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

Polášek, Zdeněk; Salek, Richardos Nikolaos; Vašina, Martin; Lyčková, Aneta; Gál, Robert; Pachlová, Vendula; Buňka, František

doi:10.1016/j.lwt.2020.110623

Cited by 9 publications

(9 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase in sample rigidity was likely due to the coil-to-helix transition followed by aggregation of double helices to form a space-spanning network (Du et al, 2016). Previously, CR gel networks were reported to develop through a multitude of polymer chain associations, thus enhancing the formation of a 3-dimensional helix framework (Polášek et al, 2021). Chains are present as a random coil at temperatures above 50°C (soil state).…”

Section: Dynamic Oscillatory Rheologymentioning

confidence: 99%

“…Furcellaran and CR can form rigid and brittle gels, and therefore FR could be a notable alternative to CR (Eha et al, 2021). In particular, FR can be used in the manufacture of dairy desserts, confectionery, or meat products (as a gelling agent) and in beer manufacture (as a wort fining agent; Imeson, 2009;Saluri et al, 2019;Polášek et al, 2021;Saluri et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Kůrová

Salek

Vašina

et al. 2022

Journal of Dairy Science

View full text Add to dashboard Cite

This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.

show abstract

Section: Dynamic Oscillatory Rheologymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Kůrová

Salek

Vašina

et al. 2022

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…Raw poultry meat samples were analyzed for moisture, total protein and total lipid contents ( AOAC, 2000 ). Non-collagen muscle protein ( NCMP ), collagen contents and pH values were determined according to Polášek et al (2021) . All analyses were performed at least in triplicate.…”

Section: Methodsmentioning

confidence: 99%

“…Warner–Bratzler SF test was performed using a texture analyzer (TA.XT.plus; Stable Micro Systems Ltd., Godalming, UK) according to Polášek et al (2021) . The SF (N) was determined as the maximum force representing the maximum resistance of the sample to the cut.…”

Section: Methodsmentioning

confidence: 99%

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

et al. 2022

Self Cite

View full text Add to dashboard Cite

“…κ-carrageenan has been extensively utilized in the meat industry because of its excellent water-holding, thickening, and gelling capacities [11,12]. Previous studies reported that the addition of 1 % κ-carrageenan concentration was able to produce the highest hardness and rheological parameters (G′, G′′, and G*) of restructured chicken breast ham compared to other concentrations [14]. Yasin et al [15], reported that the optimum addition of -carrageenan to improve the texture properties, cooking yield, and WHC of the restructured chicken ball was found at 1.28 % through the Central Composite Rotatable Design.…”

Section: Introductionmentioning

confidence: 99%

Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour--Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

et al. 2023

View full text Add to dashboard Cite

This study aims to determine the optimum formula in restructured sliced meat production using the Box-Behnken Design of Response Surface Methodology (BBD-RSM) to obtain the best yield, hardness, and water-holding capacity (WHC). The concentration of the meat used was 30 to 40 %, MOCAF (modified cassava flour) was 10 to 15 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel was 7.5 to 12.5 %. The alterations in yield, hardness, and WHC of restructured sliced meat were significantly predicted by the second-order regression models with high R2 values. The results revealed that the combining meat composition of 35.41 %, MOCAF of 11.58 %, and purified porang flour-k-carrageenan (PPFC) mixed hydrocolloid gel of 12.50 % was predicted as the optimum formula for restructured meat with characteristics as follows; 99.62 % yield, 133.63 g hardness, and 68.76 % WHC. The verification results through actual research were not significantly different (p > 0.05) from the predictions optimal formula, with characteristics as follows; 99.07 % yield, 131.63 g hardness, and 68.45 % WHC. HIGHLIGHTS The use of MOCAF and PPFC mixed gels for restructured sliced meat making Optimization of restructured sliced meat was reported by Box Behnken Design The optimal formula of the restructured sliced meat was exhibited GRAPHICAL ABSTRACT

show abstract

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

Cited by 9 publications

References 26 publications

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour--Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

Contact Info

Product

Resources

About