used to manufacture aquatic products commercially. Also, silver carp often was
useless due to not being consumed in time. Surimi-based products are traditional seafoods
and are appreciated by consumers. Functional properties, such as color and texture, are the
major factors responsible for the final acceptance of surimi-based products by consumers.
When high quality surimi is the predominant component of a surimi-based product, the
resulting texture tends to be rubbery.[1] However, silver carp surimi has lower gel forming
ability. To better suit the textural preferences of consumers, ingredients must be added into
surimi to modify the textural and water mobility properties of the surimi.[1] In a composite
food, such as surimi seafoods, the texture can be changed not only by protein additives,
but also by starches. Starch is valued as a functional food additive because of its contri-
bution to texture. Starch is the second most important ingredient in surimi seafood. When
starch is added into surimi seafoods, it modifies texture, improves freeze–thaw stability, and
decreases the product cost (with addition of water).[1,2] In addition, starch gives a whiter
and glossier appearance to surimi gel.[3,4]

Received 14 January 2012; accepted 22 March 2012.

Address correspondence to Haimei Liu, College of Food Engineering, Ludong University, Yantai,
Shandong Province 264025, P.R. China. E-mail: [email protected]

1439
1440 LIU, NIE, AND CHEN

Surimi solubilized by salt and water forms a continuous matrix. Starch can be
entrapped within this matrix and therefore fill the gel.[5] Starch acts as a filler within the
matrix.[1] Starch granules absorb water and expand themselves on heating until they are
limited by the gel matrix. The expansion of the starch granules results in a reinforcing or
pressuring effect on the gel matrix and also in a higher gel strength.[1] However, the gel
strength can be depressed if too much starch (>80 g/kg) is added.[6,7] Therefore, gela-
tinization of starch plays an important role in the formation of the network structure of
surimi–starch gels. With the development of starch processing, there are many kinds of
starches, which showed different gelatinization characteristics. In order to enhance silver
carp value in use, the objective of this work was to study effects of several commercial
starches on color and textural properties of silver carp surimi gels to determine suitable
starch species to manufacture silver carp surimi-based products.

MATERIALS AND METHODS

Materials
Potato modified starches: FLU-XP0450 (oxidized starch), DURA-MIP0075 (cross-
linked and esterified starch with sodium trimetaphosphate [STMP]), STABI-AP0170
(acetate esterified starch), and native potato starch AP1500 were obtained from Tianjin
Tingfung Starch Development Co., Ltd., while corn starch was purchased from a super-
market. Silver carp (Hypophthalmichthys molitrix) was purchased from a free market in
Wuhan, Hubei Province, in June 2005. The weight was 1000 ± 50 g for every fish.

Surimi Gel Preparation

Surimi was prepared from silver carp. The minced meat was washed three times
with running water using 1 part fish meat to 5 parts water (w/w). Each washing cycle was
10 min. The dewatered meat was chopped in a silent cutter (Cambimax600, Braun Co.)
for 1 min with 2.5% salt. This was followed by 1 min of additional chopping with 40%
water and 8% modified starch. The quantities of salt and starch added were based on a
dewatered meat weight basis. The resulting paste was extruded into a thin sheet (3 mm in
diameter) at a low temperature setting of 40◦ C for 90 min, then high temperature cooking
at 90◦ C for 30 min in a water bath. Finally, surimi gels were immediately cooled in the
running water and kept refrigerated (about 4◦ C) for 12 h. The cooked surimi gels were left
at room temperature for 2 h prior to measuring the textural properties to equilibrate surimi
gel temperature.

