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

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).