Texture profile analysis (TPA) and instrumental colour parameters of chicken surimi gels after frozen storage were investigated. Chicken surimi gels were prepared from mechanically deboned chicken meat, mixed with trehalose (w = 8%), maltose (w = 8%), tapioca modified starch (MTS) (w = 8%) and barley modified starch (MBS) (w = 8%), quickly frozen and stored for 90 days s on -30oC. Instrumental colour parameters (Lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*) of chicken surimi gels were significantly (P < 0,05) affected by addition of trehalose, maltose and modified starches. Highest values of lightness (L*) and whiteness showed sample mixed with MBS. Textural profile analysis (TPA) parameters, hardness and chewiness increased significantly (P < 0,05) by addition of trehalose, maltose, MBS and MTS. Cohesiveness and springiness of chicken surimi gels were also significantly (P < 0,05) affected by addition of trehalose, maltose MBS and MTS. Increase in colour and textural attributes of chicken surimi gels after frozen storage indicates possible interactions between chicken myofibrillar proteins and trehalose, maltose and modified starches
