不同种类淀粉对鱼丸品质的影响

Effect of different kinds of starches on the quality of fish–ball

以鱼丸的凝胶强度、感官评价和耐折度为评价指标,分别考察了玉米淀粉和马铃薯淀粉对鱼丸品质的影响。试验结果表明:当玉米淀粉的最佳添加量为10%,或马铃薯淀粉的添加量为14%时,鱼丸品质最佳。当淀粉添加量在8%～10%之间时,玉米淀粉对鱼丸品质的影响高于马铃薯淀粉;当淀粉添加量大于10%后,马铃薯淀粉对鱼丸品质的影响高于玉米淀粉。

Using gel strength, sensory evaluation and folding ability of fish-ball’s as the evaluation indexes, the effects of different kinds of starches (corn starch and potato starch) on the quality of fish-ball were studied. The results showed that: The optimum addition of corn starch and potato starch was 10 % and 14 %, respectively. When the starch content was between 8 % and 10 %, the effect of corn starch on the quality of fish-ball was more significant than that of potato starch. When the starch content was more than 10 %, the effect of potato starch on the quality of fish-ball was more significant than that of corn starch.