Color Measurement
Surimi gels were cut into 20 mm diameter ×3 mm length. Color L∗ (lightness) and
∗
b (yellowness ‘+’ or blueness ‘–’) were measured with a WSC-S color difference meter
(Shanghai Physic and Optic Instrument Co.) at room temperature to evaluate the effects of
different starches. Color a∗ was not reported because it is very consistent for surimi gels
regardless of processing parameters and moisture content.[8] The equipment was standard-
ized with a standard-white and standard-black reflection plate. Since the most important
color parameter in a surimi-based product is whiteness, in order to better predict effect of
additives on surimi gel color, whiteness was calculated using the formula W = L∗ - 3b∗
instead of W = 100 - [(100 - L∗ )2 + a∗2 + b∗2 ]1/2 as stated by Park,[9] who recommended
the whiteness equation (W = L∗ - 3b∗ ) due to its effectiveness to differentiate effects of
additives.
 COLORS AND TEXTURAL PROPERTIES OF SURIMI GELS 1441

Instrumental Texture Analysis

Texture profile analysis (TPA) of surimi gels was performed at room temperature with
a TA-XTPlus Texture Analyzer (Texture Technologies Corp.) and a 50-kg load cell. The
Texture Expert Exceed version 4 computer program by Stable Micro System was used for
data collection and calculation. Surimi gels were cut using a wire knife (0.25-mm diameter)
in cylinders of 20 mm diameter × 20 mm length. Each cylinder was compressed axially
in two consecutive cycles of 50% compression, 5 s apart, with a flat plunger 36 mm in
diameter (P/36R). The cross-head moved at a constant speed of 1 mm/s. From the TPA
curves, the following texture parameters were obtained: hardness at 50% of deformation,
springiness, cohesiveness, adhesiveness, resilience, and chewiness (Fig. 1). Hardness was
defined as peak force during the first compression cycle. Cohesiveness is defined as the
ratio of the positive force area during the second compression to that during the first com-
pression. Springiness was defined as a ratio of the time recorded between the start of the
second area and the second probe reversal to the time recorded and between the start of
the first area and the first probe reversal. Chewiness was obtained by multiplying hardness,
cohesiveness, and springiness. Resilience is taken as the ratio of areas from the first probe
reversal point to the crossing of the x-axis and the area produced from the first compres-
sion cycle. Adhesiveness is defined as the negative force area for under the curve obtained
between cycles.

Penetration Test
A puncture test was carried out using a TA-XTPlus Texture Analyzer (Texture
Technologies Corp.) at ambient temperature. A ball probe with 1/2-inch diameter was used
to penetrate the sample (20 mm diameter × 20 mm length) 15 mm and the first peak of
the curve was used as a penetration force.[10] The results were expressed in terms of gel
strength (g × mm), which is the multiplication of the penetration force (g) by the distance
of the penetration (mm) (Fig. 2).[10] To maintain stability during the test, gels were cut
using a wire knife (0.25 mm in diameter) into cylinders of 20 mm diameter × 20 mm
length, keeping the ratio diameter/length equal to 1.[11]

Paraffin Section and Microstructure

A light microscope was used to observe physical structure of starch granules in
surimi–starch gels. Small gel blocks (3 mm3 ) were mounted in Bouin’s solution overnight.

Hardness

Area 1 Area 2

Area 3
a b

Figure 1 Experimental curve of instrumental texture profile analysis (TPA) of surimi gel. Area 2/Area 1 is
cohesiveness, Area 3 is adhesiveness, and b/a is springiness. (Color figure available online.)
1442 LIU, NIE, AND CHEN

0.40

Penetration force(kg)
0.35
0.30
0.25
0.20
0.15
0.10
0.05
0.00
0 5 10 15
distance(mm)

Figure 2 Experimental curve obtained from puncture test of silver carp surimi gel. (Color figure available online.)

They were dehydrated by dipping in 65, 70, 80, and 90% ethanol for 30 min, then in 95, 95,
100, and 100% ethanol for 30 min, respectively. The dehydrated samples were dipped in the
ratio of dimethyl benzene to absolute ethanol 1:1 for 20 min, then dimethyl benzene I and
dimethyl benzene II for 15 h, respectively. Then, the samples were dipped in 1:1 dimethyl
benzene I and paraffin for 30 min, paraffin I for 2 h, paraffin II for 2 h at 58◦ C, and embed-
ded in 9:1 paraffin and beeswax at 58◦ C. The embedded samples were sliced up (thickness
5–7 mm) with a ERM3000 Ultra-Thin Semiautomatic Microtome (Hestion, Australia). The
samples were stained in 1 g/L Eosin Y in ethanol (70%) for 10 min, and the excess stain
was rinsed off first with 70% ethanol, then with 50% ethanol, and finally with water. When
thoroughly dried, the stained sections were covered with microcoverglasses. The prepared
specimens were examined with an S6D microscope (Leica, Germany) and the images were
photographed using a Samsung camera (Seoul, Korea).

