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

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63527478" target="_blank" >RIV/70883521:28110/21:63527478 - isvavai.cz</a>
Alternative codes found
RIV/61989100:27230/21:10247198
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S002364382031611X" target="_blank" >https://www.sciencedirect.com/science/article/pii/S002364382031611X</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>

Result language
angličtina
Original language name
The effect of furcellaran or κ-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
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Czech description
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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

Project
<a href="/en/project/QK1920190" target="_blank" >QK1920190: Meat cooking loss: effect of fresh meat characteristics, cooking technology and parameters of cooking</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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