QUALITY FEATURES OF MEAT PRODUCTS WITH THE ADDITION OF MODIFIED STARCHES
Published: 1 Jun 2014
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
Download full text
Back to the contents of the volume
© 2017 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, 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.