• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.41-42
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• 1978

Starch is widely used to make such fish meat paste products as Kamaboko and fish sausage in order to supplement the elasticity and increasing the weight of products. In this paper, the amounts of starch in the marketed products such as fish meat paste, fish sausage, beef sausage, hotdog sausage and pork ham were examined and discussed the relation between starch content and quality of the products. From the result, the amount of starch in steamed and packaged Kamaboko, steamed Kamaboboko, broiled fish meat paste(Chikuwa), fried fish meat paste products, fish sausage, pork ham and hotdog sausage were 9.6%, 13.9%, 14.6%, 18.5%, 12.2%, 11.9% and 19.2%, respectively. The result showed that the relation between the amount of starch added and quality of products were corelated.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.689-695
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• 2017

Ohmic heating is an internal heating method based on the principle that when an electrical current passes through food, electric resistance heat is uniformly generated internally by food resistance. Previous studies indicate that the thermal properties, external structure, internal structure, and swelling power of ohmic heat treated starch of various starches, such as potato, wheat, corn, and sweet potato, differed from those of conventional heating at the same temperature. In this study, the pasting property of starch, treated with ohmic and conventional heating, were measured by RVA (Rapid Visco-Analyzer). Our results show that as the ohmic heating temperature increased, the PV (Paste Viscosity) of the starch decreased significantly, and the PT (Pasting Temperature) increased. Changes in PV and PT indicate that the swelling of starch remains unchanged by ohm heating. The HPV (Hot Paste Viscosity), CPV (Cold Paste Viscosity) and SV (Setback Viscosity) of ohmic heated starch also differed from the conventional heated starch. The pasting property is similar to the viscosity curve of common cross-linked modified starch. In this experiment, we further confirm the similarity with modified starch and its usability.

• Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.161-167
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• 2011

This study investigated the effects of the number of washes and alkaline treatments ($NaHCO_3$ concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sand-lance meat paste products (SLMPPs) that were washed three times with a 0.5% $NaHCO_3$ concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.247-254
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• 1983

In previous paper (Lee and Kim, 1983) the effect of moisture level and frequency on dielectric properties of sardine starch paste was mentioned. The effect of temperature and starch content of the paste upon dielectric permittivity and activation energy was discussed in this report. Addition of starch affected on dielectric property. Increases of starch in the mixtures resulted in higher complex permittivity and lower critical moisture content (hc) as shown in the mixtures with $20\%$ and $50\%$ starch which were ${\varepsilon}^{\ast}=2.97+j0.36,\;hc=8.0\%;\;{\varepsilon}^{\ast}=3.54+j0.44,\;hc=7.8\%$, respectively while being ${\varepsilon}^{\ast}=2.73+j0.29,\;hc=8.4\%$ for the plain ground sardine meat. When temperature was raised the complex permittivity tended to increase at above the critical moisture content in all cases. The activation energies for plain ground meat and $30\%$ starch added mixture at below the critical moisture of $8.4\%$ were 15.44 kcal/mol and 13.86 kcal/mol while those at the moisture of $12.2\%$ were 10.27 kcal/mol and 9.31 kcal/mol, respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.651-658
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• 1990

Starch phosphates were prepared by dry heating, gelatinizing method and extrusion process using sodium tripolyphosphote (STPP) as a substitution reagent and their physicochemical properities were compared. In the preparation of starch phosphate by dry heating method(DSP), the effect of reaction temperature was the most significant to the DS(Degree of substitution). In the phosphorylation reaction with gelatinized starch(GSP), the substitution ratio was increased with increasing the reaction temperature, but the increase was insignificant above $85^{\circ}C$. By extrusion with the corn starch containing 2.0% STPP at various moisture contents of 20, 25 and 30%, the DS values of extrudate(WESP) were within the range of between 0.0066 and 0.0083. The starch phosphate(DSP) products showed lowering the gelatinization temperature, increasing the clarity of the starch paste. However, WESP showed higher gelatinization temperature than that of raw starch. The starch phosphate prepared by extrusion process showed lower apparent viscosity of paste than that of the DSP at same condition. All of starch phosphates showed reducing the tendency of the paste retrogradation.

• Journal of the Korean Professional Engineers Association
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• v.17 no.3
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• Journal of Conservation Science
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• v.12 no.1 s.15
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• pp.83-91
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• 2003

The paste used for conserving and mounting has much to do with the life of cultural properties of paintings. Previous studies on the pastes dealt with elimination of protein from wheat flour as protein has been known to do harm to paste and investigated the effects of starch and protein content on adhesive strength and conservativeness. We found that protein content inversely affected adhesive strength while adhesive strength and viscosity of paste were proportionally related to starch concentration of the paste. The adhesives with more protein showed less conservativeness. Types and number of microorganisms were found to increase as protein percentage increased. All these results points that the higher content of protein in adhesive formula support higher microbial growth with reduced adhesive strength, but higher flexibility. The optimized paste of conservation treatment was wheat starch paste with not only minimize viscosity but also maximized adhesive strength.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1230-1236
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• 2009

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1119-1121
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• 2008

The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and $25^{\circ}C$) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G', G", and $\eta^*$) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan $\delta$ values (ratio of G"/G') in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSP-AS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.