변성전분이 동결 어묵의 미세구조와 관능적 특성에 미치는 영향
Effect of Modified Starch on Microstructure and Sensory Characteristics of Fish Cake
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.
Abstract
To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.
참고문헌 (19)
- Z AO, "Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley", Carbohydrate Polymers, 67(1), pp.46~55 (2007), Elsevier BV[DOI]
- Jingxin Chen, "Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi", Journal of the Science of Food and Agriculture, 100(5), pp.2252~2260 (2020), Wiley[DOI]
- Desai AS, "Effect of modified starch on the shelf life of frozen fish kamaboko with prepared spinach", J Indian Fish Assoc, 33, pp.175~182 (2006)
- Wenjuan Feng, "Quality deterioration and improvement of wheat gluten protein in frozen dough", Grain & Oil Science and Technology, 3(1), pp.29~37 (2020), Elsevier BV[DOI]
- Han JS, "Improvement of surimi seafood using modified food starches", Food Sci Ind, 47, pp.33~38 (2014)
- 정연겸, "어묵의 동결안정성에 변성전분이 미치는 영향", 한국수산과학회지, 53(3), pp.290~296 (2020), 한국수산과학회[DOI]
- Karmakar R, "Comparative study of native and modified starches isolated from conventional and nonconventional sources", Int Food Res J, 21, pp.597~602 (2014)
- Wenjun Kong, "Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments", Food Hydrocolloids, 56, pp.20~28 (2016), Elsevier BV[DOI]
- Lee CM, "Surimi Technology", pp.273~302 (1992), Marcel Dekker Inc
- Tangfei Li, "Improvement of the Quality of Surimi Products with Overdrying Potato Starches", Journal of Food Quality, 2017, pp.1~5 (2017), Hindawi Limited[DOI]
- Haimei Liu, "Effect of Different Starches on Colors and Textural Properties of Surimi-Starch Gels", International Journal of Food Properties, 17(7), pp.1439~1448 (2014), Informa UK Limited[DOI]
- "Korea food additives code" (2021)[URL]
- Hongbo Mi, "The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi", Journal of Texture Studies, 50(6), pp.571~581 (2019), Wiley[DOI]
- Hongbo Mi, "The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi", Food Hydrocolloids, 112, pp.106290~ (2021), Elsevier BV[DOI]
- Min BC, "New modified food starch products and strategy of development", Food Sci Ind, 47, pp.2~10 (2014)
- Agnès Rolland-Sabaté, "Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources", Food Hydrocolloids, 27(1), pp.161~174 (2012), Elsevier BV[DOI]
- SASIKUNYA TUANKRIANGKRAI, "EFFECT OF MODIFIED TAPIOCA STARCH ON THE STABILITY OF FISH MINCE GELS SUBJECTED TO MULTIPLE FREEZE-THAWING", Journal of Muscle Foods, 21(3), pp.399~416 (2010), Wiley[DOI]
- Qinghua Yang, "Comparison of structural and physicochemical properties of starches from five coarse grains", Food Chemistry, 288, pp.283~290 (2019), Elsevier BV[DOI]
- Xuxia Zhou, "Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil", LWT, 84, pp.562~571 (2017), Elsevier BV[DOI]