Journal of Food Quality / 2017 / Article / Tab 1

Research Article

Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Table 1

Protein composition of surimi gel samples.

SampleCON8% NPS8% LMPS

TP (%)12.20 ± 0.0310.92 ± 0.0910.88 ± 0.05
WSP (%)5.09 ± 0.004.63 ± 0.044.03 ± 0.02
SSP (%)5.57 ± 0.034.75 ± 0.004.36 ± 0.01
ISP (%)89.34 ± 0.0090.62 ± 0.0291.61 ± 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).

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