The influence of phosphate salts on rheological parameters of model poultry hams
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/70883521:28610/18:63521737
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The influence of phosphate salts on rheological parameters of model poultry hams
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
The influence of phosphate salts on rheological parameters of model poultry hams
Popis výsledku anglicky
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.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
20501 - Materials engineering
Návaznosti výsledku
Projekt
<a href="/cs/project/LO1504" target="_blank" >LO1504: Centrum polymerních systémů plus</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů