添加不同种类淀粉对盐水火腿品质的影响

以猪肉为主要原料,制备盐水火腿,研究不同种类的淀粉对盐水火腿的保水保油性、质构、感官品质的影响.结果表明:在6种添加不同种类淀粉的火腿中,添加玉米原淀粉的盐水火腿保水保油性最差,添加木薯乙酰化双淀粉已二酸酯淀粉和复配淀粉C的盐水火腿保水保油性最好;添加复配淀粉C的盐水火腿质构最好,其次是添加复配淀粉B、木薯乙酰化双淀粉己二酸酯淀粉、复配淀粉A、玉米乙酰化二淀粉磷酸酯淀粉的盐水火腿,添加玉米原淀粉的盐水火腿质构最差;添加复配淀粉C的盐水火腿感官评价最好.

Impact of Different Types of Starches on the Quality of Brined Ham

An investigation into the effects of different starches on quality characteristics of brined ham prepared mainly by pork was carried out to find a new approach to improving the water-binding capacity, oil-binding capacity and eating quality of brined ham. The results showed that among 6 different types of starches, individual addition of native corn starch provided brined ham with the weakest water-binding capacity and oil-binding capacity. The best water-binding capacity and oil-binding capacity were observed in brined ham with the addition of acetylated cassava distarch adipate and complex starch C. Complex starch C indicated the best improvement on the texture of brined ham, followed by complex starch B, acetylated cassava distarch adipate, complex starch A, cross-linked esterified corn starch and native corn starch. In addition, brined ham with the addition of complex starch C scored highest in sensory evaluations.