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| Effect of Different Types of Starches on the Quality of Low-temperature Emulsified Sausage |
| SUN Jian-qing，XU Bao-cai*，YU Zhong，ZHOU Hui，HAN Yan-qing，ZHU Yi-liang |
| State Key Laboratory of Meat Processing and Quality Control, Yurun Group Co. Ltd., Nanjing 210041, China |
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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.
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2011, Vol. 25 
