Effect of potato starch addition on gel-forming ability and autolytic inhibition of Rohu gels

Abstract

This study investigated the effect of adding potato starch (PS) (1–4%) on the gel-forming ability and autolytic inhibition of rohu (Labeo rohita) surimi gels. Kamaboko gel (heating at 40 °C for 30 min, then 20 min at 90 °C) and modori gel (heated at 60 °C for 30 min, then 20 min at 90 °C) were made. In comparison to the control, adding 1% PS increased the gel strength and lowered the expressible water content of kamaboko considerably  (P < 0.05). The textural qualities of the modori gel improved with the addition of 4% PS, and the expressible water content reduced to the same level as that of the kamaboko gel. The addition of PS was less efficient in suppressing autolytic activity, according to the TCA-soluble peptide content and SDS-PAGE profile. PS affected the whiteness of both surimi gels. After adding PS to surimi gels, the microstructure of the gel network became more compact, and voids within the fiber network reduced in size. PS added to the gel matrix was more effective as a filler than in preventing protein breakdown. Addition of 1% PS to kamaboko gels and 4% PS to modori gels improved their gel-forming ability.