Abstract: Traditional sausage samples containing maize resistant starch (RS) or normal corn starch with different proportions were investigated by low field nuclear magnetic resonance (NMR) technique, texture parameters and sensory evaluation to explore the effect of resistant starch on the quality of sausage products. A very high or low substitution rate of RS could result in the reduction of bound water in sausage samples, while the amount of free water would increase with the increasing RS substitution rate. Sausage products containing a fixed amount of RS starch with a substitution rate ranging from 40% to 60% exhibited lower hardness, and better chewness and flexibility. These results demonstrated that water content and status were the major affecting factors of sausage texture properties.

Key words: resistant starch, sausage, nuclear magnetic resonance