USE OF AMILOPECTIN STARCH AS AN ALTERNATIVE TO PHOSPHATES
DOI:
https://doi.org/10.31073/foodresources2020-15-13Keywords:
sausages, phosphates, amylopectin starch, organoleptical properties, consistencyAbstract
Phosphates are used in the production of sausages to increase the hydration of muscle proteins. The specific effect of phosphates on meat is that when added to minced meat, they shift the pH to the alkaline, stabilize it and, creating a buffer capacity of the system, increase the hydration of muscle proteins, as well as the moisture holding capacity of minced meat. However, large amounts of meat products containing food phosphates produced by industry increase the intake of phosphorus in the human body, which has a negative impact. Therefore, the aim of the study was to study the properties of starches and their effect on the quality characteristics of sausages for partial, and in some products even complete replacement of food phosphates, with a starch based on waxy potatoes – Perfectabind C, namely, amylopectin starch. Amylopectin starch is characterized by a lower gelatinization temperature compared to the ordinary starch, its paste is transparent, highly viscous, resistant to changes in pH, temperature, mechanical impact, is freeze/thaw-stable. Properties of native potato starch, modified Eline VE 510 and amylopectin Perfectabind C have been investigated during the study. Studies have confirmed the high viscosity of amylopectin starch Perfectabind C, have showed minimal effect on the strength of carrageenan gel, which is 375 g/cm2, increase of the moisture holding capacity of the product by 11,8 %, improvement of the organoleptic characteristics of sausages, namely consistency and taste, increase in their yield by 5 % with complete replacement of food phosphates, which is positive and allows to produce safe meat products. According to the organoleptic and technological indicators, it has been found that the optimal amount of starch is 0,3 % per 100 % of raw materials.
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