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Issue 4 (1) 2005 pp. 111-121

Wioleta Dzieszuk, Ewa Dworecka, Tadeusz Szmańko

THE EFFECT OF ADDED MODIFIED STARCH ON QUALITY OF COMMINUTED SCALDED SAUSAGES

Abstract The aim of the study was to investigate the effect of modified starch on quality of comminuted scalded sausages. Increased levels of modified starch led to decrease drip loss and smokehouse shrinkage. The highest value of water holding capacity (63.14%) was observed in sausages containing 6% addition of starch. The addition of the starch increased the lightness and the yellowness of the experimental sausages, but did not significantly alter their redness. Increasing the starch level from 2% to 6% significantly grew up rheological features of final products. The sausages produced with starch additon at the level of 4% had the best organoleptic quality. It is not recommended to use starch at levels higher than 4% because of its harmful effect on hardness and guminess of sausages.
Keywords: comminuted scalded sausages, modified starch, water holding capacity, colour, texture, sensory quality
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/11_1_2005.pdf

For citation:

MLA Dzieszuk, Wioleta, et al. "THE EFFECT OF ADDED MODIFIED STARCH ON QUALITY OF COMMINUTED SCALDED SAUSAGES." Acta Sci.Pol. Technol. Aliment. 4.1 (2005): 111-121.
APA Dzieszuk W.,Dworecka E.,Szmańko T. (2005). THE EFFECT OF ADDED MODIFIED STARCH ON QUALITY OF COMMINUTED SCALDED SAUSAGES. Acta Sci.Pol. Technol. Aliment. 4 (1), 111-121
ISO 690 DZIESZUK, Wioleta, DWORECKA, Ewa, SZMAńKO, Tadeusz. THE EFFECT OF ADDED MODIFIED STARCH ON QUALITY OF COMMINUTED SCALDED SAUSAGES. Acta Sci.Pol. Technol. Aliment., 2005, 4.1: 111-121.