不同种木薯变性淀粉对鸡肉肠品质的影响

对比研究了在斩拌过程中添加6%的木薯变性淀粉(醋酸酯淀粉、交酯淀粉和磷酸酯淀粉)和木薯原淀粉对鸡肉肠品质的影响。结果发现:添加变性淀粉的鸡肉肠的产率差异不显著(P>0.05);添加醋酸酯淀粉的鸡肉肠的L*值最大;添加变性淀粉的产品的质构特性要明显好于添加原淀粉的鸡肉肠(P<0.05),其中添加交酯淀粉的产品的硬度、咀嚼性、弹性和凝聚性最高。感官评定结果显示,添加醋酸酯淀粉产品的品质优于添加其它种类变性淀粉的产品。醋酸酯木薯淀粉更适合于肉类产品实际生产中。

Effect of different kinds of modified tapioca starch on the qualities of chicken sausage

The effect of different kinds of modified tapioca starch and native starch on the quality characteristics of chicken sausages were investigated.Three kinds of modified starches including starch acetate,cross-linked esterified starch and phosphate starch were added during chopping respectively.The cooking yield,color,texture profile analysis(TPA)and sensory characteristics were measured.The results showed that different modified starch had no significant effect on the cooking yield(P>0.05).The sausage with starch acetate had the highest color L value.The textural characteristic of sausages with modified starch were better than sausage with native starch(P<0.05).The sausage with cross-linked esterified starch had the highest hardness,springiness,chewiness and cohesiveness.The sensory evaluation showed that the product containing starch acetate had higher sensory scores compared with the products with other starch.Overall,the modified starch could improve the quality attributes of chicken sausage,and starch acetate was more suitable to the meat products.