Abstract
The effect of sago starch on the textural properties of straight (80°C, 20 min) and two-step (30°C, 30 min - 80°C, 20 min) heating gels of walleye pollack frozen surimi was studied and compared with that of potato starch. The addition of sago starch to surimi increased the breaking strength, elongation and gel strength of both straight and two-step heating gels less than the addition of potato starch. Although the 30°C preheating increased the gel strength, it had little effect on the function of either starch. The addition of sago starch made the surimi gel lighter (higher in Hunter L) and more yellow (positive in Hunter b) than that of potato starch. The observation of the microstructure of starch-added gel by natural scanning electron microscopy clearly showed that the granule size of sago starch in the surimi gel network structure is smaller than that of potato starch. The findings suggest that sago starch has less capacity than potato starch for forming gel because sago starch swells less than potato starch.
https://ror.org/01xxp6985 
