"The antioxidative activities and textural properties of pollock surimi gels containing four
different yams were determined to evaluate the potential of using yam as a health ingredient and an
alternative source for starch in surimi-based seafoods. Surimi gels containing 20% fresh yam showed
higher α,α-diphenyl-β-pricryl-hydrazyl (DPPH) radicals scavenging activities and total phenolic contents
than the gels without yam. Two tested cultivars, 70W34 and 70W35, did not show signiﬁcant reductions
in antioxidative activities when used in surimi gel while three other cultivars revealed species-dependant
declines in both the DPPH scavenging activities and total phenolic contents. The surimi gel containing
the cultivar 70R20 showed the highest breaking forces and deformations. In general, 20% fresh yam could
be used to form a yam-containing surimi gel having similar textural properties with a potato starch
containing pollock surimi gel. The dried yam powders might be used at the amount of 30% fresh yam
equivalent without causing signiﬁcant losses of the textural properties of pollock surimi gels.
2005 Society of Chemical Industry"
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 85(14):2385-2390.