Study on the application of modified starch in smoked and cooked sausage

Smoked and Cooked Sausage,made by adding modified starch,features with low pH value,low moisture content activity. It decreased the sum and the E.coli group count so that it was beneficial to storage. Adding modified starch instead of natural starch to the sausage can significantly increase the output of product and total revenue;improve the the texture,elasticity,mouthfeel and smooth tender organization,freeze-thaw stabilization and set back. The shelf life extended 4 d～10 d longer than the ordinary sausages so that it's convenient to be transported and stored.