Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi

The effects of three different types of modified starch additives, hydroxypropyl starch phosphate (FMS 117), acetylated distarch adipate (FMS 121), and pregelatinized acetylated distarch adipate (FMS 1820), on the gel property and product quality of surimi gel were researched. FMS 117, FMS 121, and FMS 1820 were added to Spanish Mackerel surimi in 0.5%, 1%, 1.5%, and 2%, respectively, and chroma, water holding capacity, gel strength, textural properties, rheological properties, water molecule relaxation times were measured. The results showed that the addition of FMS 117 and FMS 121 could increase the water holding capacity of Spanish mackerel surimi gel significantly (P˂0.05), increase the proportion of immobilized water (r=0.35, P