Study on the preparation of the modified starch for meat products by G4-amylase

The special modified starch prepared by the G4-amylase treating on the non-crystalline granular corn starch was used as additives in processing of meat products.The transparency,gelatinization,freeze-thaw stability and texture properties of the modified starch were determined.When processed sausage with the modified starch the tenderness,water retention and texture properties of the sausage were also determined.The results showed that the modified starch has lower gelatinization temperature,higher transparency,peak viscosity and freeze-thaw stability,compared with the chemical modification starch and the native corn starch.The modified starch also significantly inhibited retrogradation,improved the quality of the pork meat sausage,increased the yield and prolonged shelf-life period.