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| Impact of Different Types of Starches on the Quality of Brined Ham |
| YANG Bo-bing;HAN Yan-qing;Li Jing-jun;ZENG Xian-ming;XU Bao-cai;DAI Rui-tong;LI Xing-min |
| 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. State Key Laboratory of Meat Processing and Quality Control, Nanjing 210000, China；
3. Yurun Group Co. Ltd., Nanjing 210000, China |
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Abstract 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.
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2013, Vol. 27 
