肉制品中淀粉含量测定方法的比较及关键点

淀粉和变性淀粉常常被肉制品当作增稠剂,加入之后可以提高肉制品的持水性、组织形态。但肉制品中淀粉的含量是需要控制的,只有控制好肉制品中淀粉的含量,加强对产品的监督和管理,才能保证肉制品的质量。本文阐述了淀粉的概念和检测肉制品中淀粉含量的几个方法,通过实验对测定方法进行了对比。

Comparison of Methods for Determination of Starch Content in Meat Products and its Key Points

Starch and modiifed starch is often meat products as a thickening agent, adding. It can improve the meat water holding capacity, organization form. But the content of starch in meat products is the need to control the, only control the content of starch in meat products and strengthen supervision and management of the product in order to ensure the quality of meat products. In this paper, the several methods of starch content in the starch concept and detection of meat products, the determination methods were compared.