FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (6): 104-107.

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Effects of Basic Characteristics and Paste Viscosity of Starch Phosphate Ester

 ZHAO  Quan, ZHANG  Gen-Sheng, MAO  Di-Rui   

  1. 1.College of Life Sciences and Chemistry, Harbin University, Harbin 150086 China; 2.School of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 3.Department of Food Science and Circumstance, Beihua University, Jilin 132021, China
  • Online:2007-06-15 Published:2011-12-31

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Abstract: Starch phosphate ester as a felted additive is often used in meat products with the characteristics of freeze-thawing stability, contradicting retrogradation, expanding capability and becoming diaphaneity. It is important to improve the structure of meat products. During assaying the light beam permeability, freeze-thawing stability expanding degree, diaphaneity contradicting-retrogradation and paste viscosity, the effects of meat products accessorial constituents such as: fat, salt, glucose, soya separate protein etc. on starch phosphate ester paste viscosity were studied to present the theoretic base for starch phosphate ester application for processing the meat products.

Key words: meat products accessorial component, starch phosphate ester, basic characteristic, paste viscosity