The effects of hydroxypropyl distarch phosphate,acetylated distarch phosphate and acetate starch on the gel properties of silver carp surimi were studied,and the changes of wa-ter holding capacity(WHC),whiteness,texture characteristics and sensory analysis of silver carp surimi were analyzed under different starch dosages.The results showed that when the starch content was 1％,the internal network structure of surimi gel was tight.In this case,the three modified starch could effectively improve the WHC,whiteness,gel strength,hardness and chew-ability of silver carp surimi gel.At 1％starch supplemental level,the indexes of surimi gel sup-plemented with hydroxypropyl distarch phosphate were better than those of acetylated distarch phosphate and acetate starch.Therefore,adding 1％hydroxypropyl distarch phosphate can effec-tively improve the gel quality of silver carp surimi.
维普
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