Chung Y.-C.Chiang B.-H.Chen P.-C.Huang P.-C.Hsu C.-K.2019-07-112019-07-11200709505423https://scholars.lib.ntu.edu.tw/handle/123456789/413320The breaking forces, deformations and water-holding capacities of pollock surimi gels (PSG) containing 20% fresh Tainung No. 1 (TNG1) yam (Dioscorea alata) stored at room temperature, 17 and 10¢XC, were determined for 12 weeks to evaluate the feasibility of using fresh yam as a healthy ingredient and an alternative source for starch in surimi seafoods. The results showed that the texture properties of TNG 1-PSG decreased during storage regardless of the storage temperatures, except for an insignificant change found in the water-holding capacity at 10¢XC. Most changes in the texture properties occurred within 1 week, thus the use of fresh TNG1 immediately after harvest is required for producing TNG1-PSG with good texture properties. Frozen storage of TNG-PSG was also undertaken at -20¢XC for 6 months. After 6-months of storage, the breaking force and water-holding capacity of TNG1-PSG decreased by about 22% and 19%, respectively. ? 2007 Institute of Food Science and Technology Trust Fund.journal article10.1111/j.1365-2621.2005.01146.x2-s2.0-34247248236https://www.scopus.com/inward/record.uri?eid=2-s2.0-34247248236&doi=10.1111%2fj.1365-2621.2005.01146.x&partnerID=40&md5=60b15954614a11455b0baabac1af2f12