Compositon for surimi having an improved texture and freeze-thaw stability and method for preparing the composition

摘要

A Surimi composition with improved texture and freeze-thaw stability and a preparation method thereof are provided to optimize the content of modified starch added in a Surimi making process in order to improve freeze-thaw stability. A Surimi composition is composed of 2-10 parts of modified starch and 100 parts of Surimi. The modified starch represents acetylated starch. The acetylated starch is acetylated rice starch. The Surimi composition contains the moisture of 74-82wt%. The Surimi composition contains the moisture of 76-84wt%. The Surimi composition is selected from the group consisting of codfish, sardine, mackerel, yellow corvina, hairtail and Alaska Pollack. A method for preparing the Surimi composition comprises the following steps of: partially defrosting the composition; primarily pulverizing the partially defrosted composition and adding sa adding 2-10 parts of modified starch and secondarily pulverizing them; and adding water to the secondarily pulverized composition.