Effect of Wheat and Potato Starches on the Quality of Fish Balls
ZHOU Yang1, XU Wei1,2,*, CHEN Jiwang1,*, SUN Wei1,2, XU Chuanwen1
1.College of Food Science and Engineering, Whuan Polytechnology University, Wuhan 430023, China;2.Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
Abstract：In this study, wheat and potato starches were added to surimi for the production of fish balls. The gel strength, whiteness and water-holding capacity were tested to measure the quality of fish balls. The results showed that added potato starch had a great effect on the gel strength of fish balls. The gel strength was 1 601 N/cm2 at an addition level of 14%, representing a 255.8% increase compared with the blank control group. The gel strength of fish balls with 10% wheat starch added was 1 498 N/cm2. In addition, The effect of potato starch on the water-holding capacity of fish balls was higher than that of wheat starch. The water-holding capacity increased from 92.31% to 97.80% and from 91.04% to 95.06% with the addition of potato and wheat starches at 14%, respectively. Similarly, potato starch had a stronger effect on the whiteness than did wheat starch. The whiteness decreased with increasing addition of starch. Taking into account their effects on the gel strength and water-holding capacity of fish balls, addition of potato starch at 12% and wheat starch at 10% was appropriate.
2018, Vol. 32 
