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Study on properties of modified starch red sausage

Cui Hui-lin

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Abstract

Modified starch added to red sausage instead of natural starch increased the flexibility and cohesion obviously,and reduced hardness and chewing.The red sausage texture characteristics were improved significantly.

About this research paper

What this paper is about

Modified starch added to red sausage instead of natural starch increased the flexibility and cohesion obviously,and reduced hardness and chewing.The red sausage texture characteristics were improved significantly.

Why it matters

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Available abstract

Modified starch added to red sausage instead of natural starch increased the flexibility and cohesion obviously,and reduced hardness and chewing.The red sausage texture characteristics were improved significantly.

Key concepts: Food science, Starch, Modified starch, Chemistry, Business

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