薯类淀粉种类对黄冈鱼面品质的影响

为研究薯类淀粉种类对黄冈鱼面品质的影响，测定了红薯淀粉（SPS1、SPS2、SPS3）、马铃薯淀粉（PS）、木薯淀粉（CS）的理化性质、糊化特性、粒径、溶解度及膨胀度，分析了这些性质与鱼面品质之间的关系。结果表明:不同薯类淀粉的理化性质、糊化特性、粒径、溶解度及膨胀度均存在显著差异（P<0.05），红薯淀粉的糊化温度（78.37~79.97 ℃）最高，马铃薯淀粉的粒径、溶解度及膨胀度最大。不同薯类淀粉加工鱼面的质构特性、煮制品质、感官评价及色泽均存在显著差异（P<0.05）。红薯淀粉加工鱼面的硬度显著大于马铃薯淀粉、木薯淀粉（P<0.05），红薯淀粉中SPS3加工鱼面的硬度最大。马铃薯淀粉加工鱼面的拉伸强度、吸水率及煮制损失率最大。SPS2加工鱼面的感官评价最高，CS加工鱼面的最低。不同薯类淀粉加工鱼面干燥前的色泽在亮度、红绿值和白度上差异显著（P<0.05），但对鱼面干燥后的色泽影响并不明显。根据综合评分的大小对鱼面的品质进行排序为:SPS2>SPS1>SPS3>PS>CS。淀粉的糊化特性、直链淀粉含量、粒径与鱼面的品质具有显著的相关性（P<0.05）。

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).