辛烯基琥珀酸淀粉酯在鸡肉灌肠中的应用研究

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 82-86.

辛烯基琥珀酸淀粉酯在鸡肉灌肠中的应用研究

宋晓燕，董振江，李真，杨延超，裴亚琼

河南农业大学食品科学技术学院

收稿日期:2012-04-09 修回日期:2012-07-23 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 宋晓燕 E-mail:songxiaoyan2737@163.com
基金资助:
中国博士后科学基金

Properties of Octenyl Succinic Anhydride Modified Starch and Its Application in Chicken Sausages

Received:2012-04-09 Revised:2012-07-23 Online:2012-09-15 Published:2012-11-09

摘要/Abstract

摘要： 以早籼米淀粉为原料，采用水相体系制备不同黏度的辛烯基琥珀酸淀粉酯，并对其糊化特性、冻融稳定性及在鸡肉灌肠中的应用进行研究。结果表明：淀粉经酸解和辛烯基琥珀酸酐改性后，可以得到不同黏度的辛烯基琥珀酸淀粉酯，具有良好的冻融稳定性。在鸡肉灌肠中应用时，加入早籼米辛烯基琥珀酸淀粉酯的鸡肉灌肠与加入木薯变性淀粉的鸡肉灌肠相比较，其硬度、弹性和咀嚼性都有不同程度的提高(P＜0.05)。扫描电子显微镜分析显示，添加木薯变性淀粉的样品，内部结构比较蓬松，而添加早籼米OSA-H6的样品，其内部组织则相对紧实细腻。该研究表明，辛烯基琥珀酸酐改性淀粉(烯基琥珀酸淀粉酸)可以改善肉制品的质构特性，在肉制品中具有潜在的应用价值。

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

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.

Key words: octenyl succinate anhydride (OSA), OSA modified starch, physico-chemical properties, chicken sausages, texture

中图分类号:

TS236.9

宋晓燕，董振江，李真，杨延超，裴亚琼. 辛烯基琥珀酸淀粉酯在鸡肉灌肠中的应用研究[J]. 食品科学, 2012, 33(17): 82-86.

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