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.
ZHOU Feng-chao
,
LI Yu-ru
,
ZHAO Jun-mei
,
JIANG Hao-yan
,
ZHANG Peng
. The influence of oxidized potato starch on the quality of emulsified sausages[J]. Food and Fermentation Industries, 2018
, 44(9)
: 170
-176
.
DOI: 10.13995/j.cnki.11-1802/ts.016258
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