Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties

Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of surimi gels. The impact of freeze-thaw cycles on the morphology and distribution of ice crystals, as well as the textural characteristics of gelatinized and ungelatinized starch-surimi gels was investigated. The results of light microscopy revealed that the presence of starch, irrespective of whether it was gelatinized, resulted in a reduction in the size of ice crystals within the surimi gel network during the freeze-thaw process. In addition, starch in surimi gels was subjected to freeze-thaw cycles, resulting in the emergence of two distinct states of bound water (0.1-1 ms and 1-10 ms). The higher relative content of immobile water indicated that the gelatinized starch had improved water holding properties. Furthermore, the incorporation of gelatinized starch into surimi enhanced its freeze-thaw stability and retarded the loss of gel strength, hardness, and whiteness. The addition of starch had a synergistic impact, enhancing the gel properties by affecting the formation of ice crystals and water absorption.