QUALITY FEATURES OF MEAT PRODUCTS WITH THE ADDITION OF MODIFIED STARCHES
Marek Cierach, Natalia Idaszewska, Jacek Niedzwiedz
Pages: 439-447
Published: 1 Jun 2014
Views: 3,385
Downloads: 1,516
Abstract: The aim of this research was to conduct comparative study of meat products with the addition of four different modified starches with a high degree of cross-linking. Finely-grind meat blocks were used as research material. It was demonstrated that the addition of starch resulted in a significant improvement in hydration properties of meat batters. Also cooking loss and purge during storage of the final product was reduced. These changes resulted in improvement of texture, juiciness and colour of meat products. Improvement of colour stability of these products suggests the occurrence of protective effect of starch on nitrosohemochrome.
Keywords: modified starches, meat products, texture, colour
Cite this article: Marek Cierach, Natalia Idaszewska, Jacek Niedzwiedz. QUALITY FEATURES OF MEAT PRODUCTS WITH THE ADDITION OF MODIFIED STARCHES. Journal of International Scientific Publications: Agriculture & Food 2, 439-447 (2014). https://www.scientific-publications.net/en/article/1000058/
Back to the contents of the volume
© 2025 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
