Effects of Corn Starch and Sucrose Fatty Acid Ester on Water-holding Capacity of Chilled Meat

doi:10.7506/spkx1002-6300-200923027

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 127-130.doi: 10.7506/spkx1002-6300-200923027

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Effects of Corn Starch and Sucrose Fatty Acid Ester on Water-holding Capacity of Chilled Meat

LIU Yan-xia，SUN Ling-xia，ZHAO Gai-ming*，LI Miao-yun，ZHU Chao-zhi，LI Qi

College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China

Received:2009-08-28 Online:2009-12-01 Published:2010-12-29
Contact: ZHAO Gai-ming E-mail:gmzhao@126.com

Abstract

Abstract:

Corn starch solution with various concentrations was prepared and chilled meat was soaked in corn starch solution for different time. The water-holding capacity of fresh meat was determined to investigate the optimal concentration and soaking time. Results indicated that the optimal concentration of corn starch solution and soaking time for best water-holding capacity was 0.8 g/100ml and 60 seconds. In addition, response surface experiments revealed that optimal formula for water-holding capacity was 0.43 g/100ml corn starch and 0.80 g/100ml sucrose fatty acid ester with 270 seconds of soaking.

Key words: water-holding capacity, corn starch, response surface method, drip loss

CLC Number:

TS202.3

LIU Yan-xia，SUN Ling-xia，ZHAO Gai-ming*，LI Miao-yun，ZHU Chao-zhi，LI Qi. Effects of Corn Starch and Sucrose Fatty Acid Ester on Water-holding Capacity of Chilled Meat[J]. FOOD SCIENCE, 2009, 30(23 ): 127-130 https://doi.org/10.7506/spkx1002-6300-200923027

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Effects of Corn Starch and Sucrose Fatty Acid Ester on Water-holding Capacity of Chilled Meat

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