Roles of starch in surimi seafood: A review

A. Hunt, K. J.K. Getty, J. W. Park

    Research output: Contribution to journalArticlepeer-review

    58 Citations (Scopus)

    Abstract

    Surimi seafood is a cooked gel product that utilizes fish protein from surimi to produce seafood analog products. Starch is the second most important ingredient used in the manufacture of surimi seafood due to its water holding ability and capacity to partially replace fish proteins while maintaining desired gel characteristics at a reduced cost. Typically, starch is added to surimi seafood formulations at 4-12%. Functional properties of surimi seafood to control wetness, stickiness, and/or thermal stability upon different storage and serving temperatures have been extensively studied using modified starches. There is a great need to review the role of starches in various applications of surimi seafood.

    Original languageEnglish
    Pages (from-to)299-312
    Number of pages14
    JournalFood Reviews International
    Volume25
    Issue number4
    DOIs
    Publication statusPublished - 2009 Oct

    Keywords

    • Gel texture
    • Starch
    • Surimi seafood
    • Thermal stability

    ASJC Scopus subject areas

    • Food Science
    • General Chemical Engineering

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