变性淀粉对乳化香肠质地剖面分析(TPA)的影响

Effects of the modified starch on the texture profile analysis (TPA) of emulsified sausage

研究变性淀粉对乳化香肠质构特性的影响。将变性淀粉代替天然淀粉添加到乳化香肠中,对制作的乳化香肠进行质地剖面分析(TPA),并比较不同添加量对其质构特性的影响。研究表明:7.5%的变性淀粉可明显提高乳化香肠的弹性和黏聚性,降低硬度和咀嚼性,三偏磷酸钠交联丁二酸酐酯化淀粉对乳化香肠的质构特性有明显改善作用。

The effects of the modified starch on the texture profile analysis （TPA） of emulsified sausage were investigated. In replace natural starch addition to arrive at emulsified sausage with modified starch, sausage carries out the texture profile analysis （TPA） admeasurement, comparative different addition research on sausages TPA. Research results indicated： 7.5% modified starch may improve the emulsified sausage elasticity obviously and glue, reducing the hardness and mastication; Three sodium metaphosphate crosslinking butanedioic anhydride esterified starch have improving noticeably on texure properties of emulsified sausage.