淀粉类对低温乳化香肠品质的影响

Effect of Different Types of Starches on the Quality of Low-temperature Emulsified Sausage

以鸡肉和猪肉为主要原料,采用肥瘦肉分离斩拌法制备低温乳化香肠,研究原淀粉及其变性淀粉对低温乳化香肠保水保油性、质构和感官品质的影响。结果表明:在7种淀粉中,添加原淀粉如玉米淀粉和木薯淀粉的乳化肠保水保油性最差,而添加玉米交联酯化淀粉和木薯交联淀粉(SH50)的乳化香肠的保水保油性最好;对低温乳化香肠质构改善作用最优的为木薯交联淀粉(SH50),其次为玉米交联酯化淀粉、马铃薯醋酸酯化淀粉(P0170)、木薯醋酸酯化淀粉(T0170)、木薯淀粉、玉米淀粉、复合变性淀粉(DURAT010)。添加木薯交联淀粉(SH50)的乳化香肠感官评分最高。

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.