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首页> 外文期刊>Journal of the Korean Fisheries Society >Textural properties of jumbo squid kamaboko as affected by edible starches
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Textural properties of jumbo squid kamaboko as affected by edible starches

机译：食用淀粉对巨型鱿鱼k鱼的质地特性的影响

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摘要

The effect of starches such as potato, corn and wheat starch on the rheological properties of ocean jumbo squid kamaboko was investigated. Changes in the water holding capacity and color values of those kamaboko gels was also studied using the maximum gel strength endowing starch. Wheat starch could give the better water holding capacity and breaking stress than potato or corn starch within 10 percent additional level but corn starch resulted the highest those value at 20 percent added. Wheat starch had higher level of breaking strain and jelly strength at 10 percent then in descending order were corn starch, potato starch. But those starches were decreased after 15 percent level. Texture map showed the simple rheological properties of each starches heat gel with jumbo, squid kamaboko. Corn starch map showed more tough and brittle than the other. Potato starch map showed more elastic gel than corn starch. Wheat starch map could make elastic-mushy gel. There was no significant color differences of each starches but the whiteness of each starch showed increase when the starch rate was increased.
机译：研究了马铃薯，玉米和小麦淀粉等淀粉对海洋巨型鱿鱼k鱼糕流变性质的影响。还使用最大凝胶强度赋予淀粉的淀粉含量，研究了这些kamaboko凝胶的持水量和颜色值的变化。与马铃薯或玉米淀粉相比，小麦淀粉在添加量增加10％时，可以提供更好的持水能力和破坏压力，但在添加20％时，玉米淀粉的添加量最高。小麦淀粉的断裂应变和胶冻强度较高，为10％，然后依次为玉米淀粉，马铃薯淀粉。但是这些淀粉在15％的水平后降低了。质地图显示了各种淀粉热凝胶与巨型鱿鱼k鱼的简单流变特性。玉米淀粉图显示出比其他淀粉更坚硬和易碎。马铃薯淀粉图谱显示出比玉米淀粉更有弹性的凝胶。小麦淀粉图可以制成弹性糊状的凝胶。每种淀粉没有明显的颜色差异，但是当淀粉速率增加时，每种淀粉的白度显示增加。

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