Hachmeister K A, Herald T J
Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506-0201, USA.
Poult Sci. 1998 Apr;77(4):632-8. doi: 10.1093/ps/77.4.632.
Currently, modified potato and tapioca starches are used as functional additives in formulating reduced- and low-fat frankfurters. However, cornstarches may serve as alternative sources for comminuted meat systems. Meat batters formulated with ground turkey, 2% sodium chloride, 25% distilled-deionized water (ice), and 4% starch, including acid-thinned dent corn (ATDC), cross-linked waxy maize (XLWM), cross-linked dent corn (XLDC), modified potato (MP), acid-thinned dent corn with xanthan gum (ATDCG), or modified tapioca (MT) were compared. Thermal and structural properties of the batters were evaluated using differential scanning calorimetry (DSC) and dynamic rheological testing. Cooking loss, reheating loss, and texture profile analysis (TPA) were determined for cooked turkey batters. The DSC peak temperatures ranged from 57.5 to 74.9 C, which correlated positively to onset temperatures of the storage moduli (G') for XLWM starch. Incorporation of XLWM, XLDC, MT, or MP starch into turkey batters resulted in significant reductions in cooking and reheating losses. The TPA results showed that 9.42, 8.57, and 8.48 kg of force were required for 75% compression of cooked batter segments containing MP, XLDC, and XLWM starches, respectively. Segments prepared with ATDCG starch were the least firm and most springy of all starch-containing segments.
目前，改性马铃薯淀粉和木薯淀粉被用作功能性添加剂，用于配制低脂和超低脂法兰克福香肠。然而，玉米淀粉可能是碎肉体系的替代来源。对用火鸡肉末、2%氯化钠、25%蒸馏去离子水（冰）和4%淀粉配制的肉糊进行了比较，其中淀粉包括酸处理马齿玉米（ATDC）、交联糯玉米（XLWM）、交联马齿玉米（XLDC）、改性马铃薯淀粉（MP）、添加黄原胶的酸处理马齿玉米（ATDCG）或改性木薯淀粉（MT）。使用差示扫描量热法（DSC）和动态流变测试对肉糊的热性能和结构性能进行了评估。测定了熟火鸡肉糊的蒸煮损失、再加热损失和质地剖面分析（TPA）。DSC峰值温度范围为57.5至74.9℃，与XLWM淀粉储能模量（G'）的起始温度呈正相关。在火鸡肉糊中加入XLWM、XLDC、MT或MP淀粉可显著降低蒸煮和再加热损失。TPA结果表明，分别对含有MP、XLDC和XLWM淀粉的熟肉糊段进行75%压缩时，所需的力分别为9.42、8.57和8.48kg。用ATDCG淀粉制备的肉糊段是所有含淀粉肉糊段中最不紧实且弹性最大的。
