Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase

► Starches gave negative effects on the cooking loss of surimi-beef gels. ► surimi-beef gels with potato starch had the highest gel strength. ► The highest G′ of the surimi-beef mixture was obtained by adding corn starch. ► The addition of starch caused the increase of L⁎ values of surimi-beef gels.