Statistical Analysis
Effect of starches on colors and textural parameters of surimi gels were analyzed in a
completely randomized design. Each sample was determined at least three times. The least
significant difference (LSD) at 5% was applied to define significant difference between
mean values. All analysis was performed using SAS software version 8.1 (SAS Institute
Inc., Cary, NC, USA).

RESULTS AND DISCUSSION

Penetration Test
The penetration test can be reliably used to compare the commercial surimi prepared
from the same species under identical preparation conditions, including moisture, chopping
time, sample size, cooking temperature, and time.[10] The results showed that AP1500,
STABI-AP0170, and DURA-MIP0075 improved penetration force significantly (p < 0.05),
whereas corn starch and FLU-XP0450 could not (Table 1). In addition, AP1500, STABI-
AP0170, DURA-MIP0075, and corn starch improved gel strengths of surimi-starch gels
significantly (p < 0.05), except potato oxidized starch.
The textural properties of protein gels containing fillers depend on the molecular
structure of the fillers that can either depress or reinforce the primary gel structure.[12] The
modification presents a higher influence on the physicochemical and functional properties
 Table 1 Penetration force, gel strength, TPA parameters, and color parameters (lightness [L∗ ], yellowness [b∗ ], and whiteness [W]) of Silver
carp surimi gels.∗

Parameters No starch Corn starch AP1500 STABI-AP0170 DURA-MIP0075 FLU-XP0450

Penetration force (g) 217 ± 28c 266 ± 21bc 296 ± 21abc 335 ± 36ab 338 ± 37a 190 ± 25c
Gel strength (g × mm) 2022 ± 288c 2247 ± 237b 2801 ± 563ab 2992 ± 486a 3377 ± 952a 1483 ± 288c
Hardness (g) 1647 ± 114c 2033 ± 150b 2245 ± 132a 2355 ± 65a 2275 ± 84a 1781 ± 26c
Adhesiveness −0.03 ± 0.01a −0.06 ± 0.02a −0.06 ± 0.02a −0.08 ± 0.02a −0.07 ± 0.02a −0.05 ± 0.01a
Resilience 0.35 ± 0.00a 0.35 ± 0.01a 0.34 ± 0.02b 0.33 ± 0.00b 0.35 ± 0.00a 0.34 ± 0.01b

1443
Springiness 0.90 ± 0.01a 0.88 ± 0.01a 0.91 ± 0.06a 0.92 ± 0.01a 0.88 ± 0.03a 0.91 ± 0.01a
Cohesiveness 0.68 ± 0.01a 0.68 ± 0.01a 0.67 ± 0.06a 0.67 ± 0.01a 0.69 ± 0.06a 0.67 ± 0.01a
Chewiness 1005 ± 73c 1216 ± 27b 1333 ± 137a 1412 ± 98a 1383 ± 7a 1085 ± 27c
L∗ 79.74 ± 0.36a 80.3 ± 50.97a 78.05 ± 0.65a 77.98 ± 0.61b 77.49 ± 0.38b 77.16 ± 0.62b
b∗ 10.95 ± 0.30a 10.08 ± 0.58a 6.36 ± 0.32b 5.60 ± 0.20c 6.43 ± 0.16b 5.05 ± 0.50c
W∗ 46.89 ± 0.53d 50.11 ± 2.15c 58.97 ± 0.33b 61.18 ± 0.45a 58.21 ± 0.73b 62.00 ± 1.65a
∗ Means in columns followed by different letters are statistically different using LSD (P = 0.05).
1444 LIU, NIE, AND CHEN

