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

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 a...

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Bibliographic Details
Published in:Food science & technology 2021-03, Vol.138, p.110623, Article 110623
Main Authors: Polášek, Zdeněk, Salek, Richardos Nikolaos, Vašina, Martin, Lyčková, Aneta, Gál, Robert, Pachlová, Vendula, Buňka, František
Format: Article
Language:English
Subjects:
Furcellaran
Mechanical vibrations damping
Restructured chicken breast ham
Rheology
Texture
κ-Carrageenan
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Summary: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 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.110623