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).
surimi; starch; carrageenan; tilapia
