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5 Sepember 2005   Potato starch in meat applications
Potato starch is a very common ingredient in meat products due to its high ability to bind water.
Besides water binding it is the sensory characteristics such as texture, appearance, and flavour that have made potato starch successful in meat applications.

Meat products can be divided into the following areas:
Pasteurised emulsion products
(e.g. Frankfurters, Bologna, Pâtés)
Sterilized emulsion products
(e.g. Luncheon Meats, Pâtés)
Injected/Tumbled products
(e.g. Ham, Chicken Breasts)
Minced meat
(e.g. Hamburgers, Meat Balls)
Fermented products
(e.g. Salami)

Pasteurised emulsion products   During cooking of an emulsion product, the meat proteins will denaturise with a water loss of approx. 20-30% as result. Potato starch is added to the emulsion products to bind this water so the texture and juiciness of the product will be as decided.
Potato starch has the advantage that it will start to gelatinise at the same time as the meat proteins are losing water. Potato starch has a gelatinisation temperature that is lower than other starch types.
Pasteurised emulsion products are usually cooked to a temperature of 72-76 °C (160-170 °F). At this temperature potato starch is fully gelatinised and has much higher water binding capacity than other starch types (see fig. 1)

KMC products for this application are:
Native potato starch, which has a high water binding capacity, gives a firm texture and a good bite in a sausage.

Amylacetate M170 has the same properties as native potato starch, but with a softer texture and a more juicy taste. Furthermore Amylacetate should be used if the pasteurised product has to be stored frozen or under extended refrigeration.

X-Amylo 100 has a high water binding capacity, is more stable against chopping, and gives a better stability in pasteurised emulsion products.




Fig. 1		  
Sterilized emulsion products   In sterilized emulsion products the potato starch will bind the water that the meat proteins lose during cooking as with the pasteurised products. The starch furthermore has to be resistant against high temperatures.

KMC products for this application are:
X-Amylacetate 100 has a high water binding capacity and gives a firm product even after a long cooking time.

X-Amylo 100 can be used if the sterilized product does not have to be frozen or kept under extended refrigeration.
Injected/tumbled products   For this area it is the water binding capacity that is most important. Meat proteins are activated with salt and phosphate to bind more water.
By using salt and phosphate it is possible to add 50% water. If the addition has to be higher it is necessary to add another ingredient to bind the water. Potato starch is one possibility.
In products where phosphate is not used it is possible to make products with low increase when using potato starch.
The starch should tolerate some mechanical treatment and also be tolerant to cool storage.
If the time between injection/tumbling is long there will be a drip loss in the product. ColdSwell starches can reduce this drip loss.

KMC products for this application are:
Amylacetate M170 has a high water binding capacity and gives a firm product. Another advantage is that Amylacetate M170 is more stable in brine during injecting than other cook-up starches.

X-Amylacetate 100 has a high water binding capacity and gives a firm product after heat treatment.

X-Amylo 100 can be used if the product does not have to be frozen or kept under extended refrigeration, which is normal for injected/tumbled products.

ColdSwell 1111 is used to reduce drip loss.
Minced meat   The minced meat area can be divided into raw products and cooked products. For the raw products area pregelatinised starch is used and KMC’s ColdSwell starches give a higher viscosity than other pregelatinised starches. For the cooked products such as hamburgers and meatballs the starch will again bind water from the meat proteins. The starch should be stable against high heat treatment and freezing.

KMC products for this application are:
Native potato starch, which has a high water binding capacity and gives a firm texture.

X-Amylacetate 100 has a high water binding capacity, gives a firm product, and can resist freezing.

ColdSwell 1111 has a very high water binding capacity in cold conditions.
Fermented products   Fermented products have low water contents, low pH and usually no heating, which makes it difficult for starch to be hydrated. But potato starch can be used to increase the content of dry matter.

KMC products for this application are:
Native potato starch, which can increase the content of dry matter and improve the sliceability.

See also:
Products & know-how > KMC products > Native potato starch

Products & know-how > KMC products > Amylacetate

Products & know-how > KMC products > X-Amylo

Products & know-how > KMC products > X-Amylacetate

Products & know-how > KMC products > ColdSwell 1111
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