食品科学2012，Vol.33Issue(17)：82-86,5.
辛烯基琥珀酸淀粉酯的特性分析及在鸡肉灌肠中的应用
Properties of Octenyl Succinic Anhydride Modified Starch and Its Application in Chicken Sausages
摘要
Abstract
Octenyl succinic anhydride （OSA） modified starches with different viscosities were prepared from early indica rice starch in aqueous slurry systems. The pasting property and freeze-thaw stability of the products were analyzed and their application in chicken sausages was evaluated. The results showed that acid hydrolysis of starch followed by OSA modification produced OSA modified starch, which had better freeze-thaw stability than its native counterpart. The texture of sausages with added OSA modified indica rice starch was improved in hardness, springiness and chewiness when compared to sausages with added modified tapioca starch （P 〈 0.05）. SEM observations revealed that sausages with the addition of tapioca modified starch had large pores in its structure and fluffy texture, while sausages with the addition of OSA modified indica rice starch was compact in texture. In summary, OSA modified starch can improve texture characteristics of meat products and consequently holds potential for applications in meat products.关键词
辛烯基琥珀酸/辛烯基琥珀酸淀粉酯/理化性质/鸡肉灌肠/质构Key words
octenyl succinate anhydride (OSA)/OSA modified starch/physico-chemical properties/chicken sausages/texture分类
轻工纺织引用本文复制引用
宋晓燕,董振江,李真,杨延超,裴亚琼..辛烯基琥珀酸淀粉酯的特性分析及在鸡肉灌肠中的应用[J].食品科学,2012,33(17):82-86,5.基金项目
中国博士后科学基金资助项目 （）
