한국수산과학회

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kfas, vol. 54, no. 6, pp.861-868, December, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0861

Effect of Modified Starch on Microstructure and Sensory Characteristics
of Fish Cake
변성전분이 동결 어묵의 미세구조와 관능적 특성에 미치는 영향

박진석·안병규·이우진·한형구·인정진·심길보*
부경대학교 식품공학과

To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics
of fish cakes, called Eomuk in Korea,
by using seven varieties of starch, including native starch (NS), physically
treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS),
and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed
fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen
storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The
results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and
firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties
during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish
cakes.

Keyword : Fish cake, Modified starch, SEM, Sensory evaluation

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