Determination of Properties of Several Modified Starches and Application in Hen Surimi
Deng Li,Rui Han-ming (Food Eng. Dept., South China University of Technology, Guangzhou 510640, China)
This paper determinates the transparency, freeze-thaw stability and viscosity properties of several modified starches, discusses their influence to the retentiveness, emulsibility and gel characters of hen surimi and the relations between the properties and the effect of application. The results indicate that modified starch can advance the retentiveness and emulsibility of hen surimi, and keep product’s good texture and taste. Theirs effect is better than potato starch. Kreation MB is the best of all which is most fit to use in hen surimi.
【CateGory Index】： TS251.5