The influence of phosphate salts on rheological parameters of model poultry hams

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63521737" target="_blank" >RIV/70883521:28110/18:63521737 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28610/18:63521737
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The influence of phosphate salts on rheological parameters of model poultry hams
Original language description
The effect of concentration and type of phosphate salts on the solubilization of muscle proteins and subsequent formation of pregel by proteins and added water were investigated. The progression of gel structures was monitored during temperature rising (from 5 up to 70 °C) and subsequent cooling (from 70 to 5°C) by measuring the changes in viscoelastic properties. Prepared samples consisting of chicken lean meat, drinking water and sodium chloride contained phosphate salts concentrations at the grade of 25 and 50 % of the highest permitted amount of phosphorus pentoxide. The changes in the values of the elastic and loss modulus were measured along with the phase angle value and the results were compared with the values of the control sample containing only sodium chloride. It has been found that the type of phosphate used had a major influence on the quality of the gel structures expressed as the content of tightly bound water.
Czech name
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Czech description
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Project
<a href="/en/project/LO1504" target="_blank" >LO1504: Centre of Polymer Systems Plus</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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