Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles

HU Zhiwei; ZHOU Hongyu; LIU Youming; XIONG Shanbai

doi:10.13386/j.issn1002-0306.2022030020

Volume 43 Issue 22

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(22): 90-97. > DOI: 10.13386/j.issn1002-0306.2022030020

HU Zhiwei, ZHOU Hongyu, LIU Youming, et al. Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles[J]. Science and Technology of Food Industry, 2022, 43(22): 90−97. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030020.

Citation:

PDF (2244 KB)

Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles

HU Zhiwei^{1, 2,},
ZHOU Hongyu^{1, 2},
LIU Youming^{1, 2, ,},
XIONG Shanbai^{1, 2}

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.
National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan) , Wuhan 430070, China

More Information

Received Date: March 01, 2022
Available Online: September 04, 2022

Graphical Abstract

Abstract

Abstract

To investigate the effect of root crop starch types on the quality of Huanggang fish meat noodles, the physicochemical properties, pasting property, particle size, solubility and swelling of sweet potato starch (from the cultivars SPS1, SPS2 and SPS3), potato starch (PS) and cassava starch (CS) were measured, and the relationship between these properties and quality of fish meat noodles was analyzed. The results showed that there are significant differences in the physicochemical properties, pasting property, particle size, solubility and swelling of different root crop starches (P<0.05). The pasting temperature of sweet potato starch (78.37~79.97 ℃) was the highest. Potato starch had the largest particle size, solubility and swelling. fish meat noodles processed with different root crop starches significantly differed in texture property, cooking quality, sensory evaluation and color (P<0.05). The hardness of fish meat noodles processed with sweet potato starch was significantly higher than that of potato starch and cassava starch (P<0.05). Among the sweet potato starch, the hardness of fish meat noodles processed with SPS3 was the largest. The tensile strength, water absorption and cooking loss of fish meat noodles processed with potato starch were the highest. The sensory evaluation of fish meat noodles processed by SPS2 was the highest and that processed by CS was the lowest. The brightness, red and green value and whiteness of fish meat noodles processed with different root crop starches before drying were significantly different (P<0.05), but had no obvious effect on the color of fish meat noodles after drying. According to the comprehensive score, the quality of fish noodles is sorted as follows: SPS2>SPS1>SPS3>PS>CS. The pasting properties, amylose content, particle size of starch showed a significant correlation with the quality of fish meat noodles (P<0.05).
- root crop starch,
- fish meat noodles,
- texture,
- cooking quality,
- color,
- sensory evaluation

FullText(HTML)

References (33)

