Effect of Pregelatinized Temperature on the Quality of Starch-Meat Sausage and Mechanism Research

The pre-gelatinization of mungbeanstarch is a key processing procedure that distinguishes the starch-meat sausage from other smoked sausages. Therefore, the temperature of the pregelatinized starch is very important to the quality of the product. In this study, mung bean starch was pre-gelatinized with hot water at 75, 85 and 95 ℃ to prepare starch-meat sausages. The effect of different pre-gelatinization temperature on product quality and degree ofstarch gelatinization (DSG) was discussed. The results showed that with the increase of the pregelatinized starch temperature, the DSG and emulsion stability of starch-meat sausages increased significantly (P<0.05), the cooking loss was significantly reduced (P<0.05), and a lot of free water changed to immobile water. At the same time, with the increase of the pre-gelatinization temperature, the hardness, resilience, springiness, breaking force, chewiness, tightness and lightness value (L^*) of the starch-meat sausages increased significantly (P<0.05), which promoted the formation of final product quality. The overall acceptability score reached the highest at 95 ℃ for pregelatinized starch (P<0.05). In addition, the results of the hierarchical cluster analysis (HCA) showed that the pre-gelatinization temperature of 95 ℃ had an up-regulated effect on the quality characteristics of starch-meat sausages. Insummary, 95 ℃ was the best pregelatinized starch temperature to improve the quality of starch-meat sausages.