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http://dx.doi.org/10.5657/KFAS.2021.0861

Effect of Modified Starch on Microstructure and Sensory Characteristics of Fish Cake  

Park, Jin Seok (Department of Food Science and Technology, Pukyong National University)
An, Byoung Kyu (Department of Food Science and Technology, Pukyong National University)
Lee, Woo Jin (Department of Food Science and Technology, Pukyong National University)
Han, Hyeong Gu (Department of Food Science and Technology, Pukyong National University)
In, Jung Jin (Department of Food Science and Technology, Pukyong National University)
Shim, Kil Bo (Department of Food Science and Technology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.6, 2021 , pp. 861-868 More about this Journal
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.
Keywords
Fish cake; Modified starch; SEM; Sensory evaluation;
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