Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Table 1

Protein composition of surimi gel samples.

Sample	CON	8% NPS	8% LMPS
TP (%)	12.20 ± 0.03	10.92 ± 0.09	10.88 ± 0.05
WSP (%)	5.09 ± 0.00	4.63 ± 0.04	4.03 ± 0.02
SSP (%)	5.57 ± 0.03	4.75 ± 0.00	4.36 ± 0.01
ISP (%)	89.34 ± 0.00	90.62 ± 0.02	91.61 ± 0.02

CON (control, i.e., pure surimi gel), NPS (surimi gel with native potato starch), and LMPS (surimi gel with low-moisture potato starch).