(a) Corn starch (b) AP1500

(c) STABI-AP0170 (d) DURA-MIP0075

(e) FLU-XP0450

Figure 3 Microstructure of starch granules in surimi-starch gels (a–e). (Color figure available online.)

of polysaccharide.[13] As starch granules absorb water from the surroundings during heat-
ing, the expanded starch granules exert pressure to the gel matrix, resulting in increased gel
strength.[1] The internal structure of the granule probably influenced the texture of surimi-
starch gels. Normally, cereal starches, except waxy starches, have lower swelling ability
than root and tuber starches.[14] Of the two native starches, potato starch has weaker inter-
nal molecular structure within the granule than corn starch, so potato starch swells much
more rapidly than corn starch (Figs. 3a and 3b).[14,15] As a result, the gel showed higher
penetration force. The swelling ability of corn starch might have greatly decreased in the
surimi-starch system, so the gel showed much lower penetration force. The acetylation
could increase swelling ability of starches,[14,16] and the size of this starch in surimi gel
was bigger than the potato native starch (Fig. 3c). Thus, the pressure of starch grain on
surimi proteins was more than it native starch. Further, surimi gel with STABI-AP0170 had
higher penetration force and gel strength (Table 1).
In the surimi-starch system, proteins can bind water during salt solubilization and
thermal denaturation. Starch gelatinization is delayed in surimi seafood, owing to the
 COLORS AND TEXTURAL PROPERTIES OF SURIMI GELS 1445

presence of myofibrillar proteins as well as other food additives. But oxidized starches
showed lower gelation temperatures and higher solubility as compared to their native
counterparts.[17] During a setting at 40◦ C, if more water was absorbed by oxidized starch
than myofibrillar proteins, interaction of myofibrillar proteins and water was inhibited
and the forming of surimi gel network would be depressed. Thus, gel strength decreased.
Meanwhile, oxidation led swelling power to decrease[17] and limited expansion of the gran-
ule. Further, Flu-XP0450 in surimi gel did not retain original shape and changed from grain
to paste (Fig. 3e). The pressure on surimi proteins was minimal. As a result, surimi-starch
gel with Flu-XP0450 showed lower penetration force and gel strength (p < 0.05) than
native potato starch.
The mechanical strength of starch granules is positively related to its reinforcing
effect on surimi gels.[18] The mechanism of cross-linking using STMP is that reagent pene-
trates in the inner portion of the starch granule and the cross-linking is distributed in higher
volumes into the granule. The modification starch with STMP showed a higher average size,
lower swelling power, and solubility.[19] According to the model of filler gels,[12] DURA-
MIP0075 is an active filler. Once the granules were swollen, they were actively filled in the
network and built pressure in the structure. The introduction of phosphate groups (STMP)
into starch tightened the molecule organization in the starch granules.[18] As it was heated,
irreversible swelling of starch granules occurs and forms a strong gel. Potato native starch
was enriched in amylase, which is ineffective to cross-linking in the intact starch.[19,20]
After cross-linking by STMP, less amylose exists in DURA-MIT0075. Amylose leaching
led cross-linked potato starch to produce stronger gel.[21−23] Hence, gel strength containing
DURA-MIT0075 was higher than potato native starch (Table 1).

Instrumental Texture Profile Analysis

TPA results of surimi gels are shown in Table 1. Six parameters were obtained: hard-
ness, adhesiveness, resilience, springiness, cohesiveness, and chewiness. The asymmetry in
the TPA curve indicates the lack of instantaneous recovery of the sample (Fig. 1). Hardness
obtained from the TPA was significantly different among different samples (Table 2).
Hardness of surimi gels was increased markedly by corn starch, potato native starch, potato
acetate esterified starch, and potato cross-linked and esterified starch (p < 0.05), from
1647 g to 2033, 2245, 2355, and 2275 g, respectively. Nevertheless, potato oxidized starch
could not increase hardness of surimi gel (p > 0.05). Except for potato oxidized starch
Flu-XPO450, potato native starch and its other modified starches increased hardness values
significantly more than corn starch (p < 0.05). The result was consistent with gel strength
(Table 1). As a result, AP1500, STABI-AP0170, and DURA-MIP0075 in the test starches
were the most effective starches to increase hardness.

