Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage

XU Jingxin; CHANG Jingyao; KONG Baohua; XIA Xiufang; LIU Qian

doi:10.13386/j.issn1002-0306.2021050205

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 23-30. > DOI: 10.13386/j.issn1002-0306.2021050205

XU Jingxin, CHANG Jingyao, KONG Baohua , et al. Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage[J]. Science and Technology of Food Industry, 2022, 43(9): 23−30. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050205.

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Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage

College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: May 24, 2021
Available Online: February 28, 2022

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Abstract

Abstract

In this paper, the degree of starch gelatinization (DSG) and its effect on product quality were studied under different processing conditions. The resluts showed that increasing the water addition increased the DSG and emulsion stability of starch-meat sausage (P<0.05) and decreased the cooking loss (P<0.05). The water distribution in starch-meat sausage supported these results. Meanwhile, the springiness, compactness, and L^* (Lightness) of starch-meat sausage increased (P<0.05) with the increase of water addition, and the hardness decreased (P<0.05). The breaking force, chewiness, and overall acceptability score were maximal when the addition of water was 54% (P<0.05). Hierarchical cluster analysis (HCA) asserted that the 54% water addition enhanced the quality characteristics of starch-meat sausage. Therefore, 54% water addition is the best water addition for starch-meat sausage processing.
- starch-meat sausages,
- water addition,
- quality characteristics,
- DSG

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References

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Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage