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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

LWT

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

138

Číslo periodika v rámci svazku

110623

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

110623

Kód UT WoS článku

000608242300027

EID výsledku v databázi Scopus

2-s2.0-85097101699