Molecules 2012, 17(5), 5733-5744; doi:10.3390/molecules17055733
Review

Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel

Md. Zaidul Islam Sarker 1 email, M. Abd Elgadir 2 email, Sahena Ferdosh 3 email, Md. Jahurul Haque Akanda 3 email, Mohd Yazid Abdul Manap 4 email and Takahiro Noda 5,* email
1 Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University, Kuantan Campus, Kuantan, Pahang 25200, Malaysia 2 Department of Pharmaceutical Pharmacology and Chemistry, Faculty of Pharmacy, Universiti Teknologi Mara, Shah Alam, Selangor 42300, Malaysia 3 School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia 4 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia 5 Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan
* Author to whom correspondence should be addressed.
Received: 17 April 2012; in revised form: 8 May 2012 / Accepted: 9 May 2012 / Published: 14 May 2012
PDF Full-text Download PDF Full-Text [262 KB, uploaded 14 May 2012 11:03 CEST]
Abstract: The objective of this study was to investigate the effect of selected biopolymers on the rheological properties of surimi. In our paper, we highlight the functional properties and rheological aspects of some starch mixtures used in surimi. However, the influence of some other ingredients, such as cryoprotectants, mannans, and hydroxylpropylmethylcellulose (HPMC), on the rheological properties of surimi is also described. The outcome reveals that storage modulus increased with the addition of higher levels of starch. Moreover, the increasing starch level increased the breaking force, deformation, and gel strength of surimi as a result of the absorption of water by starch granules in the mixture to make the surimi more rigid. On the other hand, the addition of cryoprotectants, mannans, and HPMC improved the rheological properties of surimi. The data obtained in this paper could be beneficial particularly to the scientists who deal with food processing field.
Keywords: rheological properties; surimi; starch; cryoprotectant; mannan

Article Statistics

Click here to load and display the download statistics.

Cite This Article

MDPI and ACS Style

Sarker, M.Z.I.; Elgadir, M.A.; Ferdosh, S.; Akanda, M.J.H.; Manap, M.Y.A.; Noda, T. Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel. Molecules 2012, 17, 5733-5744.

AMA Style

Sarker MZI, Elgadir MA, Ferdosh S, Akanda MJH, Manap MYA, Noda T. Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel. Molecules. 2012; 17(5):5733-5744.

Chicago/Turabian Style

Sarker, Md. Zaidul Islam; Elgadir, M. Abd; Ferdosh, Sahena; Akanda, Md. Jahurul Haque; Manap, Mohd Yazid Abdul; Noda, Takahiro. 2012. "Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel." Molecules 17, no. 5: 5733-5744.

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert