Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures

Journal of Food Processing and Preservation

Volumn 21, Issue 2, 1997, Pages 161-177

  Cheow, Chong Seng ^a   Yu, Swee Yean ^b  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

MANIHOT ESCULENTA;

EID: 0031496501     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1997.tb00774.x     Document Type: Article

References (28)

1. AOAC. 1984. Official Methods of Analysis of the Association of Official Analytical Chemists, 14th Ed. The Association: Washington, D.C.
2. BEAN, M.L. and OSMAN, E.M. 1959. Behaviour of starch during food preparation. 2. Effects of different sugars on the viscosity and gel strength of starch pastes. Food Res. 24, 665-671.
3. BECHTEL, W.G. 1959. Gelatinization of starch during baking. Baker's Digest 33, 74.
4. BELLOW-PEREZ, L.A. and PAREDES-LOPEZ, O. 1995. Starch and amylopectin effects of solutes on their calorimetric behaviour. Food Chem. 53, 243-247.
5. BILIADERIS, C.G., MAURICE, T.J. and VOSE, J.R. 1980. Starch gelatinization phenomena studied by differential scanning calorimetry. Cereal Chem. 46, 1669-1674, 1680.
6. CAMERON, R.E. and DONALD, A.M. 1993. A small-angle X-ray scattering study of starch gelatinization in excess and limiting water. J. Polym. Sci. B. Polym Phys. 31, 1197-1203.
7. CHUNGCHAROEN, A. and LUND, L.D. 1987. Influence of solutes and water on rice starch gelatinization. Cereal Chem. 64, 240-243.
8. ELIASSON, A.C. 1992. A calorimetric investigation of the influence of sucrose on the gelatinization of starch. Carbohydr. Polym. 18, 131-138.
9. FREKE, C.D. 1971. Some observations on the mechanism of starch gelation. J. Food Techol. 6, 281-284.
10. FUJITA, S., MORITA(LIDA), T. and FUJIYAMA, G. 1993. The study of melting temperature and enthalpy of starch from rice, barley, wheat, foxtailand proso-millet. Starke 45, 436-44.
11. GANZ, A.J. 1965. Effect of sodium chloride on the pasting of wheat starch granules. Cereal Chem. 42, 429-431.
12. GHIASI, K., HOSENEY, R.C. and VARRIANO-MARSTON, V. 1983. Effect of flour components and dough ingredients on starch gelatinization. Cereal Chem. 60, 58-61.
13. HANSEN, L.M., SESTER, C.S. and PAUKSTELIS, J.V. 1989. Investigations of sugar-starch interactions using carbon-13 nuclear magnetic resonance. I. Sucrose. Cereal Chem. 66, 411-415.
14. HESTER, E.E., BRIANT, A.M. and PERSONIUS, C. J., 1956. The effect of sucrose on the properties of some starches and flours. Cereal Chem. 33, 91-191.
15. KIM, C.S. and WALKER, C.E. 1992. Effect of sugar and emulsified on starch gelatinization evaluated by differential scanning calorimetry. Cereal Chem. 69, 212-217.
16. 17O Nuclear Magnetic Resonance studies on wheat starch-sucrose-water interactions with increasing temperature. Cereal Chem. 69, 382-386.
17. OKADA, M. 1981. Utilization of frozen surimi. In Fish Gel Products (T. Kinumaki, M. Okada and G. Yokozeki, eds) Koseisha, Koseikaku, Japan.
18. OSMAN, E. M. 1975. Interactions of starch with other components of food systems. Food Technol. 29(4), 30-35, 44.
19. SANDSTEDT, R.M., KEMPE, W. and ABBOTT, R.C. 1960. The effect of salts on the gelatinization of wheat starch. Starke 11, 333-337.
20. SAVAGE, H.L. and OSMAN, E.M. 1978. Effects of certain sugar alcohols on the swelling of corn starch granules. Cereal Chem. 55, 447-454.
21. SCHUT, J. 1976. Meat emulsions. In Food Emulsions (S. Friberg, ed.) Marcel Dekker, New York.
22. SIAW, C.L., IDRUS, A.Z. and YU, S.Y. 1985. Intermediate technology for fish cracker ('keropok') production. J. Food Technol. 20, 17-21.
23. SLADE, L. and LEVINE, H. 1988. Non-equilibrium melting of native granular starch. I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches. Carbohydr. Polym. 8, 183-208.
24. SPIES, R.D. and HOSENEY, R.C. 1982. Effect of sugars on starch gelatinization. Cereal Chem. 59, 128-131.
25. WANG, S.S., CHIANG, W.C., ZHAO, B.L., ZHENG, X. and KIM, I.H. 1991. Experimental analysis and computer simulation of starch-water interactions. J. Food Sci. 56, 121-129.
26. WOOTEN, M. and BAMUNURACHCHI, A. 1980. Application of differential scanning calorimetry to starch gelatinization. III. Effect of sucrose and sodium chloride. Starch/Starke 32, 126-129.
27. WU, M.C., AKAHANE, T., LAMER, T.C. and HAMANN, D.D. 1985b. thermal transitions of actomyosin and surimi prepared from Atlantic croaker as studied by differential scanning calorimetry. J. Food Sci. 50, 10-13.
28. WU, M.C., LANIER, T.C. and HAMANN, D.D. 1985a. Thermal transitions of admixed starch/fish protein systems during heating. J. Food Sci. 50, 20-25.