ArticleFood chemistry: X2024
Influence of starch on freeze-thaw stability of
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Tea polysaccharides improved the water mobility, thermal stability and microstructural changes ofFood chemistry: X · 2026Article
- Regulating surimi particle size promotes ice-crystal alignment and anisotropic lamellar structuring in vacuum-compressed surimi-based products: Protein conformation and microstructural insights.Food chemistry: X · 2026Article
- Differential oxidation of surimi actomyosin by malondialdehyde and heme: spectroscopy and molecular simulation.NPJ science of food · 2026Article
- Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and flavor profiles.Food chemistry: X · 2026Article
- Effects of Konjac Glucomannan on Functional and Structural Properties of Antarctic Krill Surimi Gel.Foods (Basel, Switzerland) · 2026Article
- Mechanisms of Quality Preservation in Golden Pomfret Fish Balls Treated with Ultra-High Pressure During Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2025Article
- Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of surimi gels. The impact of freeze-thaw cycles on the morphology and distribution of ice crystals, as well as the textural characteristics of gelatinized and ungelatinized starch-surimi gels was investigated. The results of light microscopy revealed that the presence of starch, irrespective of whether it was gelatinized, resulted in a reduction in the size of ice crystals within the surimi gel network during the freeze-thaw process. In addition, starch in surimi gels was subjected to freeze-thaw cycles, resulting in the emergence of two distinct states of bound water (0.1-1 ms and 1-10 ms). The higher relative content of immobile water indicated that the gelatinized starch had improved water holding properties. Furthermore, the incorporation of gelatinized starch into surimi enhanced its freeze-thaw stability and retarded the loss of gel strength, hardness, and whiteness. The addition of starch had a synergistic impact, enhancing the gel properties by affecting the formation of ice crystals and water absorption.
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