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| Effect of Different Types of Starches on the Gel Properties of Grounded Rabbit Meat |
| SONG Cui1, HE Zhifei1,2, LI Hongjun1,2,* |
1.College of Food Science, Southwest University, Chongqing 400716, China;
2.Chongqing Special Food Engineering and Techology Research Center, Chongqing 400716, China |
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Abstract The effect of different types of starches was investigated on the water holding capacity (WHC), strength, freezing and thawing stability, emulsion stability and microscopic structure of gels formed from grounded rabbit meat. The results indicated that all four tested types of starches significantly improved the WHC, strength, and freezing and thawing stability of gels, giving high emulsion stability and a dense and well-organized microscopic structure. Meanwhile, they improved the sensory quality of rabbit meat. Modified starches performed better than native starches in improving the gel properties and modified corn starch was the most effective in this regard.
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