摘要：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.
