Skrede G
Norwegian Food Research Institute, Oslovn. 1, N-1430 Aas, Norway.
Meat Sci. 1989;25(1):21-36. doi: 10.1016/0309-1740(89)90063-6.
Technological and sensory properties of meat sausages formulated with 4·0% of either potato flour, modified (acetylated distarch phosphate) potato starch, wheat, corn or tapioca starch were compared. Sausages were analyzed after cooking at temperatures between 65 and 85°C followed by storage at 5°C and -25°C. Characteristics evaluated were weight loss during cooking and storage, instrumentally and sensory assessed firmness, taste and smell of sausages. The results revealed differences in the suitability of starches for use in meat sausages. Part of the differences could be ascribed to differences in gelatination properties of the starches. With the criteria used for evaluating quality, potato flour was rated as the best suited starch followed by wheat starch while tapioca was rated as the least suited. Corn starch required cooking temperatures above 75°C and showed relatively low freeze/thaw stability. The modified potato starch stored well both above and below the freezing point.
比较了用4.0%的马铃薯粉、变性（乙酰化二淀粉磷酸酯）马铃薯淀粉、小麦、玉米或木薯淀粉制成的肉香肠的技术和感官特性。香肠在65至85°C的温度下烹饪后，分别在5°C和-25°C下储存，然后进行分析。评估的特性包括烹饪和储存过程中的重量损失、仪器测定和感官评估的硬度、香肠的味道和气味。结果显示了不同淀粉在肉香肠中使用的适用性差异。部分差异可归因于淀粉凝胶化特性的不同。根据用于评估质量的标准，马铃薯粉被评为最适合的淀粉，其次是小麦淀粉，而木薯淀粉被评为最不适合的。玉米淀粉需要75°C以上的烹饪温度，并且冻融稳定性相对较低。变性马铃薯淀粉在冰点以上和以下都储存良好。
