Effect of modified starch on the quality of hen surimi;

Determination of Properties of Several Modified Starches and Application in Hen Surimi;

Effects of Washing on Spent Hen Surimi and Thermal Gelation Properties;

The experiments were conducted to determine the effect of different fat content (30%,20% and 10%) on emulsion stability,color, texture properties of ground meat.

Results showed that the cook loss and pH raise significantly but the water holding capacity descends significantly during storage,suggesting that storage,especially long time storage,do harm to the ground meat.

It is hinted that storage,especially for long time storage,does harm to the ground meat.

This paper discussed water and oil holding capacity of oatgum,studied its suitable additive amount on pork batters.

A comparison of the measurement results of the texture of meat batters by using the Warner-Bratzler shear force test, the penetration test and the compression test, respectively, was discussed in this paper.

Special mixing starch for the steak ham with 30% starch addition was developed in this study.

The changes of rheology,texture and color of minced pork after the cooking respectively in water bath,retort and microwave were tested,based on which the effects of muscle protein and transglutaminase(MTGase) contents on the gel properties of minced pork were then investigated.