Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces

Abstract

AbstractSquid ink is rich in abundant natural proteins, lipids, and minerals. The aim of this study was to investigate the influences of different types and contents of modified starch with different processes on the stability and fluidity of squid ink sauces. Results of scanning electron microscopy demonstrated that the adsorption quantities of acetylated distarch phosphate (ADSP) were significantly higher than acetylated distarch adipate and hydroxypropyl distarch phosphate. Results of rheological properties and textural characteristics showed that squid ink sauce treated with ADSP had the highest dynamic viscoelasticity and adhesiveness, respectively. Meanwhile, overall quality of squid ink sauce with addition of 150% ADSP showed the highest scores. In addition, squid ink sauce treated with wet process (WP) showed higher stability and smaller particle size than dry process. The effects of processes on the volatile compounds of squid ink sauces were relatively small. In summary, the combination of 150% ADSP and squid ink treated with WP could improve the uniformity and gelling of squid ink sauce.