Quality Evaluation of Chicken Liver Pâte Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F25%3A00563713" target="_blank" >RIV/60162694:G42__/25:00563713 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/24:63580168

Result on the web

<a href="http://www.mdpi.com/journal/animals" target="_blank" >http://www.mdpi.com/journal/animals</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/ani14182715" target="_blank" >10.3390/ani14182715</a>

Result language

angličtina

Original language name

Quality Evaluation of Chicken Liver Pâte Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach

Original language description

Simple Summary: Chicken liver pate is a smooth and spreadable product made from chicken meat, chicken livers, fat, seasoning and other optional ingredients (such as hydrocolloids). Hydrocolloids (polysaccharides or proteins) are commonly used in spreadable meat/poultry products (such as chicken liver p & acirc;t & eacute;) to improve texture, stability and moisture retention, resulting in a product with desired functional and organoleptic properties. In general, the chicken liver p & acirc;t & eacute; samples showed their highest hardness and viscoelastic moduli values when kappa-carrageenan and furcellaran were used. Suggestions for producing a softer chicken liver p & acirc;t & eacute; consistency involve utilizing iota-carrageenan at a level between 0.25% and 0.75% (w/w) or furcellaran at a 0.25% w/w concentration. We can conclude that the use of hydrocolloids in the manufacturing of chicken liver p & acirc;t & eacute; could be an effective solution leading to the development of products with desired techno-functional properties. Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of three divergent algal hydrocolloids (kappa-carrageenan, iota-carrageenan, furcellaran) at four different concentrations (0.25, 0.50, 0.75, and 1.00% w/w) on the physicochemical, textural, rheological and organoleptic properties of model chicken liver p & acirc;t & eacute; (CLP) samples. Overall, the highest hardness and viscoelastic moduli values of the CLP samples were reported when kappa-carrageenan and furcellaran were utilized at a concentration of 0.75% w/w (p < 0.05). Furthermore, increasing the concentrations of the utilized hydrocolloids led to increase in the viscoelastic moduli and hardness values of CLP. Compared to the control sample, an increase in spreadability was reported in the CLP samples with the addition of hydrocolloids. Finally, the use of algal hydrocolloids proved to be an effective way to modify the techno-functional properties of CLP.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

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

Name of the periodical

ANIMALS

ISSN

2076-2615

e-ISSN

2076-2615

Volume of the periodical

14

Issue of the periodical within the volume

18

Country of publishing house

CH - SWITZERLAND

Number of pages

17

Pages from-to

2715

UT code for WoS article

001326084900001

EID of the result in the Scopus database

2-s2.0-85205102756