Effect of Modified Tapioca Starch on Gel Characteristics of Goose Blood

To observe the effect of modified tapioca starch on the properties of goose blood gel, modified tapioca starch of different concentrations was mixed with goose blood. The water holding capacity (WHC), texture, color, rheological properties, thermal properties and sensory evaluation of goose blood gel were measured. The results showed that when it was added 0.2% concentration of modified tapioca starch, the WHC was improved by 11.14% compared with the control, the chewiness was 2.07 times as much as that of concentration addition, the sensory score was improved by 45.83% compared with that of concentration addition and the springiness was 2.71 times that of the control. Static rheological analysis showed that the apparent viscosity and thixotropic ring area of the gel were smallest with addition of 0.2% of modified tapioca starch, which demonstrated the plasticity and rheological stability of the gel was improved.Through thermodynamic analysis, the thermal phase transition temperature (T_m) was improved by 9.2℃ compared with that of concentration addition and the enthalpy (ΔH) was 1.03 times compared with that of concentration addition which made the gels more stable. The result suggested that 0.2% modified tapioca starch mixed with goose blood could significantly improve the gel characteristics of goose blood.