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The effect of furcellaran or kappa-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F21%3A00556533" target="_blank" >RIV/60162694:G42__/21:00556533 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.sciencedirect.com/science/article/pii/S002364382031611X?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S002364382031611X?via%3Dihub</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.lwt.2020.110623" target="_blank" >10.1016/j.lwt.2020.110623</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The effect of furcellaran or kappa-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham

  • Original language description

    The aim of the study was to investigate the dependence of selected textural, rheological and mechanical vibration damping properties of restructured chicken breast ham (RCBH) on the concentration of furcellaran (FRC1 or FRC2) or κ-carrageenan (KC) during a 14-days storage period (at 4 ± 2 °C). The above-mentioned polysaccharides were used in concentrations of 0.25 g/100 g, 0.50 g/100 g, 0.75 g/100 g and 1.00 g/100 g. Control sample (CS) without any polysaccharide addition was also produced. The textural, rheological and mechanical vibration damping properties of RCBH samples were affected by the type and concentration of the polysaccharide used (p < 0.05) and the storage period (p < 0.05). Samples prepared with KC and FRC1 at a concentration level of 1.00 (g/100 g) presented the highest values of hardness, G′, G″ and G*. Values of G* and δ (in all tested frequency ranges) indicated a solid-like behavior for all the samples over the experimental range. It was found that the first resonance frequency peak position increased with an increase in the RCBH stiffness leading to lower vibration damping properties of the samples (p < 0.05).

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2021

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    LWT

  • ISSN

    0023-6438

  • e-ISSN

    1096-1127

  • Volume of the periodical

    138

  • Issue of the periodical within the volume

    110623

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    11

  • Pages from-to

    110623

  • UT code for WoS article

    000608242300027

  • EID of the result in the Scopus database

    2-s2.0-85097101699