Table 2 TPA parameters of Silver carp surimi gels.∗

Additives Hardness (g) Adhesiveness Resilience Springiness Cohesiveness Chewiness

No starch 1647 ± 114c −0.03 ± 0.01a 0.35 ± 0.00a 0.90 ± 0.01a 0.68 ± 0.01a 1005 ± 73c
Corn starch 2033 ± 150b −0.06 ± 0.02a 0.35 ± 0.01a 0.88 ± 0.01a 0.68 ± 0.01a 1216 ± 27b
AP1500 2245 ± 132a −0.06 ± 0.02a 0.34 ± 0.02b 0.91 ± 0.06a 0.67 ± 0.06a 1333 ± 137a
STABI-AP0170 2355 ± 65a −0.08 ± 0.02a 0.33 ± 0.00b 0.92 ± 0.01a 0.67 ± 0.01a 1412 ± 98a
DURA-MIP0075 2275 ± 84a −0.07 ± 0.02a 0.35 ± 0.00a 0.88 ± 0.03a 0.69 ± 0.06a 1383 ± 7a
FLU-XP0450 1781 ± 26c −0.05 ± 0.01a 0.34 ± 0.01b 0.91 ± 0.01a 0.67 ± 0.01a 1085 ± 27c
∗ Means in columns followed by different letters are statistically different using LSD (P = 0.05).
1446 LIU, NIE, AND CHEN

Resilience is a measurement of how the sample recovers from deformation both in

terms of speed and force derived. All of the resilience values were close to 0.35 (Table1).
Starches did not have a significant influence on adhesiveness, springiness, and cohesiveness
(p < 0.05). Adhesiveness values were low for all the samples (Table 2), which indicated
that the surfaces of surimi gels were smooth, not sticky. Tabilo-Munizaga and Barbosa-
Canovas[4] had proposed that adhesiveness values were a questionable parameter in terms
of data inaccuracy.
Springiness values for samples had no significant difference (p > 0.05). However,
surimi gels had high springiness values of about 0.9 (Table 1). After the first compres-
sion, they recovered almost their original height, which showed a typical characteristic
of viscoelastic materials. The cohesiveness value was close to 0.7 in all samples, which
indicated sample recovery after the first compression.
Except for potato oxidized starch FLU-XP0450, other starches increased the
chewiness of surimi gels significantly (p < 0.05). A similar tendency was observed for
hardness, indicating that these two variables can be useful for surimi gels (Table 1). Above
all, AP1500, STABI-AP0170, and DURA-MIP0075 were suitable to manufacture surimi
gels, which effectively improved textural properties and were better than corn starch.

Color
Color values of Silver carp surimi, with or without starch, are shown in Table 3.
Generally, it is hopeful that the demand is higher lightness (L∗ ), low yellowness (+b∗ ), and
high whiteness (W).[24] Surimi gels without starch and with corn starch exhibited higher
L∗ (about 80%) (p < 0.05), followed by AP1500 and its modified starches. A significant
difference in b∗ value was observed for different surimi gels (Table 3). Surimi gel without
starch had the highest b value of 10.95. When starches were added, surmi gel showed
lower yellowness (p < 0.05). The yellowness of surimi gels decreased significantly by
7.9% with corn starch, 41.28% with DURA-MIP0075, 41.92% with AP1500, 48.86% with
STABI-AP0170, and 53.88% with FLU-XP0450 compared with no starch.
In surimi-based products, since the most important color parameter is whiteness, in
order to better predict the effect of additives on surimi gel color, whiteness was calculated
using the formula W = L∗ - 3b∗ . The whiteness of Silver carp surimi gels varied from
46.89 to 62 (Table 3). Surimi gels with starch had higher whiteness (p < 0.05). Surimi
gels with FLU-XP0450 had the highest whiteness value of 62, while the sample without
starch had the lowest whiteness value of only 46.89. It can be inferred that potato starch
could effectively improve whiteness of surimi gels. The whiteness of surimi gel with corn

