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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.3
- 발행연도
- 2008.9
- 수록면
- 245 - 248 (4page)
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초록· 키워드
오류제보하기
The effects of native sweet potato starch (NSPS) and sweet potato starch modified by acetylation (MSPS) on dynamic rheological properties of surimi sols were investigated by small-deformation oscillatory measurements. Dynamic frequency sweeps of surimi sols at 10℃ showed that the addition of NSPS and MSPS resulted in a reduction of storage modulus (G') and loss modulus (G"). The tan δ values (ratio of G"/ G') of all samples were in the range of 0.15～0.54 over a wide range of frequency, indicating that all surimi sols are more elastic than viscous. The characteristic G' thermograms of surimi sols during heating from 10 to 90℃ were influenced by the addition of starch. The tan δ values of all samples were maintained nearly constant above 45℃, showing that the G' is proportional to the G" irrespective of starch effects.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (16)
참고문헌 신청
Lee CM , 1986 , Surimi manufacturing and fabrication of surimi-based products , Food Technol 40 : 115 ~ 124
Lee CM , 1992 , Ingredient and formulation technology for surimi based products. In Surimi Technology. Part IV. Surimi-Based Product Technology , Marcel Dekker Inc. : 273 ~ 302
Yoo B , 1993 , Rheological relationships between surimi sol and gel as affected by ingredients , J Food Sci 58 : 880 ~ 883
Park JW , 2000 , Ingredient technology and formulation development. In Surimi and Surimi Seafood , Marcel Dekker Inc. : 343 ~ 392
Yang H , 1998 , Effects of starch properties and thermal-processing conditions on surimi-starch gels , Lebensm-Wiss u-Technol 31 : 344 ~ 353
Lee CM , 1992 , Ingredient and formulation technology for surimi based products. In Surimi Technology. Part IV. Surimi-Based Product Technology , Marcel Dekker Inc. : 273 ~ 302
Yoo B , 1993 , Rheological relationships between surimi sol and gel as affected by ingredients , J Food Sci 58 : 880 ~ 883
Park JW , 2000 , Ingredient technology and formulation development. In Surimi and Surimi Seafood , Marcel Dekker Inc. : 343 ~ 392
Yang H , 1998 , Effects of starch properties and thermal-processing conditions on surimi-starch gels , Lebensm-Wiss u-Technol 31 : 344 ~ 353
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