Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

“…Cui et al [ 38 ] applied cross-linked acetylated cassava starch to the manufacture of set yogurt, and it was reported that cross-linked acetylated cassava starch improved the stability, viscous modulus, and elastic modulus of the set yogurt. Meanwhile, Osman et al [ 16 ] utilized acetylated corn starch as a fat replacer in beef patties, and it was found that it was suitable as a fat replacer for meat products. At the same time, the use of 15% acetylated corn starch improved the acceptance of organoleptic, microstructural, and physicochemical properties in beef patties.…”

“…In contrast, starch acetate with DS 3 indicates that there are 300 substituted acetyl groups in 100 units of glucose. This is based on the theory that acetylation reactions can substitute three free hydroxyl groups of glucose units on C2, C3, and C6 atoms with acetyl groups [ 16 , 73 ]. Acetic starch with low DS has been widely applied in the food industry for many years.…”

“…Acetylated starch can also provide a good thickening effect in various foods. However, acetylated starch is unstable to thermal processes characterized by increased breakdown viscosity [ 15 , 16 , 17 ]. This can be overcome by combining acetylation with other modifications that can improve thermal stability, such as cross-linking modifications and hydrothermal treatments, such as heat moisture treatment (HMT) and annealing (ANN).…”

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

“…However, some crucial processing parameters (e.g., pH value of raw meat, lean meat to fat ratio, water content, ionic strength, heating method, and heating temperature) might lead to the quality deterioration (especially for relatively weaker water/fat holding capacities and looser textural properties) of the final commercial frankfurters to some extent, which subsequently affects the consumer’s purchasing inclination and preference. Thus, to effectively address the aforementioned issues in the actual processing of frankfurters, numerous functional additives (e.g., starch, hydrocolloids, cellulose, plant proteins, and animal proteins) and some emerging processing technologies (e.g., ultrasound treatment, high-pressure processing, electromagnetic field treatment, and pulsed electric field treatment) have been employed to increase the cooking yield and enhance the quality properties of the final meat products [ 2 , 3 , 4 ]. Among the above strategies, the incorporation of hydrocolloids to enhance the quality attributes of emulsified meat products is considered the most economical, convenient, and effective method in the meat industry.…”

Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

“…Patties, a prefabricated meat product that meets the needs of a fast-paced lifestyle [ 1 ], are the central ingredient in burgers. This product is usually frozen or refrigerated before being thawed and cooked in fast-food restaurants, and this processing can cause significant shrinkage in the patties.…”