The Determination Of Starch In Meat Floss And The Effect Of Different Processing Techniques On Its Characteristics And Content Determination

Meat floss products are loved by the masses because of its characteristics of unique taste,rich nutrition,easy to carry,easy to digest,etc.In order to improve the organization state and yield of shredded meat products as well as reduce the cost,starch used as a food additive is added to it.In recent years,some enterprises in China have used starch improperly in pursuit of economic benefits.However,in the detection of meat floss products,those results which are higher than the actual ones often appear with different national standard methods for the same samples.Therefore,the detection technology of starch has become a difficult and hot spot in the field of meat industry,especially in meat floss industry.To achieve the accuracy of the determination of starch content in meat floss,this paper aimed to find the optimal condition of starch extraction technology through Box-Behnken response surface analysis and establish the high performance liquid chromatography(HPLC)method with the assist of ultrasonic auxiliary and enzyme.In addition,this research studied the processing technology of meat floss that impacts on the morphology and structure of starch as well as the determination of starch content from molecular level,then the mechanism was explained by different analytical methods.Main research contents include the following:1.Response surface methodology was used to optimize the ultrasound-microwave assisted extraction of starch-containing meat floss based on single factor experiments by testing the glucose levels in hydrolysate.The results indicated that the optimum conditions for starch extraction were as follows:liquefaction process:?-amylase dosage,1000?L;ultrasonic time,20 min;hydrolysis temperature,95?;hydrolysis time,65 min;saccharification process:enzyme dosage,100?L;hydrolysis temperature,65?;hydrolysis time,65 min.Under these conditions,the content of glucose was 52.92?g/mL,which was well matched with the value predicted by the developed model.The method of ultrasonic-assisted enzymatic hydrolysis of starch from meat floss could be developed as a potential method for detection of starch in the meat floss industry.2.A high performance liquid chromatography(HPLC)for the content determination of starch in meat products was developed based on the amount of glucose in the hydrolysate.The sample was separated on an C18 column(4.6 mm×250 mm,5?m),using acetonitrile-20mmol/L ammonium acetate(22?78,V/V)as mobile phase at flow rate of 1.0 mL/min,and determined by a ultraviolet detector at the wavelength of 245 nm.The calibration curve was linear in the range of 5-100mg/L with the correlation coefficient(R~2)of 0.999.3.Detection similar samples of meat floss in three approaches,the results showed that this new method is sensitive,accurate and precise for the determination of starch in meat products compared with the pretreatment conditions,experimental results,accuracy of national standards.4.Two national standard methods were used to detect the starch content in the meat floss products of different processing technologies and explore the influence of different processing techniques on the determination of starch content.The experiment showed that the results of starch content was influenced by the cooking temperature and sucrose----the higher temperature and the more sucrose added,the more difference between two methods.5.The starch was analyzed by differential scanning heat meter(DSC),scanning electron microscope(SEM),X-ray diffraction(XRD)to determine the morphology,crystalline structure in different processing meat floss.The results showed that the morphology and crystalline structure gradually damaged as the temperature increased;the enthalpy value after processing was less than that of the original starch;the intensity and position of the pea starch were changed after processing;the proportion of amylose was reduced after processing.6.Results showed that the differences which were analyzed by two national standard methods may be caused by the damage of granule morphology and crystallization structure in processing;the reduction of enthalpy value;the formation of starch-lipid complex;the production of impurities in meat products and the defects of experimental method.