Study on Gelatinization Effect of Waxy Corn Cross-Linked in Starch Canned Luncheon-Meat

Abstract

Abstract: This study compared the application effect of waxy corn cross-linked starch in midday-meal-meat can with that of normal corn cross-linked starch or of normal corn starch respectively in it.The result suggested that the product of adding 10% waxy corn cross-linked starch showed more advantages in colour and luster 、taste, structural state and storage stability than those of the control obviously.

Key words: Waxy corn cross-linked starch , Midday-meal-meat can , Ambiguous comment , Application

ZHANG Zhong, LIU Zheng, YANG Png. Study on Gelatinization Effect of Waxy Corn Cross-Linked in Starch Canned Luncheon-Meat[J]. FOOD SCIENCE, 2002, 23(5): 54-57.

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Study on Gelatinization Effect of Waxy Corn Cross-Linked in Starch Canned Luncheon-Meat

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