Effect of potato modified starch on rheological, textural, physical and chemical properties of chicken blogona

In this study, the effect of acetylated potato starch as a fat replacer on the rheological, textural and physsicochemical properties of chicken sausage were examined. Elastic and viscous modulus test results of the samples in the frequency range of the oscillating module showed that, by increasing the concentration of modified starch and reducing the oil content, viscosity was increased. The viscosity changes of the samples as a function of shear velocity represent the pseudoplastic behavior. The results showed that by increasing the percentage of starch and reducing oil content in chicken sausage formulation, moisture content, percentage of ash and carbohydrate percentage of these samples were increased and the pH of samples was decreased. The results of fat content showed that by increasing the starch content, total fat and oil content were decreased in the formulation. Investigating the texture properties of chicken sausage showed that by increasing the percentage of acetylated starch and reducing the oil content stiffness and chewing ability were increased. By increasing the acetylated starch from 0 to 2 wt%, adhesiveness was increased, but by adding more starch and reducing the oil content, adhesiveness decreased, while no change was observed in the cohesiveness and springiness of the texture. The results showed that by increasing the percentage of starch and reducing the oil percentage, the brightness L * and b * were decreased but a * was increased. The sample containing 4% starch presented the best color rating. Aroma examination showed that there is not any significant difference between the aromas of the samples in all treatments. The sensory rating related to the taste of the samples showed that the control sample is allocated as the best treatment.The sensory analysis results showed that by increasing the percentage of modified starch and reducing the oil content, the sensory score of the tissue was decreased. Regarding the general acceptance, the control sample and treatment 1 and 2, were allocated as the most sensory treatments.