Professional paper

Application of starch based additives in meat industry

Jurislav Babić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Kuhačeva 20, 31000 Osijek
Drago Drago Šubarić, prof. ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Kuhačeva 20, 31000 Osijek
Đurđica Ačkar ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Kuhačeva 20, 31000 Osijek
Antun Jozinović; mag, ing. ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Kuhačeva 20, 31000 Osijek
Berislav Miličević ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Kuhačeva 20, 31000 Osijek
Biljana Pajin ; Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad
Damir Aličić ; Mješovita srednja škola Čelić, Čelić, Bosna i Hercegovina

Abstract

Starch and starch derivatives have extensive application in food industry. Application of native starch is limited due to retrogradation,
instability in acid conditions, thermal degradation, viscosity changes etc. To improve or achieve desired functional properties, different
modification procedures (esterification, cross-linking, oxidation, pregelatinisation etc.) are applied.Starch based additives are
extensively applied in meat industry, either single or in combination with other additives (most often hydrocolloids) as water binding
agents, emulsifiers, fat substitutes, to improve productivity, stability and texture of meat products.This article gives overview of starch
properties, modifications and application in meat industry.

Keywords

meat products; starch; modified starches

Hrčak ID:

112118

URI

https://hrcak.srce.hr/112118

Publication date:

15.5.2013.

Article data in other languages: croatian german italian

Visits: 2.478 *