Starch is the main source of carbohydrates in the human diet, an important component of cereal foods and the main raw material in food production and processing. Starch has played an important role in the processing and production of meat products for many years. In the processing of meat products, natural starch has been used as a thickener to improve the water retention and tissue structure of meat products; as an excipient and filler to improve the appearance and yield of the product. This effect occurs due to the gelatinization of starch during heating. In the starch family, there are many types of natural starch. However, in the processing of some products, natural starch cannot meet certain process requirements. Therefore, people use the denaturation principle of starch to improve the basic properties of its molecules and make new excipients according to the special requirements of processed foods. It can meet the technological requirements of certain food processing, overcome the shortcomings of natural starch, and achieve ideal expected results. And because modified starch is resistant to strong processing (high temperature, low pH value) and has good water absorption, adhesion, gelling and water-holding properties, it has great potential in meat product processing. An important property that modified starch should have when used in meat products is that it must have good durability and water absorption. The water-holding capacity of meat mainly lies in the role of protein. Since the partially bound starch gradually takes away the water that is not tightly bound in the denatured protein network structure, this part of the water is fixed by the starch granules, so the water holding capacity becomes better. At the same time, the starch becomes soft and elastic due to gelatinization, promoting the bonding between meat pieces and filling the holes. Cross-linked esterified starch is a double modified starch. Due to the esterification effect, it has higher stability and better transparency than original starch, and the retrogradation aging tendency and syneresis phenomenon are reduced. It is especially suitable for high-end meat products and low-temperature meat products, and can fully meet the special requirements of these products for production, transportation, storage and supermarket retail systems. Due to cross-linking and modification, the branch chains of starch are connected by chemical bonds, which is much more stable than hydrogen bonds. It has high stability against low pH value, mechanical treatment, and long-term high-temperature heating. The cooked silk paste is more stable than hydrogen bonds. The original starch is shorter and has a more delicate taste, which can effectively improve product quality and extend shelf life.
Corn starch: The gelatinization temperature of denatured corn starch is higher than the protein denaturation temperature. Therefore, it still has good fluidity in the early stage of heating, which is conducive to heat conduction, shortens the heating time, and reduces nutrient loss, thereby improving the quality and flavor of the product. Because modified corn starch introduces specific chemical genes, the starch molecules after gelatinization are more stretched. It is easier to absorb water, making the meat products uniform and fine in texture, tight in structure, elastic, smooth in cut, tender and palatable, and has strong water retention during long-term storage and low-temperature refrigeration. This kind of modified starch is a type of compound modified starch. Its stabilization treatment can make it more stable than original starch, improve transparency, reduce retrogradation and aging tendency and syneresis. It is especially suitable for high-end meat products and low-temperature meat products, which can fully meet these requirements. The product has special requirements for production, transportation, storage, and supermarket retail systems. The cross-linking denaturation of starch makes the branch chains connected by chemical chains, which is much more stable than hydrogen bonding. It has high stability against low pH value, mechanical treatment and long-term high-temperature heating, and can effectively improve the product quality. quality and extended shelf life. Due to the above excellent properties, modified corn starch can be widely used in meat products such as ham sausage, meat sauce, luncheon meat, etc. As the degree of denaturation changes, the length, transparency, and degree of gelation will also change. It can be adjusted according to the specific needs of the product to achieve the best application effect. In addition, the price advantage of corn starch is also the reason why it is most widely used.
Cassava starch: In addition to its industrial use, cassava modified starch is similar to corn modified starch in meat products and has equivalent effects, but its price is more expensive than corn modified starch. Therefore, corn starch and corn cross-linked esterified modified starch Occupies most of the market share. However, cassava starch is still widely used in some areas.
Potato starch: Today, starch has been widely used in intestinal meat products, especially corn starch and cross-linked esterified modified starch occupy most of the market share. Compared with corn starch and corn cross-linked esterified modified starch, cross-linked esterified potato modified starch paste has higher viscosity and stronger water holding capacity. When used in enema, the efficiency is greatly improved, and it will not regenerate after long-term storage. , does not discolor, and does not taste hard; at the same time, the starch also has better emulsification, which can make the surface of the enema smooth and feel good; the internal tissue is uniform and delicate, the structure is tight, elastic, the cut surface is smooth, and it is fresh and delicious. Because of its excellent application characteristics, it will become a more ideal auxiliary material for processing sausage products, especially high-end sausage products. However, the price of modified potato starch is more expensive than that of corn and cassava, and is still rising, so it is still not as widely used as the cheapest corn starch.
Sensory evaluation of native corn starch, cross-linked esterified corn modified starch and cross-linked esterified potato modified starch when used in enema.