Research On The Effect Of Cassava Acetate Starch In The Sausage

Due to the influence on sensory and textural properties, the strength of thewater-holding capacity (WHC) of sausages is very important. The addition of modifiedstarches (i.e. acetate starch) could increase water-holding capacity. But the mechanismof modified starches on the water-holding capacity in sausage is still unknown. Thepurpose of the present study was to explore the effect of acetate cassava starch on thewater-holding capacity of pork sausage by means of low field nuclear magneticresonance (LF-NMR), magnetic resonance imaging (MRI), differential scanningcalorimeter (DSC) and scanning electron microscope (SEM).Some physicochemical properties of acetate starch were studied in this study, andsix kinds of sausages were made. The samples were sausages with differentconcentrations (0%,1%,3%,5%,7%and10%), which were studied by the WHC ofmeat paste, meat paste stability, cooking loss and WHC of the sausage.The textural characteristics, color measurement and sensory evaluation of sausageswere determined. The sausage with5%acetate starch was contributed to increase thetextural characteristics and sensory properties. On the aspect of color, the lightnessgradually decreased and the redness gradually increased (except for the sausage withoutacetate starch), with the content of acetate starch increasing.The result obtained from DSC showed that the WHC of sausage first increased andthen decreased with the content of acetate starch increasing in sausage. The sausagewith5%acetate starch had the best WHC.The result of T2relaxation time showed that T2relative area stood for the size ofthe water content. The WHC of sausages could not gradually increase with theconcentration of acetate starch increasing. However, when the content of the sausageexceed5%, the WHC of sausage could decrease. The value of T22increased, themobility of water molecule increased. It indicated the amount of acetate starch increasedin the sausages, water molecule became more active and be out of control.The picture of MRI took proton weighted images. According to the difference ofsignal strength on sample surface, image was formed by pixel from the computer. Thedensity of proton stood for the number of hydrogen proton. The more hydrogen protonwas, the more water content was. In image, water content gradually increased, as thecolor was close to red or light. The result of MRI displayed the significant effect of acetate starch on the content of water. With the content of acetate starch increasing, theWHC property of the sausages first increased and then decreased. The sausage with5%acetate starch had the excellent WHC.The result obtained from SEM showed the sausage had appropriate structure andpore size to hold water. A three-dimensional network in sausage was formed bygelatinization which is the cross-linking of randomly dispersed polymer chains.Furthermore, the exposing hydroxyl groups can combine with water to form hydrogenbond after gelatinization, which could maintain the ordered structure and increase thewater-holding capacity. So the sausage with5%acetate starch had the best WHC.