Characteristics of tamarind kernel powder and its effect on surimi gel from threadfin bream

Abstract This study investigated the physicochemical characteristics of tamarind kernel powder (TKP) in comparison with tapioca starch (TS) and its effect on the physicochemical and microstructural properties of threadfin bream surimi gel. Morphological analysis revealed significant differences between TKP and TS, primarily attributable to differences in polysaccharide types and associated components, as supported by the Fourier-transform infrared spectroscopy spectra. Pasting and rheological measurements showed that TKP had a higher viscosity than TS, while adding TKP to surimi gel at 0%, 2.5%, 5%, 7.5%, and 10% resulted in a progressive decline in gel strength and expressible water content at increasing concentrations. Microstructural observations confirmed that higher TKP levels induced the formation of larger voids within the gel matrix, thereby disrupting the continuity of the protein network. These findings suggested that native TKP impacted gelation quality, with further modifications possibly enhancing its functional applications in surimi-based products.