Elastic Modulus of Surimi Protein and Starch in Fish‐Meat Gel with Added Starch Pregelatinized at 2 Temperatures

ABSTRACT: The influence of pregelatinized starch on fish‐meat gel was studied quantitatively by separating elastic moduli of surimi, E fm , and starch, E s , in fish‐meat gel using the equation of a rule of mixture, E T = (1‐φ)E fm +φE s , and the Halpin and Nielson equation. The total moduli, E T , and volume fractions, φ, were obtained from compression tests and image analysis techniques. By using the equation of a rule of mixture, the moduli of surimi and starch in fish‐meat gel could be separated. The fish‐meat gel with starch pregelatinized at 60°C showed a higher moduli than at 90°C, and the moduli of surimi and starch in fish‐meat gel at 60°C were increased with increasing starch content.