Vliv surovinové skladby na vybrané vlastnosti drůbežích masových pomazánek

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28110/25:63593799

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Vliv surovinové skladby na vybrané vlastnosti drůbežích masových pomazánek

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Vliv surovinové skladby na vybrané vlastnosti drůbežích masových pomazánek

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název statě ve sborníku

Hygiena Alimentorum XLV

ISBN

978-80-8077-852-1

ISSN

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e-ISSN

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Počet stran výsledku

14

Strana od-do

525-538

Název nakladatele

Univerzita veterinárskeho lekárstva a farmácie v Košiciach

Místo vydání

Košice

Místo konání akce

Štrbské pleso

Datum konání akce

14. 5. 2025

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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