Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat

Aktaş N., Gençcelep H.

Meat Science, vol.74, no.2, pp.404-408, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 74 Issue: 2
  • Publication Date: 2006
  • Doi Number: 10.1016/j.meatsci.2006.04.012
  • Journal Name: Meat Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.404-408
  • Keywords: Emulsion characteristics, Modified starch, Sausage emulsion
  • Ondokuz Mayıs University Affiliated: No


Gelatinized, solubilized/dispersed and retrograded starches were produced from normal (unmodified) corn and potato starches, and were used with sheep tail fat for sausage batters. Emulsion stability, jelly and fat separation, water holding capacity (WHC), emulsion viscosity and batter pH were determined. Penetrometer reading after cooking of the batters, and tenderness of the end-product were determined. Modified starches statistically (p < 0.01) affected emulsion stability and emulsion viscosity. The modification process was not significant for pH, WHC, jelly and fat separation and penetrometer values (p > 0.05). While type of used starch had a significant effect on jelly and fat separation (p < 0.05), for the other measurements it was not significant (p > 0.05). © 2006 Elsevier Ltd. All rights reserved.