Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes

The influence of adding starch on the elastic properties of fish-meat gel was studied by measuring its compression property and dynamic viscoelasticity. Samples with pregelatinized starch and with and without raw starch were used. Starch samples were used, as well. The results of the compression test were plotted using an equation obtained by substituting for volume changes as a function of beta and mu directly into the original Mooney-Rivlin equation, f= C sub(1)(2 lambda - beta mu ) + C sub(2)(4 beta super(2) lambda - 4 beta super(2) mu - 4 beta super(3) mu ), where f is the stress, lambda is the draw ratio, and C sub(1) and C sub(2) are constants. Fish-meat gels showed higher C sub(1) and C sub(2) values at 80 degree C than at 90 degree C, but the modulus of surimi showed a higher value at 90 degree C than at 80 degree C. Therefore we hypothesized that the gelatinization of starch was prevented by the surimi protein in the fish-meat gel at 90 degree C; the sample heated at 90 degree C showed lower packing effect than the sample heated at 80 degree C. And we also hypothesized the presence of the optimum heating temperature indicated a higher packing effect on the surimi protein.