Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
BARRETO, Pedro Luiz Manique and BEIRAO, Luiz Henrique. Influence of starch and carrageenan on textural properties on tilapia (Oreochomis sp.) surimi. Ciênc. Tecnol. Aliment. [online]. 1999, vol.19, n.2, pp. 183-188. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20611999000200005.
Fillet 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).
Keywords : surimi; starch; carrageenan; tilapia.