摘要
将木薯变性淀粉与玉米原淀粉在午餐肉中的应用效果进行了对比，结果表明，添加了变性淀粉的产品在弹性、组织状态、口感及贮存稳定性方面明显优于玉米原淀粉。
Compare with modified tapioca starch and native corn starch used in canned meat,the results indicated that the meat products with modified tapioca starch showed better elasticity,texture,mouthfeel and stability during storage than those with native corn starch.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第1期36-37,共2页
Science and Technology of Food Industry
关键词
午餐肉
变性淀粉
肉制品
贮存稳定性
modified starch
meat product
storage stability
application
