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| 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 |
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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.
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2018, Vol. 32 
