Optimization Of The Measurement Of Degree Of Starch Gelatinization In Meat Products And Its Effect On The Products Quality Characteristics

Starch is often used as a thickener,excipient,emulsifier,and water-retaining agent in meat products processing.Starch promotes the product yield,the springiness and tenderness of the product and improves the compactness of the product slice.During starch gelatinization in the processing,the particles swell and rupture through absorbing water and interacting with meat protein,which improves the quality of the final product.However,the degree of starch gelatinization(DSG)is dependent on the ingredient composition and processing conditions and,which affects the quality of the product,including its digestive and nutritional properties.One challenge to deciphering the impact of DSG on product quality characteristics in the meat industry is the lack of an accurate,rapid,and simple method to evaluate DSG in meat products.Based on previous research,this paper performs a sequential optimization and application of the enzymatic method for the systematic,accurate,and complete evaluation of DSG in meat products under different processing conditions(taking starch-meat sausage as an example).The optimization of the DSG evaluation method in meat products includes the determination of total starch content and gelatinized starch content.The optimization of the detection parameters focuses on the"mechanical solubilization"step of the sample before enzymatic hydrolysis,which mainly includes sodium hydroxide(Na OH)concentration,stirring speed,and stirring duration.Starch-meat sausage is a traditional specialty meat product in North China.The high addition of starch results in unique quality characteristics,so it is particularly important to explore the changes in the DSG of starch-meat sausage under different processing conditions and how it affects the product's quality characteristics.The pregelatinization of starch is the key processing technology that distinguishes starch-meat sausage from other cooked sausages.Starch properties,thus the formation of the final product,are particularly associated with the pregelatinization.The changes and effects of DSG on product quality characteristics revealed in this study are expected to provide theoretical support for the standardized processing of meat products.The specific research results were as follows:(1)To accurately determine the total starch content in meat products,the sample was magnetically stirred in a 0.5 M Na OH solution at 400 rpm for 60 min.For gelatinized starch,the sample was stirred in an 80 m M Na OH solution at 400 rpm for 60 min.DSG was expressed as the percentage of gelatinized starch content relative to the total starch content.In addition,different starch types(corn starch,potato starch and mung bean starch)and fat contents in meat products(high-fat and low-fat)and other factors had no significant(P>0.05)impact on the accuracy of DSG determination in meat products.(2)Increasing the water addition increased the DSG and emulsion stability of starch-meat sausage(P<0.05)and decreased the cooking loss(P<0.05).The water distribution in starch-meat sausage supported these results.Meanwhile,the springiness,compactness,and L~*(Lightness)of starch-meat sausage increased(P<0.05)with the increase of water addition,and the hardness decreased(P<0.05).The breaking force,chewiness,and overall acceptability score were maximal when the addition of water was 54%(P<0.05).Hierarchical cluster analysis(HCA)asserted that the 54%water addition enhanced the quality characteristics of starch-meat sausage.(3)Increasing the pregelatinization temperature increased the DSG and emulsion stability of the starch-meat sausages(P<0.05)and reduced the cooking loss(P<0.05).These results were verified by the dynamic distribution of water in starch-meat sausage.The hardness,resilience,springiness,breaking force,chewiness,compactness,and L~*of starch-meat sausage also increased(P<0.05),promoting the formation of the final product quality.In addition,the overall acceptability score was highest at the pregelatinization temperature of 95?(P<0.05).HCA affirmed that the pregelatinization temperature of 95?enhanced the quality characteristics of starch-meat sausage.(4)The cooking time directly affected the quality characteristics and gelatinization characteristics of starch-meat sausage.Extending the cooking time of starch-meat sausage increased the DSG and water content(P<0.05),decreased the cooking loss,and increased the emulsion stability.Meanwhile,the dynamic water distribution demonstrated that the content of bound water and non-flowing water increased.Hardness,resilience,and chewiness of products also increased(P<0.05)with the increase in cooking time,and L~*,a~*(Redness),and the overall acceptability score were maximized at 30 min(P<0.05).HCA verified that the 30-min cooking time enhanced the quality characteristics of starch-meat sausage.(5)Flaxseed gum was shown to improve the quality of starch-meat sausage by affecting the gelatinization properties of starch.As the addition of flaxseed gum increased,the DSG,moisture content,L~*,a~*,springiness,resilience,chewiness,compactness,and breaking force of starch-meat sausage showed a trend of increasing first then decreasing,and all reached the maximum when the addition of flaxseed gum was 0.10%(P<0.05).Furthermore,when flaxseed gum was incorporated at 0.10%,the cooking loss of starch-meat sausage was the lowest,the emulsion stability was the best,and the overall acceptability score was the highest(P<0.05).HCA confirmed that the 0.10%addition of flaxseed gum enhanced the quality characteristics of starch-meat sausage.