肉制品辅料对木薯淀粉糊化黏度的影响

The effect of the accessory foods of meat products on cassava starch gelatinization viscosity

木薯淀粉可作为肉制品中的黏结剂,对改善肉制品的组织结构有重要作用。通过对木薯淀粉糊化黏度的测定,以及脂肪、食盐、葡萄糖、大豆分离蛋白等肉制品中主要营养成分对木薯淀粉糊化黏度的影响研究,为木薯淀粉在肉制品中的应用提供理论基础。

Cassava starch can be used as a binding agent in meat products, and plays an important role in improving the composition of meat products. This article provides a theoretical basis for cassava starch applied to meat products by determining gelatinization viscosity,and investigates the effects of the major nutrition composition of meat products such as fat, salt,glucose and soybean isolated protein on cassava starch gelatinization viscosity.