Effect of cornstarch on rheological and functional properties of mince-starch gels prepared from the Indian major carp Labeo rohita

Sandeep Bhaskar Gore; K. A. Martin Xavier; Binay Bhushan Nayak; Ajay Trimbak Tandale; Amjad Khansaheb Balange

doi:10.21077/ijf.2024.71.2.131085-15

Authors

Sandeep Bhaskar Gore Maharashtra Animal and Fishery Sciences University, Nagpur
K. A. Martin Xavier
Binay Bhushan Nayak
Ajay Trimbak Tandale
Amjad Khansaheb Balange

https://doi.org/10.21077/ijf.2024.71.2.131085-15

Keywords:

Labeo rohita, Mince, Cornstarch, Gel strength, TPA, SDS-PAGE, Microstructure.

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

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