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Influence of starch addition quantity on quality of western-style sausage

Fan Xiu-hua

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Abstract

Single factor experiment of four-level(2%,4%,6%,and 8%)design was used to investigate the effect of different levels of starch addition on western-style sausage.Sensory evaluation and preservation experiment were carried out.The results indicate that the starch addition of 4% is the best,which significantly influences the sensory quality and the quality of the western-style sausage.When cooked at 80℃ for 40 minutes and stored at 0～4℃,the sausage could be stored more than 8 days.

About this research paper

What this paper is about

Single factor experiment of four-level(2%,4%,6%,and 8%)design was used to investigate the effect of different levels of starch addition on western-style sausage.Sensory evaluation and preservation experiment were carried out.The results indicate that the starch addition of 4% is the best,which significantly influences the sensory quality and the quality of the western-style sausage.When cooked at 80℃ for 40 minutes and stored at 0～4℃,the sausage could be stored more than 8 days.

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Available abstract

Single factor experiment of four-level(2%,4%,6%,and 8%)design was used to investigate the effect of different levels of starch addition on western-style sausage.Sensory evaluation and preservation experiment were carried out.The results indicate that the starch addition of 4% is the best,which significantly influences the sensory quality and the quality of the western-style sausage.When cooked at 80℃ for 40 minutes and stored at 0～4℃,the sausage could be stored more than 8 days.

Key concepts: Food science, Starch, Sensory analysis, Quality (philosophy), Sensory system, Modified starch, Chemistry, Psychology

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