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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28110/24:63580168

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

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

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

ANIMALS

ISSN

2076-2615

e-ISSN

2076-2615

Svazek periodika

14

Číslo periodika v rámci svazku

18

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

17

Strana od-do

2715

Kód UT WoS článku

001326084900001

EID výsledku v databázi Scopus

2-s2.0-85205102756