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frankfurters, meat, microstructure, starch, texture
The effects of regular and modified potato and corn starches on improving meat batters prepared with 20% canola oil were investigated. Five of the six modified starches significantly reduced cooking loss as compared to control. The native corn did not, and its microstructure revealed incomplete gelatinization during cooking. One of the modified corn starches was totally incompatible with the meat matrix, resulting in low hardness, yield and incoherent microstructure. Fat loss was low, but reduced/eliminated by starch. Color was slightly affected by starch, but no major trend was observed. Overall, processors should carefully evaluate the functionality of starch they employ.
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