Thermal gelation characteristics of composite surimi sol as affected by rice starch

被引：0
|
作者：
Jung, YH [1 ]
Yoo, B [1 ]
机构：
[1] Dongguk Univ, Dept Food Sci & Technol, Seoul 100715, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2005年 / 14卷 / 06期
关键词：
surimi sol; rice starch; rheology; thermogram; storage modulus;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of rice starch at different concentrations (0, 4, 6, and 8%) on dynamic rheological properties of surimi sols was investigated by small-deformation oscillatory measurements at 10 degrees C and during heating from 10 to 95 degrees C. Dynamic frequency sweeps at 10 degrees C showed that the magnitudes of storage modulus (G') decreased with increasing starch concentration while those of tan 6 increased. G' values of surimi-rice starch sols during heating decreased with increasing starch concentration, indicating that the pattern of G' changes during heating was influenced by the concentration of the added rice starch. In general, the characteristic G' thermograms of all samples showed a similar sol-gel transition pattern.
引用
收藏
页码：871 / 874
页数：4
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