Influence of thermal treatment on structure of starch used in meat industry | Влияние термообработки на структуру крахмала, используемого в мясной промышленности
2009
Pchelkina, V.A. | Burlakova, S.S. | Khvylya, S.I, The V.M. Gorbatov All-Russia Research and Development Inst. of Meat Industry, Moscow (Russian Federation)
The research is aimed at studying the microstructure of different type of native starches in simulating technological processes of producing meat foods. Studied were granules of starch produced from potato, peas, rice, tapioca, maize, as well as modified potato starch. The viscosity in the process of gelatinization depends on the origin of starch. As is found the process of swelling of starch granules starts at t 20 degrees C. The intensive swelling is observed for all kinds of starches expect for maize starch at 60 degrees C. When reaching 80 degrees C the formation of homogenous matrix of gel in all starches, except for maize starch. For production of cooled sausages it is recommended to use potato starches that easily swell at low temperatures of gelatinization as well as rice starches as the most resistant to mechanical exposure of chopping. The histological method of studying meat products allows to quickly determine the kind and quality of starch preparations in production conditions, the presence of impurities of different kinds of starch, as well as to find using them in meat products.
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