Application of High Temperature Modified Potato Starch in Sausage Products

[Objective] To study the changes in the physiochemical properties of potato starch treated by high temperature,and its impact on the hardness,elasticity and chewing of sausage products.[Method] The potato starch was determined by RVA viscosity determinator and TMS-Pro texture analyzer.[Result] Apart from the fried potato starch,the viscosity stability of boiled and barked potato starch all enhanced,their paste stability was better then raw starch.[Conclusion] Adding modified potato starch instead of natural starch into sausage could improve the elasticity and adhesiveness of sausage,reduce the hardness and chewiness,and significantly improve the texture properties of sausage.