Effect of Surimi Addition to Fresh Pasta on Ultra-structure and Cooked Firmness


  • Presented at the 49th Annual Meeting of the Institute of Food Technologists, Chicago, IL, June 25-29, 1989.

  • The authors are thankful to Dr. Jerome. J. Paulin, Cathy Kelloes, and Mark A. Farmer for technical advice for Electron Microscopy. This study was sponsored in part by Sea Grant, National Oceanographic and Atmospheric Administration, Department of Commerce.


Transversal ultra-structure and firmness were examined on cooked spaghetti-shaped pasta prepared from durum semolina with 0% (control), 10%, 20%, and 30% Alaskan pollock surimi. The ultra-structure of the pasta exhibited two differences between inner and outer gross structures of the extruded product. In the inner portion, control and surimi-added pasta were not different. In the outer portion, surimi gel was observed as a network with small cavities uniformly distributed throughout the matrix formed by the gluten and/or gelatinized starch of durum semolina. Cooked firmness of the pasta decreased with addition of surimi.