Table 3 Color parameters (lightness [L∗ ], yellowness [b∗ ] and whiteness [W]) of silver carp surimi.∗

Additives L∗ b∗ W∗

No starch 79.74 ± 0.36a 10.95 ± 0.30a 46.89 ± 0.53d

Corn starch 80.3 ± 50.97a 10.08 ± 0.58a 50.11 ± 2.15c
AP1500 78.05 ± 0.65a 6.36 ± 0.32b 58.97 ± 0.33b
STABI-AP0170 77.98 ± 0.61b 5.60 ± 0.20c 61.18 ± 0.45a
DURA-MIP0075 77.49 ± 0.38b 6.43 ± 0.16b 58.21 ± 0.73b
FLU-XP0450 77.16 ± 0.62b 5.05 ± 0.50c 62.00 ± 1.65a
∗ Means in columns followed by different letters are statistically different using LSD (P = 0.05).
 COLORS AND TEXTURAL PROPERTIES OF SURIMI GELS 1447

starch was lower than that of with potato starch owing to yellowness of corn starch (p <
0.05). Starch modified the color parameters (L∗ , b∗ , and W) of surimi gel. In general, starch
addition could improve the whiteness of surimi gels due to the starches’ color. Potato starch
is more white than corn starch, so surimi gels with potato starch had higher whiteness (p <
0.05). Modified starches have a different color owing to different modifying treatment, so
surimi gel showed a different color.

CONCLUSION
In the TPA parameters, both hardness and chewiness could elucidate the effect of
different starches on surimi gel properties. But, adhesiveness, resilience, springiness, and
cohesiveness could not. Potato native starch was more suitable than corn starch for improv-
ing gel strength. This was due to the size of the starch granules. Yang and Park[25] indicated
that the larger starch granules resulted in stronger gels. More pressure from the granules was
exterted on the gel matrix. AP1500, STABI-AP0170, and DURA-MIP0075 were suitable
to manufacture surimi gels, which improved effectively texture properties. Different mod-
ified starches effects on surimi gels were different. Aceylation and cross-linking caused
granule swell easily and resulted in an increase in gel strength. The phenomena were
consistent to Yang and Park.[25] However, oxidation made lower swell power and higher
solubility,[17] which lead gel strength to decrease. Adding starch increased whiteness of
surimi gels significantly (p < 0.05). Surimi gels with potato starch had higher whiteness
than corn starch.

ACKNOWLEDGMENTS
This work was financially supported by the doctoral foundation of Ludong University
(LY20076201) and a college student creative fund from Ludong University (11y050).

REFERENCES
1. Lee, C.M.; Wu, M.C.; Okada, M. Ingredient and formulation technology for surimi-based prod-
ucts. In: Surimi Technology; Lanier, T.C.; Lee, C.M.; Eds.; Marcel Dekker: New York, 1992;
273–302.
2. Park, J.W. Effects of salt, surimi and/or starch content on fracture properties of gels at various
test temperatures. Journal of Aquatic Food Product Technology 1995, 4 (2), 75–84.
3. Park, J.W. Surimi and Surimi Seafood; Marcel Dekker: New York, 2000.
4. Tabilo-Munizaga, G.; Barbosa-Canovas, G.V. Color and textural parameters of pressurized and
heat-treated surimi gels as affected by potato starch and egg white. Food Research International
2004, 37 (8), 767–775.
5. Kim, J.M.; Lee, C.M. Effect of starch on textural properties of surimi gel. Journal of Food
Science 1987, 52 (3), 722–725.
6. Lee, C.M.; Kim, J.M. The relationship of composite characteristics to rheological properties
of surimi gel. In: Food Engineering and Process Applications; Lemaguer, M.; Jelen, P.; Eds.;
Elsevier Applied Science: London, 1986.
7. Park, J.W.; Yang, H.; Patil, S. Development of temperature-tolerant fish protein gels using
starches. In: Chemistry of Novel Foods; Spanier, A.M.; Tamura, M.; Okai, H.; Mills, O.; Eds.;
Allured Publishing Co.: Carol Stream, IL, 1997; 325–340.
8. Park, J.W. Surimi gel colors as affected by moisture content and physical condition. Journal of
Food Science 1995, 60 (1), 15–18.
1448 LIU, NIE, AND CHEN

