| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系所 === 104 === Abstract
Student ID: M10336028
Title of Thesis:Effects of addition of different starches on physical and chemical properties of milkfish products
Total Page: 93
Name of Institute: Department of Food Science, National Pingtung University of Science and Technology
Graduate Date: July, 2016
Degree Conferred: Master
Name of Student: Chin -Wen Hsiao Adviser: Dr. Chi-Ching Yang
Farmed milkfish is one of important industry in Taiwan’s aquaculture. It has low price, high output and nutritional value. Process milkfish into other products can make it variable, also enhance it’s utility value. Fish noodle is one of special food in Asian. It has a special flavor. The research propose is using to milkfish surimi which add starch (low gluten flour, high gluten flour, tapioca starch, corn starch, potato starch and rice flour) of different ratio to estimate the quality of difference by the moisture content, water activity, colour value and texture profile analysis to find the best ratio. The result shows the noodles made by high gluten and low gluten flour has higher tensile force than the others, and high gluten flour is the highest tensile force. The highest moisture content is 44.34% which add tapioca starch. In order to extend fresh fish noodles storage life, After 60℃hot air drying for 6 hours. The result shows it can reduce it’s water activity and moisture content to extend storage life. Storage 8 weeks, 37℃ to observe the variability of quality and measure the quality of colour value, texture analysis, thiobarbituric acid (TBA), water activity, VBN (volatile basic nitrogen). The result shows that every product color such as high gluten flour of dry noodle and cooked noodle increase a and b value. And TBA value increase when the storage time increases. Every fish noodles's VBN are under 25mg/100g after storage eight weeks, and that represents every sample has good storage properties.
Add different amount of water to kamaboko and starch can make kamaboko, and compete the difference of water contentand texture. Use different amount of water's ratio of Kamaboko which corn starch has the lowest water content, and the hardness decrease with the amount of water increase. Among them the highest hardness is rice flour which add the amount of 200% water. Above all, fish noodles which is made by high-gluten flour and low-gluten flour is better than tapioca flour, potato starch and corn flour to make fish noodles. That maybe because high-gluten flour and low-gluten have glutenin and gliadin that can form gluten network structure to upgrade the toughness strength of fish noodles. Kamaboko which is made by potato starch and tapioca flour have the lower pasting temperature so is hard to form when making Kamaboko.
Keywords: Fish noodle, starch, surimi, kamaboko
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