The Study On Starches,surimi And Dryness Influenced The Quality Of Instant Fish Vermicelli

Based on the problem that exists in processing of manufacturing instant fish vermicelli, the following studies were carried out in this work using cornstarch, tapioca, sweet potato starch, potato starch ,potato acetate starch, sea-bream surimi,trash fish surimi,belt fish surimi,sardine surimi and spotted maigre surimi as raw material to machining instant fish vermicelli. The method such as data regress, relativity analysis and observation of microstructure of instant fish vermicelli was used to study the effect of the ratio of starch and surimi, properties of starch, properties of surimi and dryness on properties of instant fish vermicelli. The following results were achieved:1. The springiness and hardness of fish vermicelli increased,fishiness and chewyness of fish vermicelli markedly increased,luster decreased remarkably as the relative content of starch decreased and the relative content of surimi increased, so surimi composed the framework of fish vermicelli. And when the ratio of starch and surimi was 5︰5, the viscosity, hardness and acceptability of fish vermicelli was best, so the best ratio of starch and surimi in fish vermicelli was 5:5.2. Among cornstarch, tapioca, sweet potato starch, potato starch potato acetate starch, remoistening property, springiness and hardness of instant fish vermicelli made by potato starch was best, however, the properties of instant fish vermicelli made by cornstarch was worst.3. The content of amylose, transparency, retrogradation, swelling power and stability of cold and hot paste of starch affected the properties of instant fish vermicelli markedly or extremely. However, solubility and gel strength of starch had not significant influence to the properties of instant fish vermicelli.4. Among sea-bream surimi,trash fish surimi,belt fish surimi,sardine surimi and spotted maigre surimi, sea-bream surimi was best suited to machining instant fish vermicelli, however, the properties of instant fish vermicelli made by sardine surimi was worst.5. The content of salt-soluble and gel-strength of surimi affected the properties of instant fish vermicelli markedly or extremely. However, the content of protein, water-soluble protein and insoluble protein of surimi had not significant influence to the properties of instant fish vermicelli.6. The content of water in instant fish vermicelli decreased as the time of dryness prolonged, however swelling capacity of instant fish vermicelli increased firstly and then decreased, and when containing water of instant fish vermicelli was 7% approximately, remoistening property of instant fish vermicelli was best. Optimal properties of instant fish vermicelli could be obtained by drying for 160min under 80℃.7.Interior structure and IOD of instant fish vermicelli varid because of different dryness temperature, which led to different property of instant fish vermicelli under different dryness temperature.