Vliv surovinové skladby na vybrané vlastnosti drůbežích masových pomazánek
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F26%3A00564608" target="_blank" >RIV/60162694:G42__/26:00564608 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/25:63593799
Result on the web
<a href="https://hygiena-alimentorum.uvlf.sk/wp-content/uploads/2025/05/HA-XLV-Zbornik-vedeckych-prispevkov.pdf" target="_blank" >https://hygiena-alimentorum.uvlf.sk/wp-content/uploads/2025/05/HA-XLV-Zbornik-vedeckych-prispevkov.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Vliv surovinové skladby na vybrané vlastnosti drůbežích masových pomazánek
Original language description
As the reduction of risk aspects related to animal source food, following consumer's expectations, trends to the quality characteristics, health benefits, and environmentally friendly production, low-fat poultry spreads can be found in the market. For the above-mentioned products, a promising approach is the use of poultry industry by-products, such as chicken skins, and various types of poultry liver, as raw material components. This work aimed to investigate the effect of different types of poultry liver (chicken, duck, turkey), chicken skins, and the use of different types and concentrations of two hydrocolloids (furcellaran and κcarrageenan) on the physicochemical, textural, and rheological properties of model poultry meat spreads. The values of the complex modulus (G*) showed different viscoelastic properties for the tested samples. A lower hardness level was found in spreads with chicken liver than with duck or turkey liver spreads. Furthermore, a specific influence of the hydrocolloid used (κ-carrageenan, furcellaran) was detected concerning the composition used. Samples with duck liver had higher hardness values with κ-carrageenan. In contrast, spreads with turkey liver achieved higher hardness values with furcellaran.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Hygiena Alimentorum XLV
ISBN
978-80-8077-852-1
ISSN
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e-ISSN
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Number of pages
14
Pages from-to
525-538
Publisher name
Univerzita veterinárskeho lekárstva a farmácie v Košiciach
Place of publication
Košice
Event location
Štrbské pleso
Event date
May 14, 2025
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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