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http://dx.doi.org/10.5657/KFAS.2019.0580

Physicochemical Characteristics of Fried-fish Snacks with Different Types of Starch  

Chae, Jiyeon (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Seonghui (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Choi, Gibeom (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Jongmin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Lee, Jiho (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Young-Mog (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung-Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Cho, Suengmok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.6, 2019 , pp. 580-586 More about this Journal
Abstract
Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.
Keywords
Fish snack; Microstructure; Quality; Starch; Surimi snack;
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