Effects of Different Types of Starch and Pretreatment Temperature on the Gel Properties of Grounded Tibetan Mutton

Abstract

To investigate the effects of different starch types and their pretreatment temperature on the quality characteristics of Tibetan minced mutton gel. In this experiment, mung bean (LD), corn (YD) and potato pregelatinized starch (MD) were added to Tibetan minced lamb to make starch Tibetan minced mutton gel, and starch type and pretreatment temperature were used as variables to determine the yield, quality and organoleptic characteristics of Tibetan minced mutton gel under different treatment conditions. Results showed that the yield of Tibetan minced mutton gel treated with three kinds of starch was the lowest at 80 ℃ (P<0.05). The pH was the lowest at 70 ℃ (P<0.05), and the change of chromaticity was also the most obvious, which indicated that 70 ℃ was the optimal pretreatment temperature condition for influencing the flavor and quality of Tibetan minced mutton gel, and improving the color of minced meat gelatin. Meanwhile, the YD group had the lowest transmittance and the greatest aging and cooking loss. The MD group had the best water retention and emulsification stability of the minced meat gel. The LD group had the best textural properties, with the greatest values of hardness, viscosity, and chewiness (P<0.05), and the minced meat gel had the greatest storage modulus of the product when treated at 60 ℃, which was the best overall acceptability. Therefore, different types of starch and their pretreatment temperatures have different aspects on the potential application value of improving the edible quality of Tibetan minced mutton gel.

Keywords

• grounded tibetan mutton
• starch type
• pretreatment temperature
• quality characteristics