Effect of Different Types of Starches on the Quality of Low-temperature Emulsified Sausage

An investigation into the effects of native and modified starches on quality characteristics of low-temperature emulsified sausage prepared by mainly from chicken and pork based on individual chopping of lean and fat meat was carried out with the aim of finding a new approach to improving the water-binding capacity,oil-binding capacity and edible quality of low-temperature emulsified sausage.The results showed that of 7 studied types of starches,individual additions of native corn starch and tapioca starch provided low-temperature emulsified sausage with the worst water-binding capacity and oil-binding capacity.The best water-binding capacity and oil-binding capacity were observed in low-temperature emulsified sausage with the addition of cross-linked esterified corn starch and cross-linked tapioca starch.Cross-linked tapioca starch indicated the best improvement on the texture of low-temperature emulsified sausage,followed by cross-linked esterified corn starch,potato starch acetate,tapioca starch acetate,native tapioca starch,native corn starch and compound modified starch.In addition,low-temperature emulsified sausage with the addition of cross-linked tapioca starch scored highest in sensory evaluation.