9. Park, J.W. Functional protein additives in surimi gel. Journal of Food Science 1994, 59 (3),
183–189.
10. Lee, C.M.; Chung, K.H. Analysis of surimi gel properties by compression and penetration tests.
Journal of Texture Studies 1989, 20 (3), 363–377.
11. Lopes da Silva, J.A.; Rao, M.A. Rheological behavior of food gel systems. In: Rheology of Fluid
and Semisolid Foods: Principles and Applications; Rao, M.A.A.; Ed.; Aspen Publishers: Ohio,
1999.
12. Aguilera, J.M.; Kessler, H.G. Properties of mixed and filled-type dairy gels. Journal of Food
Science 1989, 54, 1213–1217, 1221.
13. Hirsch, J.B.; Kokini, J.L. Understanding the mechanism of cross-linking agents (POCl3 , STMP,
and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starches.
Cereal Chemistry 2002, 79 (1), 102–107.
14. Jarowenko, W. Acetylated starch and miscellaneous organic esters. In: Modified Starches:
Properties and Use; Wurzburg, O.B.; Ed.; CRC Press: Boca Raton, FL, 1986.
15. Kokini, J.L. Rheological properties of foods. In: Handbook of Food Engineering; Heldman, D.R.;
Lund, D.B.; Eds.; Marcel Dekker: New York, 1992; 1–38.
16. Singh, H.; Sodhi, N.S.; Singh, N. Structure and functional properties of acetylated sorghum
starch. International Journal of Food Properties 2012, 15 (2), 312–325.
17. Sandhu, K.S.; Kaur, M.; Singh, N.; Lim, S.-T. A comparison of native and oxidized normal
and waxy corn starches: Physicochemical, thermal, morphological and pasting properties. LWT–
Food Science and Technology 2008, 41 (6), 1000–1010.
18. Okada, M. Studies of elastic properties of Kamaboko(fish meat jelly). Bulletin of Tokai Regional
Fish Research Laboratory 1963, 36, 122–126.
19. Roselis, C.-G.; Mirna, M.; Sanchez-Rivera Guadalupe, M.-M.; Bellanira, G.-M.; Luis, A.B.-P.
Effect of the cross-linked reagent type on some morphological, physicochemical and func-
tional characteristics of banana starch (Musa paradisiaca). Carbohydrate Polymers 2009, 76 (1),
117–122.
20. Steeneken, P.A.M.; Woortman, A.J.J.; (Lizette) Oudhuis, A.A.C.M. Processing stability of cross-
linked starches in acid sauce applications and identification of some of the molecular factors
involved. Food Hydrocolloids 2011, 25 (3), 410–418.
21. Fredriksson, H.; Silverio, J.; Andersson, R. The influence of amylose and amylopectin character-
istics on gelatinisation and retrogradation properties of different starches. Carbohydrate Polymers
1998, 35, 119–134.
22. Stéphanie, B.-F.; Carrot, C.; Mignard, N. Gelatinization and gelation of corn starch followed by
dynamic mechanical spectroscopy analysis. Rheologica Acta 2003, 42, 110–117.
23. Yoneya, T.; Ishibashi, K.; Hironaka, K.; Yamamoto, K. Influence of cross-linked potato starch
treated with POCl3 on DSC, rheological properties and granule size. Carbohydrate Polymers
2003, 53, 47–457.
24. Hsu, K.C.; Chiang, B.H. Effects of water, oil, starch, calcium carbonate and titanium dioxide on
the colour and texture of threadfin and hairtail surimi gels. International Journal Food Science
and Technology 2002, 37, 387–393.
25. Yang, H.; Park, J.W. Effects of starch properties and thermal-processing conditions on surimi–
starch gels. Lebensmittel-Wissenschaft and Technologie 1998, 31, 344–353.