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http://dx.doi.org/10.5657/KFAS.2020.0290

Effect of Modified Starch on the Frozen Storage Stability of Fish Cake Eomuk  

JEONG, Yeon Gyeom (Food Safety and Processing Research Division, National Institute Fisheries Science)
PARK, Jin-Seok (Department of Food Science and Technology, Pukyong National University)
JEONG, Yu-Rin (Department of Food Science and Technology, Pukyong National University)
CHUN, Byung-Soo (Department of Food Science and Technology, Pukyong National University)
PARK, Dae Chan (Youngin Food Co.)
LEE, Heon Suk (Food Safety and Processing Research Division, National Institute Fisheries Science)
JANG, Mi Soon (Food Safety and Processing Research Division, National Institute Fisheries Science)
SHIM, Kil Bo (Department of Food Science and Technology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.3, 2020 , pp. 290-296 More about this Journal
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℃. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.
Keywords
Modified starch; Fish cake; Jelly strength; Water holding capacity; Whiteness;
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