Nghiên cứu ảnh hưởng của chế độ thủy phân đến chất lượng tinh bột bắp biến tính (Maltodextrin) và ứng dụng trong sản xuất surimi cá hố

Abstract

     Using modified starch is one of the effective approaches for preventing gel degeneration leading to changes in sensory quality and rheological properties of surimi. Starch is hydrolyzed into maltodextrin by physical, enzymatic or chemical methods. The objective of this study was to evaluate the effects of hydrolysis condition on the quality of modified corn starch (maltodextrin). The results showed that the appropriate hydrolysis conditions were 10.4g/mL corn starch, 8.92% HCl acid and 9 days. The quality of hairtail surimi produced using maltodextrin was ranked the good grade based on Vietnam standard for frozen surimi (TCVN 8682:2011).

Keywords: corn starch, maltodextrin, modified starch, hairtail surimi