title: Influence of modified starches on the stability of beef jerky analogs during storage.
abstract: Textural stabilization of extruded beef jerky analogs (BJA) by using modified starches was studied. From a series of modified starches studied, Frigex W and Instant Pure Flo were identified to show very reduced retrogradation, both in gels and after extrusion. These starches were used as textural stabilizers for BJA, an extruded product obtained from potato granules and ground beef. The partial substitution of potato granules with modified starches, at a level of 5% of the formulation, led to increased moisture sorption capacity of the analogs. After a storage period of 1 mo, the samples that contained modified starch had a degree of swelling with 30% higher and much lower elastic modulus as compared to those that contained only potato starch.
authors.affiliation: Center for Advanced Food Technology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901-8520, USA.
authors.forename: M L
authors.initials: ML
authors.lastname: Ioffe
authors.forename: C I
authors.initials: CI
authors.lastname: Moraru
authors.forename: J L
authors.initials: JL
authors.lastname: Kokini
mesh_terms: D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D008461:Meat Products; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013997:Time Factors
chemical_list: D013213:Starch