|
|
|
| Optimization of Starch Mixtures for Use in Sausages by Mixture Design |
| WU Xiang1,2, XU Baocai1,2,*, LI Cong1,2, LI Shibao2 |
1. Skate Key Laboratory of Meat Processing & Quality Control, Nanjing 211806, China;
2. Jiangsu Yurun Meat Industry Co. Ltd., Nanjing 211806, China |
|
|
|
Abstract The optimization of mixtures of native corn starch, modified corn starch, modified cassava starch and potato
starch using syneresis rate, viscosity and springiness as response variables was carried out by means of mixture design in
order to solve the weaknesses of single starches such as short shelf life, poor water-holding capacity, loose structure and
inferior stability. For this purpose, we built a regression model for each response variable as a function of four starches.
Results suggested that the optimal combination of starches were 40% native corn starch, 30% modified corn starch and 30%
cassava starch, which resulted in an increase in water-holding capacity of 8.89%, a 2.64 times in viscosity and an increase
in springiness of 29.09% when compared with native corn starch. Microstructure of sausages with the optimized starch
mixture, as observed by scanning electronic microscopy (SEM), was stable and uniform due to significant binding between
meat and protein as well as starch. Moreover, harness of sausages was decreased by 33.70% with a simultaneous increase
in springiness of 3.50%. These findings demonstrated that this optimized mixture could improve texture characteristics of
sausages such as hardness and tenderness.
|
|
|
|
|
|
|
|
|
