Study On Compound Starches Of Fish Ball

Native or modified starch is an important ingredient which is widely used in fish ball processing to improve surimi gel strength, modify texture. However, few researches have been conducted to reveal the effect of starches compound on textural and physical characteristics of fish ball. In this paper, properties of native or modified starch and effects of starches content and compound ratio on quality of fish ball were investigated. Mathematical model of the relation between the properties of starches and the quality of fish ball were established in order to provide a theoretical basis for starches application in fish ball production, the main results of this research are as follows:(1) Properties of starches that were widely used in fish ball processing including wheat starch, corn starch, tapioca starch, potato starch and four kinds of modified cassava starch including high cross-linked acetylated distarch phosphate (LT20), low cross-linked acetylated distarch phosphate (SH52), high cross-linked acetylated starch acetate (TA01), low cross-linked acetylated starch acetate (SQ2004) were investigated, light transmittance, swelling degree, freeze-thaw stability, viscosity and retrogradation were analyzed, respectively. The results revealed that modified cassava starch were most suitable for fish ball production due to its light transmittance, swelling and freeze-thaw stability. Especially for SH52, the transmittance, swelling and freeze-thaw stability value were achieved to 93.44%,1.24 and 95.78.(2) The impact of the addition amount of starch and modified starch on the quality of fish ball were investigated. The results showed that whiteness and water holding capacity of fish ball were reduced when the native or modified starch addition was increased. TPA test revealed that the hardness, cohesion, adhesion and elasticity of fish ball were improved with the increasing addition of native or modified starch when addition amount of starch was less than 16.00% or the modified starch less than 12.00%, then all the index above were decreased when the amount of starch or modified starch continued to increased. In addition,adding different starch or modified starches would result in significant differences in gel, rheological properties and microscopic characteristics. The optimum dosage of starch was 16.00%, and modified starch was 12.00%.(3) The impacts of compound of native or modified starch on fish ball quality was investigated by the uniform experiments, in order to obtain optimized blend recipe of different starches for fish ball production. The results showed that the best blending recipe of starches were:SH52 modified starch, TA01 modified starch, SQ2004 modified starch and potato starch with the addition ratio of 3:7:3:7, under the addition dosage of 10.00%(based on the weight of surimi). Under this condition, the best quality of fish ball could be achieved. The whiteness, water holding capacity and gel strength were respectively higher than commercial fish ball, increasing percentage were 2.62%,4.32%, and 102.68%.(4) The inherent relation of properties of native or modified starch for the quality of the fish ball were investigated, and a mathematical regression model about the impact of transmittance (X1), freeze-thaw stability (X2), degree of swelling (X3), viscosity (X4) and retrogradation (X5) to whiteness (Y1), water holding capacity (Y2) and gel strength (Y3) of fish ball were established. The mathematical model suggested that fish ball qualities could be predicted by the properties of native or modified starch.In a word, the properly compound ratio of native or modified starch could improve the texture and gel strength of fish ball significantly. The mathematical model could be used to estimate the quality of fish ball by properties of different starches.