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Food Science and Technology. 2011, (02) Core

Application of different starches in ham sausageChinese Full Text

ZHU Chan-chan1,2,DING Wen-ping1,2(1.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023; 2.Engineer Research for Glutinous Rice Products of Henan Province,Huangchuan 465150)

Abstract: This paper studied quality characteristic of three kinds of ham sausage,into which glutinous rice starch,corn starch,potato starch was added respectively,and compared differences among the three productions in the fields of tenderness,water retention,sensory,texture characteristics.The results showed that: under the same condition,the production with glutinous rice starch was better than others on tenderness and water retention;comprehensive analysis of the senses and texture characteristics to assess the hardness,gumminess,chewiness and resilience,and indicated that ham sausage added glutinous rice was better.
Keywords：

starch; ham sausage; quality characteristic; texture characteristics;

  • DOI：

    10.13684/j.cnki.spkj.2011.02.037

  • Series：

  • Subject：

  • Classification Code：

    TS251.5

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