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Study Of The Application Of Hydroxypropyl Tapioca Starch In Fish Ball

Posted on:2015-02-03Degree:MasterType:Thesis
Country:ChinaCandidate:J J ZhangFull Text:PDF
GTID:2251330428473275Subject:Food Science
Abstract/Summary:PDF Full Text Request
Fish ball is a kind of frozen food. It is poor stability in long-term storage, anddehydration shrinkage results in hardened and chapped texture, reduces edible qualityof fish ball. Adding modified starch (hydroxypropyl tapioca starch) could improvetexture, water retention and freeze-thaw stability of fish ball effectively. Its mechanismis unknown. The main objective of this project is to study the effect ofhydroxypropyl tapioca starch in fish ball.To achieve this goal, firstly, we prepared modified starch according to orthogonalexperiment and choose the best freeze-thaw stability sample. Tested thephysicochemical properties of hydroxypropyl tapioca starch. Secondly, according tothe formulations, fish ball with none starch was named as sample1, fish balls with15%(w/w) native tapioca starch and hydroxypropyl tapioca starch were abbreviated assample2and sample3. The samples were performed texture analysis, moisture content,and water activity. Then the microstructure of samples were determined by fluorescentstaining and scanning electron microscope. Also, conducted determination of proteinconcentration to analyse the chemical interaction in fish ball.On each stage of storage, sensory evaluation was carried out on the representativesamples of fish ball. It could be seen that the result of sensory evalution demonstratedthat sample3has the highest favorability for the texture at all stages and differencewas significant. Texture measurement combined with sensory evaluation provided thestandard of fish ball taste.Oven method proved that fish ball with hydroxypropyl tapioca starch enhancedwater retention and water holding capacity. DSC test showed that hydroxypropyltapioca starch led to small ice crystals and little damage. NMR test proved thatcomponent combined with water was strong and water activity of sample3was lower.Stability of water molecules ensured fish ball taste.Fluorescence staining showed that native tapioca starch worked in fish ball byitself. Hydroxypropyl tapioca starch could strengthen network structure and couldsupport more on external force. Scanning electron microscopy demonstrated nativetapioca starch led to uneven distribution of starch and rough internal system in fish ball.Solubility tests showed that hydroxypropyl tapioca starch decreased hydrogen bondsand hydrophobic interaction, and enhanced disulfide bond.
Keywords/Search Tags:fish ball, hydroxypropyl tapioca starch, freeze-thaw stability, microstructure, mechanism of action
PDF Full Text Request
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