The influence of various temperature effects on the microstructure of corn starch in the composition of the meat product

The article is devoted to determining the influence of various temperature regimes during different time intervals on the histological structure of corn starch in minced meat. It has been established that without heat treatment, changes in the morphology of starch grains in the composition of raw minced meat do not occur. Heat treatment in water at 80 °C for 5, 10, 20- and 40-minutes leads to an increase in the granule size of starch, swelling occurs, the hilum (core of grain) disintegrates and the original shape is lost. The granules gradually stick together and merge together. The main changes in the structure of starch occur in the first 10 minutes. In the first 5 minutes, the polygonal shape and the hilum (core of grain) are still preserved in most granules, the average size significantly increases by 2.6 times. Up to 10 minutes of treatment, destructive changes increase, then their intensity gradually decreases. In 20 minutes, complete gelatinization is observed. After 40 minutes of treatment, no further changes in the starch structure are detected. Changes in starch structure at 100 °C are not different from those at 80 °C. Swelling and gelatinization of grain occurs much faster, in the first 5 minutes. Freezing at -18 °C for 3 days has little effect on the morphological characteristics of corn starch. Long-term freezing for 90 days leads to minor morphological changes. A distortion of the shape of the granules was established, the corners become better expressed, the size of the starch granules unreliably decreases. This is due to a decrease in moisture and the destruction of the starch microstructure. As a result of the work, microphotographs were taken and a description of the morphological structure of corn starch granules was made under different temperature conditions of processing. Microphotographs of the studied samples and a description of the microstructure of starch granules can be used to identify corn starch and indicate the temperature regimes of processing when assessing the quality of meat products.