Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 50 - 57

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032749

Effect of three starches and their modified starches on gel quality of minced beef

  • QIN Fei ,
  • QIANG Yamei ,
  • WANG Linlin ,
  • LENG Pingwei ,
  • LU Huiqin ,
  • MEI Yiwen
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  • (College of Food science and Technology, Southwest Minzu University, Chengdu 610041, China)

Received date: 2022-06-24

  Revised date: 2022-07-25

  Online published: 2023-10-25

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Abstract

To investigate the effect of different starch types on the gel quality of minced beef and to determine the best starch type to improve the gel quality of minced beef, this study investigated the effect of three primary starches (corn starch, tapioca starch, and potato starch) and their modified starches (corn modified starch, tapioca modified starch, and potato modified starch) on the gel quality of minced beef at 6 g/100 g addition. Results showed that all three raw starches could improve the pH value of minced beef gels (P<0.05), among which the potato starch group had similar textural characteristics to the blank control group, and corn starch and tapioca starch had no significant improvement on the quality of minced beef gels. The addition of all three modified starches reduced the cooking loss (CL), non-pressure-out water (NW), water holding capacity (WHC), and freeze-thaw loss of ground beef gels, and all three modified starches resulted in better tissue structure and sensory quality of minced beef gels. Meanwhile, corn-modified starch could most significantly reduce CL and freeze-thaw loss of minced beef gels (P<0.05), with CL and freeze-thaw loss of 5.04% and 3.44%. Potato-modified starch had the best effect on improving the holding quality of minced beef gels, with 76.62% of moisture content, 92.61% of NW, 92% of WHC, and 7.25% of emulsion stability, and the sensory quality was also better. It can be seen that the effect of modified starch on the gel quality of minced beef is better than that of the original starch, and potato-modified starch can effectively improve the gel quality of minced beef.

Key words： original starch; modified starch; minced beef; gel quality

Cite this article

QIN Fei , QIANG Yamei , WANG Linlin , LENG Pingwei , LU Huiqin , MEI Yiwen . Effect of three starches and their modified starches on gel quality of minced beef[J]. Food and Fermentation Industries, 2023 , 49(18) : 50 -57 . DOI: 10.13995/j.cnki.11-1802/ts.032749

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