References

[1]	刘婧, 熊汉国. 正交优化马铃薯鱼面生产工艺研究[J]. 中国调味品,2018,43(7):95−98. [LIU J, XIONG H G. Study on the production technology of potato fish meat noodles with orthogonal optimization[J]. China Condiment,2018,43(7):95−98. doi: 10.3969/j.issn.1000-9973.2018.07.020
[2]	王冬妮, 范馨茹, 祁立波, 等. 淀粉和蛋白类添加物对鱿鱼鱼糜凝胶特性的影响[J]. 中国食品学报,2018,18(4):65−71. [WANG D N, FAN X R, QI L B, et al. Effect of starch and non-muscle protein on gel properties of squid (Illex argentinus) surimi[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(4):65−71. doi: 10.16429/j.1009-7848.2018.04.010
[3]	李阳, 武红伟. 淀粉种类对草鱼鱼糜凝胶特性的影响[J]. 渔业研究,2021,43(5):487−493. [LI Y, WU H W. Effect of different types of starch on gelation properties of grass carp surimi[J]. Journal of Fisheries Research,2021,43(5):487−493.
[4]	鲍佳彤, 宁云霞, 杨淇越, 等. 不同淀粉种类对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J]. 肉类研究,2020,34(4):27−33. [BAO J T, NING Y X, YANG Q Y, et al. Effects of different starch types on gel properties of unrinsed Clarias gariepinus Surimi[J]. Meat Research,2020,34(4):27−33. doi: 10.7506/rlyj1001-8123-20200131-026
[5]	陆兰芳, 扎西拉宗, 吴进菊, 等. 超声处理对小米淀粉结构及理化性质的影响[J]. 食品工业科技,2021,42(24):60−67. [LU L F, ZAXI L Z, WU J J, et al. Effects of ultrasonic treatment on the structure and physicochemical properties of millet Starch[J]. Science and Technology of Food Industry,2021,42(24):60−67. doi: 10.13386/j.issn1002-0306.2021040127
[6]	LAI Y C, WANG S Y, GAO H Y, et al. Physicochemical properties of starches and expression and activity of starch biosynthesis-related genes in sweet potatoes[J]. Food Chemistry,2016,199:556−564. doi: 10.1016/j.foodchem.2015.12.053
[7]	贺习耀, 曾习, 何四云, 等. 葛粉鱼面加工工艺研究[J]. 食品研究与开发,2015,36(23):83−87. [HE X Y, ZENG X, HE S Y, et al. Research on processing technology of puerarin powder fish meat noodles[J]. Food Research and Development,2015,36(23):83−87. doi: 10.3969/j.issn.1005-6521.2015.23.022
[8]	张庆霞. 玉米-小麦混合粉面团流变学特性, 面条品质及两者相关性[J]. 食品工业科技,2019,40(22):73−76. [ZHANG Q X. The rheological properties of dough, the quality of noodles of corn-wheat blended flour and their correlation[J]. Science and Technology of Food Industry,2019,40(22):73−76.
[9]	张云亮, 窦博鑫, 刘丽宅, 等. 基于变异系数法分析四种改良剂对马铃薯面条品质的影响[J]. 食品工业科技,2021,42(5):26−32. [ZHANG Y L, DOU B X, LIU L Z, et al. Analysis of effects of four improvers on quality of potato noodles based on the coefficient of variation method[J]. Science and Technology of Food Industry,2021,42(5):26−32. doi: 10.13386/j.issn1002-0306.2020050048
[10]	王乐. 马铃薯面团特性及面条品质研究[D]. 西安: 陕西科技大学, 2017 WANG L. Properties of potato dough and quality of potato noodles[D]. Xi'an: Shaanxi University of Science and Technology, 2017.
[11]	WANG X, XU Y, JIANG Q, et al. Effect of incorporated surimi on the wheat dough rheological properties and noodle quality[J]. Food Science and Technology Research,2014,20(6):1191−1197. doi: 10.3136/fstr.20.1191
[12]	邹金浩, 李燕, 欧阳华峰, 等. 不同薯类淀粉结构性质与粉条品质的关系[J]. 食品科学,2020,41(23):77−82. [ZOU J H, LI Y, OUYANG H F, et al. Structural properties of starches from various root crops and their effect on vermicelli quality[J]. Food Science,2020,41(23):77−82. doi: 10.7506/spkx1002-6630-20191123-271
[13]	ZAIDUL I, NORULAINI N N, OMAR A M, et al. RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches[J]. Carbohydrate Polymers,2007,69(4):784−791. doi: 10.1016/j.carbpol.2007.02.021
[14]	靳艳玲, 杨林, 丁凡, 等. 不同品种甘薯淀粉加工特性及其与磷含量的相关性研究[J]. 食品工业科技,2019,40(13):46−51. [JIN Y L, YANG L, DING F, et al. Processing characteristics and correlation to phosphorus of different varieties of sweet potato starch[J]. Science and Technology of Food Industry,2019,40(13):46−51. doi: 10.13386/j.issn1002-0306.2019.13.008
[15]	WANG L, GONG Y, LI Y, et al. Structure and properties of soft rice starch[J]. International Journal of Biological Macromolecules,2020,157:10−16. doi: 10.1016/j.ijbiomac.2020.04.138
[16]	KRYSTYJAN M, SIKORA M, ADAMCZYK G, et al. Thixotropic properties of waxy potato starch depending on the degree of the granules pasting[J]. Carbohydrate Polymers,2016,141:126−134. doi: 10.1016/j.carbpol.2015.12.063
[17]	CHEN L, REN F, YU X, et al. Pasting investigation, SEM observation and the possible interaction study on rice starch–pullulan combination[J]. International Journal of Biological Macromolecules,2015,73:45−48. doi: 10.1016/j.ijbiomac.2014.11.010
[18]	董贝贝. 八种淀粉糊化和流变特性及其与凝胶特性的关系[D]. 西安: 陕西科技大学, 2017 DONG B B. Pasting, rheological properties and the relationship with gel properties of eight kinds of starch[D]. Xi'an: Shaanxi University of Science and Technology, 2017.
[19]	张令文, 琚星, 李欣欣, 等. 8个品种甘薯淀粉的理化性质及其相关性分析[J]. 食品工业科技,2021,42(4):26−32. [ZHANG L W, JU X, LI X X, et al. Physicochemical properties and their correlation of starches from eight sweet potato cultivars[J]. Science and Technology of Food Industry,2021,42(4):26−32. doi: 10.13386/j.issn1002-0306.2020040334
[20]	REN Y, WEI Q, LIN L, et al. Physicochemical properties of a new starch from ramie (Boehmeria nivea) root[J]. International Journal of Biological Macromolecules,2021,174:392−401. doi: 10.1016/j.ijbiomac.2021.01.205
[21]	HE R, SHANG W T, PAN Y G, et al. Effect of drying treatment on the structural characterizations and physicochemical properties of starch from canistel (Lucuma nervosa A. DC)[J]. International Journal of Biological Macromolecules,2021,167:539−546. doi: 10.1016/j.ijbiomac.2020.12.008
[22]	OSUNDAHUNSI O F, FAGBEMI T N, KESSELMAN E, et al. Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars[J]. Journal of Agricultural and Food Chemistry,2003,51(8):2232−2236. doi: 10.1021/jf0260139
[23]	WANG D, FAN D C, DING M, et al. Characteristics of different types of starch in starch noodles and their effect on eating quality[J]. International Journal of Food Properties,2015,18(11):2472−2486. doi: 10.1080/10942912.2014.983606
[24]	GOU M, WU H, SALEH A S, et al. Effects of repeated and continuous dry heat treatments on properties of sweet potato starch[J]. International Journal of Biological Macromolecules,2019,129:869−877. doi: 10.1016/j.ijbiomac.2019.01.225
[25]	FAN M, HU T, ZHAO S, et al. Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites[J]. Food Chemistry,2017,218:221−230. doi: 10.1016/j.foodchem.2016.09.068
[26]	FAN M, HUANG Q, ZHONG S, et al. Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees[J]. Food Hydrocolloids,2019,96:604−616. doi: 10.1016/j.foodhyd.2019.05.045
[27]	PARVATHY U, BINDU J, JOSHY C G. Development and optimization of fish-fortified instant noodles using response surface methodology[J]. International Journal of Food Science & Technology,2017,52(3):608−616.
[28]	张豫辉. 淀粉对面条品质的影响研究[D]. 郑州: 河南工业大学, 2015 ZHANG Y H. Studies on the influence of different starch on noodle quality[D]. Zhengzhou: Henan University of Technology, 2015.
[29]	SANDHU K S, KAUR M. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties[J]. LWT-Food Sci Technol,2010,43(8):1289−1293. doi: 10.1016/j.lwt.2010.03.003
[30]	MARES D, CAMPBELL A. Mapping components of flour and noodle colour in Australian wheat[J]. Australian Journal of Agricultural Research,2001,52(12):1297−1309. doi: 10.1071/AR01048
[31]	艾志录, 孙茜茜, 潘治利, 等. 不同来源淀粉特性对水晶皮质构品质的影响[J]. 农业工程学报,2016,32(1):318−324. [AI Z L, SUN X X, PAN Z L, et al. Effect of different starch source properties on crystal leather textural quality[J]. Transactions of the Chinese Society of Agricultural Engineering,2016,32(1):318−324. doi: 10.11975/j.issn.1002-6819.2016.01.044
[32]	邹金浩, 李燕, 李文佳, 等. 淮山淀粉性质及其与粉条品质的相关性[J]. 中国粮油学报,2020,35(8):69−75. [ZOU J H, LI Y, LI W J, et al. Properties of yam starches and its correlation with the qualities of starch noodles[J]. Journal of the Chinese Cereals and Oils Association,2020,35(8):69−75. doi: 10.3969/j.issn.1003-0174.2020.08.012
[33]	雷婉莹, 吴卫国, 廖卢艳, 等. 鲜湿米粉品质评价及原料选择[J]. 食品科学,2020,41(1):74−79. [LEI W, WU W G, LIAO L Y, et al. Quality evaluation of and raw material selection for wet rice noodles[J]. Food Science,2020,41(1):74−79. doi: 10.7506/spkx1002-6630-20181202-015

