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《Journal of Food Science and Biotechnology》 2008-06
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Effect of Phosphate Starch on Water Rentention of Refrigerated Flesh of Scophthatmus maximus

ZHAO Qian-cheng, XIE Zhi-fen,LIU Jun-rong, JIN Qiao,GU Guang-zhen,BAI He(1.Key and Open Laboratory of Aquatic Products Processing and Utilization of Liaoning Province,College of Food Engineering,Dalian Fisheries University,Dalian 116023,China;2.College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)  
Phosphate starches were prepared by adopting esterification techniques based on native cassava starch as raw material under different time and temperatures.The water retention capacity of the fish flesh of scophthatmus maximus by applying phosphate starches was studied,and the freeze-thawing stability of the starches was also studied The results showed that phosphate starch improved significantly the water retention capacity of the fish flesh of scophthatmus maximus,and the modified starches themselves showed good freeze-thawing stability.The results also indicated the water retention capacity and freeze-thawing stability enhanced with the increase of substitute degree,reaction time and temperature.Modified starch can be applied as a cryoprotective for the refrigerated aquatic products.
【CateGory Index】: TS254.1
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