Abstract：An investigation into the effects of native and modified starches on quality characteristics of low-temperature emulsified sausage prepared by mainly from chicken and pork based on individual chopping of lean and fat meat was carded out with the aim of finding a new approach to improving the water-binding capacity, oil-binding capacity and edible quality of low- temperature emulsified sausage. The results showed that of 7 studied types of starches, individual additions of native corn starch and tapioca starch provided low-temperature emulsified sausage with the worst water-binding capacity and oil-binding capacity. The best water-binding capacity and oil-binding capacity were observed in low-temperature emulsified sausage with the addition of cross-linked esterified corn starch and cross-linked tapioca starch. Cross-linked tapioca starch indicated the best improvement on the texture of low-temperature emulsified sausage, followed by cross-linked esterified corn starch, potato starch acetate, tapioca starch acetate, native tapioca starch, native corn starch and compound modified starch. In addition, low-temperature emulsified sausage with the addition of cross-linked tapioca starch scored highest in sensory evaluation.
孙建清；徐宝才；余忠；周辉；韩衍青；祝义亮. 淀粉类对低温乳化香肠品质的影响[J]. 肉类研究, 2011, 25(12): 1-5.
SUN Jian-qing,XU Bao-cai*,YU Zhong,ZHOU Hui,HAN Yan-qing,ZHU Yi-liang. Effect of Different Types of Starches on the Quality of Low-temperature Emulsified Sausage. Meat Research, 2011, 25(12): 1-5.
2011, Vol. 25 
