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

Abstract

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

CLC Number:

TS236.9

References

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