Effect of Modified Starch on Freeze-Thaw Stability of Grass Carp Fish Balls with Low Sodium and Jingchu Flavor
The effects of compounding hydroxypropyl tapioca starch and acetylated potato starch on the freeze-thaw stability of grass carp fish balls with low sodium and jingchu flavor were investigated experimentally.The results showed that the gel strength of fish balls decreased and then increased with the increase of the proportion of hydroxypropyl tapioca starch,and the gel strength of fish balls was the highest when the amount of hydroxypropyl tapioca starch was 14%,which was higher than that of the corn starch group;the hardness,viscosity,adhesion,and chewiness all decreased and then increased,and the amount of hydroxypropyl tapioca starch was the highest when the amount of hydroxypropyl tapioca starch was 14%,which was higher than that of the corn starch group;and the elasticity,recovery,and cohesion did not differ much from those of the corn starch group.The compounding of hydroxypropyl tapioca starch and acetylated potato starch improved the freeze-thaw stability of fish balls to a certain extent,and the compounding system of hydroxypropyl tapioca starch has some guiding significance for the improvement of surimi products.
low sodium fish ballhydroxypropyl tapiocatexture characteristicsscanning electron microscope
NETL
NSTL
万方数据
