三种马铃薯氧化淀粉的部分性质及其对哈尔滨红肠品质的影响

Properties of three oxidized potato starch and its effect on qualities of Harbin sausage

采用过氧化氢、次氯酸钠和二氧化氯作为氧化剂制备马铃薯氧化淀粉,然后对其部分性质进行研究,并考察了其对哈红肠品质的影响。其中,H2O2作为氧化剂制备的氧化淀粉,其羰基含量明显高于次氯酸钠氧化淀粉和ClO2氧化淀粉。与原淀粉比较,三种氧化淀粉的凝沉性有了不同程度的提高,其透光率也显著提高。马铃薯原淀粉经ClO2氧化后,粘度提高至原淀粉粘度的3倍,而H2O2和次氯酸钠制备的氧化淀粉,其粘度则显著降低。由电镜扫描结果可知,马铃薯原淀粉经H2O2、次氯酸钠和ClO2氧化后,淀粉表面变得较为粗糙。将三种马铃薯氧化淀粉添加到哈尔滨红肠中,通过质构分析发现红肠的硬度和咀嚼性显著提高,而弹性和内聚性无明显差异。

Chlorine peroxide,Sodium Hypochlorite and hydrogen peroxide were chosen as oxidant to prepare potato oxidized starch with carboxyl content,and the properties of oxidized starch were determined.Subsequently,potato oxidized starch was applied in Harbin sausage to investigate its effect on quality of sausage.The results showed that carbonyl content of oxidized starch prepared with H2O2 was higher than other oxidized starches.Compared with native starch,the precipitation and light transmittance of these oxidized starches were significantly increased.Viscosity of oxidized starch prepared with ClO2 up to there times compared with native starch,but viscosities of other starches were decreased.From the Scanning electron microscopy（SEM） results,after oxidized by three oxidants,the surface of potato oxidized starch was cruder and some crack were founded.At last,after potato oxidized starch added in Harbin sausage,results showed that the addition of potato oxidized starch improved significantly the hardness and chewiness,and there is no difference in elasticity and cohesion.