Journal of Food Quality / 2017 / Article / Tab 2

Research Article

Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Table 2

Chemical forces of surimi gel samples.

SampleCON8% NPS8% LMPS

Ionic bond (%)1.14 ± 0.030.99 ± 0.020.91 ± 0.01
Hydrogen bond (%)1.79 ± 0.032.19 ± 0.022.93 ± 0.03
Hydrophobic interaction (%)47.84 ± 0.0428.68 ± 0.0028.51 ± 0.05
Disulfide bond (%)27.62 ± 0.0712.27 ± 0.0218.47 ± 0.06

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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