Effects Of Starches On Quality Characteristics Of Smoked And Cooked Sausages

With the development of economy and the improvement of people’s living standards and the perfection of cold-chain transport facilities in China, low temperature meat products is the main trend of future development of meat products, and smoked and cooked sausage as a product of low temperature meat products, has the very broad development prospects. Starch as the main smoked and cooked sausage add supplementary materials can produce very big effect to the character of the smoked and cooked sausage, starch research in smoked and cooked sausage still exist many problems, not enough research on the system, the results of the study is not consistent. Taking smoked and cooked sausage as the research object, by adding different kinds of starch and modified starch through different ways, system research of smoked and cooked starch quality of the sausage include production rate, water retention, keep oil rate, the influence law of TPA, sensory quality and structure, building a database in the effect of starch on smoked and cooked sausage quality, influence to the quality of starch to smoked and cooked sausage provide data support. The specific research results are as follows:For modification, the quality of smoked and cooked sausages had been improved with tapioca starch. With the addition of 6% starch, water holding capacity(p<0.05)could be proved while it showed fat holding capacity significantly in 10% hydroxypropylated tapioca starch. The water holding and the fat holding capacity were the best with the addition amount of hydroxypropylated tapioca starch was 6% and 10%. The hydroxypropyl distarch phosphate tapioca starch could improve yield performance and water holding capacity(p<0.05). With the addition amount of acetylated distarch phosphate tapioca starch increasing, they were dropping before rising.It had no significant influence on the fat holding capacity(p>0.05). With the addition of 4% and 10% starch, water holding capacity can reach more than 90%, while hydroxypropyl distarch phosphate tapioca starch added 6%. Seven kinds of starch are able to significantly improve sausages hardness and brittleness(p <0.05). Brittleness is not detected when tapioca starch at 6% addition level, and cohesiveness and chewiness have signification. With the addition amount of hydroxypropylated tapioca starch increasing, they were rising to 4% before dropping. The sausages would have inertial adhesion in hydroxypropyl distarch phosphate tapioca starch while have a significant improvement in acetylated distarch phosphate tapioca starch(8% to 10% added). The added amount of the product was not significant effect on brittleness, and it would have a minimum hardness product when 8% hydroxypropyl starch addition. The sausages would have the maximum hardness and brittleness when 6% starch addition. Between the texture measurements and sensory quality scores of smoked and cooked sausages were correlated with tapioca starch significantly(p <0.01).Acetylated distarch phosphate potato starch was better than the original starch in yield performance, water holding capacity and the fat holding capacity. When tapioca starch acetate adding amount was 4% yield performance, water holding capacity and the fat holding capacity is relatively low, and the effect of each index is not consistent. Potato starch had no significant effect on adhesiveness and springiness of smoked and cooked sausage(p>0.05). When acetylated distarch phosphate potato starch and potato starch acetate adding amount was 8% and 10%,the hardness was improved. There was no significant effect on the elastic(p>0.05). The sensory quality of potato starch at concentration of 8% and 10% of the sensory hardness and brittleness was significant(p<0.05). The score of acetylated distarch phosphate potato starch on hardness, brittleness and adhesiveness was improved.Corn starch had no obvious effect on yield performance of smoked and cooked sausages. When the corn starch addition was 6%, water holding capacity of the product was the lowest. Adding corn starch will make its decline for the fat holding capacity. acetylated distarch phosphate corn starch in addition amount of 2% and 4%, the product of yield performance, water holding capacity and the fat holding capacity declined obviously. Acetylated distarch phosphate corn starch had influence on hardness increase gradually with the increase of starch addition. It could increase hardness when starch addition was 8% and 10%, but the products of springiness was failed to check out.