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	吴敏，黄娟，石桃雄，朱丽伟，邓娇，梁成刚，汪燕，刘飞，李荣，蔡芳，陈庆富. 应用CRISPR/Cas9基因编辑技术获得高直链淀粉水稻种质. 福建农业学报. 2024(01): 17-24 .
2.	郭增辉，韩洁楠，李冉，上官小川，刘仕缘，刘德斌，徐晶宇，李明顺，李新海. Ae1-5180高直链淀粉玉米近等基因系农艺性状与子粒品质分析. 玉米科学. 2024(04): 31-38 .
3.	吴建国，洪雁，顾正彪，程力，李兆丰，李才明，班宵逢. OSA改性高直链玉米淀粉复合疏水膜的制备及性能研究. 中国塑料. 2024(10): 23-28 .
4.	刘雨霏，罗慧琳，陈响，潘云云，申雨韩，张浩宇，姚长洪. 高直链淀粉的生物合成和应用研究进展. 化学与生物工程. 2023(02): 1-8+15 .
5.	陈书明，张宁. 低GI面条的研制及其体外淀粉消化特性研究. 中国食品添加剂. 2023(05): 119-132 .
6.	王婷婷，康志敏，张康逸，何梦影，张国治. 内源性成分对低GI挂面消化特性的影响. 食品工业科技. 2023(12): 1-9 . 本站查看
7.	程伟琴，杨鹏飞，冯明，霍二福，倪中海. 高直链淀粉/聚乳酸接枝共聚物的制备及性能研究. 塑料科技. 2023(10): 77-80 .