Effects of Different Kinds of Starch on the Quality of Pork Slices with Sizing

To study the influence of different kinds of starch on sizing sliced pork quality,the wheat starch,corn starch and potato starch were used for sizing processing for 24 h acid maturation sliced pork. No sizing sliced pork as a contrast,the determination of oil after cooking loss rate,quality and structure characteristics of sliced pork,colour and lustre,moisture content,protein contents,fat contents and the microstructure was observed. Meanwhile,fuzzy mathematics comprehensive evaluation method was used to analyze its sensory quality. The results showed that the cooking loss rate of the coated pork slices was significantly lower than that of the blank control group,and the cooking loss rate of the starch coated pork slices was the lowest,only 4.83%. In terms of texture characteristics and nutritional composition,there was a significant difference between the coated pork slices and the uncoated pork slices(P<0.05). The starch coated pork slices had the smallest hardness,the largest elasticity and the highest moisture content(67.91%). The microstructure showed that the muscle fiber structure was looser and the tenderness was the best,which was consistent with the results of texture. The fuzzy sensory comprehensive scores was 81.45 for potato starch coated pork slices. The comprehensive indexes showed that potato starch was more suitable for the preparation of pork slices.