Properties of three oxidized potato starch and its effect on qualities of Harbin sausage

Chlorine peroxide,Sodium Hypochlorite and hydrogen peroxide were chosen as oxidant to prepare potato oxidized starch with carboxyl content,and the properties of oxidized starch were determined.Subsequently,potato oxidized starch was applied in Harbin sausage to investigate its effect on quality of sausage.The results showed that carbonyl content of oxidized starch prepared with H2O2 was higher than other oxidized starches.Compared with native starch,the precipitation and light transmittance of these oxidized starches were significantly increased.Viscosity of oxidized starch prepared with ClO2 up to there times compared with native starch,but viscosities of other starches were decreased.From the Scanning electron microscopy(SEM) results,after oxidized by three oxidants,the surface of potato oxidized starch was cruder and some crack were founded.At last,after potato oxidized starch added in Harbin sausage,results showed that the addition of potato oxidized starch improved significantly the hardness and chewiness,and there is no difference in elasticity and cohesion.