将原料马铃薯淀粉(native potato starch, NPS)和以体积分数为0.2%的氧化剂处理的马铃薯淀粉(potato starch treated with 0.2% oxidant, 0.2% OTPS)按照不同添加量添加至乳化肠中,考察其对乳化肠的保水保油性、质构特性、水分分布、颜色、微观结构及感官特性的影响。结果表明,乳化肠中添加0.2% OTPS相比于添加NPS具有更好的保水保油性、质构特性和水分分布;乳化肠中的结合水不受马铃薯淀粉类型及添加量的影响,而自由水则随淀粉添加量的增加向不易流动水转变,0.2% OTPS能更好地稳定乳化肠内部水分、保持良好的持水能力;0.2% OTPS添加量6%(质量分数)时乳化肠具有更好的感官评分。
Different amounts of native potato starch (NPS) and 0.2%(v/v) oxidant (0.2%OTPS) treated potato starch were added into the emulsion sausage. Their effects on water retention, oil retention, texture characteristics, water distribution, color, microstructure and sensory properties of emulsified sausage were investigated. The results showed that 0.2% OTPS had better water and oil retention, texture and water distribution than those of NPS. The bound water in the emulsion sausage was not affected by the type and amount of potato starch, while free water was gradually changed to immobilized water with starch added. With 0.2% OTPS, the internal moisture of the emulsion sausage was more stable and water holding capacity was stronger. The emulsified sausage had a better sensory score with 6% of 0.2% OTPS.
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