Effect of cornstarch on rheological and functional properties of mince-starch gels prepared from the Indian major carp Labeo rohita
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Published:2024-06-30
Issue:2
Volume:71
Page:
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ISSN:0970-6011
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Container-title:Indian Journal of Fisheries
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language:
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Short-container-title:Indian J. Fish.
Author:
Sandeep Bhaskar Gore ,K. A. Martin Xavier ,Binay Bhushan Nayak ,Ajay Trimbak Tandale ,Amjad Khansaheb Balange
Abstract
The aim of the present study was to find out suitability of mince of Indian major carps (Labeo rohita) and effect of corn starch on mince-starch gels for the development of sausage. Different concentrations (0, 2, 4, 8 and 10%) of commercial corn starch was used to study rheological, functional properties, colour, microstructure and sensory characteristics of mince-starch gels. Corn starch (8%) effectively increased the gel strength, significantly (p<0.05) improved the hardness of gels and affected lightness (L*) and whiteness index of gels. High densities of dispersion of starch were seen in gel. Based on the results of the study inclusion of 8% corn starch is recommended to develop mince-based products from L. rohita.
Keywords: Corn starch, Gel strength, Labeo rohita, Microstructure, Mince, TPA
Publisher
Central Marine Fisheries Research Institute, Kochi