어묵의 동결안정성에 변성전분이 미치는 영향
Effect of Modified Starch on the Frozen Storage Stability of Fish Cake Eomuk
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초록
We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl(HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea,during storage at -20°C. When wheat flour (native starch, NS) was used, the moisture content decreased duringfrozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, addingmodified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity andexpressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the qualityof frozen fish cakes.
Abstract
We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl(HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea,during storage at -20°C. When wheat flour (native starch, NS) was used, the moisture content decreased duringfrozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, addingmodified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity andexpressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the qualityof frozen fish cakes.
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