Influence of starch and carrageenan on textural properties on tilapia (Oreochomis sp.) surimiFillet frames from industrial processing of tilapias (Oreochomis sp.) was utilized to obtained minced meat for surimi. Starch from differents sources ( waxy maize starch, modified waxy maize starch and tapioca) and the polysaccharide carrageenan was utilized like additives, and then studied their effects on surimi gel behaviour. Tilapia surimi showed a yield of 25% (weight/weight). The instrumental analysis of texture showed a strong effect of starch in relation to penetration force in surimi gel, these effect was proportional to starches viscosity (r = 0,81, p<0,05), studied by Brabender amylograph, by other hand, both starch and carrageenan showed a decresed in viscoelasticity of surimi gel (p<0,005).
surimi; starch; carrageenan; tilapia
