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Cryoprotective effect of oat β – glucans on chicken surimi


Mastanjević, Krešimir; Kovačević, Dragan; Keleković, Snježana
Cryoprotective effect of oat β – glucans on chicken surimi // Proceedings of II International Congress “Food Technology, Quality and Safety” / Jovanka Lević (ur.).
Novi Sad: University of Novi Sad Institute of Food Technology, 2014. str. 71-77 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Cryoprotective effect of oat β – glucans on chicken surimi

Autori
Mastanjević, Krešimir ; Kovačević, Dragan ; Keleković, Snježana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of II International Congress “Food Technology, Quality and Safety” / Jovanka Lević - Novi Sad : University of Novi Sad Institute of Food Technology, 2014, 71-77

ISBN
978-86-7994-043-8

Skup
II International Congress “Food Technology, Quality and Safety”

Mjesto i datum
Novi Sad, Srbija, 28-30.10.2014.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Cryoprotection; chicken myofibrillar proteins; DSC; β – glucans; texture (TPA); instrumental colour (L*; a*; b*)

Sažetak
Differential scanning calorimetry (DSC) was used to study cryoprotective effects of oat β – glucans on chicken surimi after frozen storage. Also influence of frozen storage on texture profile analysis (TPA), instrumental colour parameters and cooking loss of chicken surimi was investigated. Chicken surimi samples were prepared from broiler meat , mixed with oat β – glucans (w = 0 - 6%), quickly frozen and stored for 30 days on -30 °C. Onset temperature of transition (To), peak thermal transition (Tp), and endset temperature of transition (Te), and denaturation enthalpy (ΔH), was evaluated. Peak (Tp) thermal transition temperatures of chicken myosin showed shift to higher values with the increase of mass fraction of β – glucans. Denaturation enthalpies (ΔH) of chicken myofibrillar proteins showed increased values with increase of mass fraction of oat β – glucans. Instrumental colour parameters (Lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*)) of chicken surimi gels were significantly (P<0.05) affected by addition oat β – glucans. Hardness and chewiness also increased significantly (P<0.05) and cooking loss decreased significantly (P<0.05) by addition of oat β – glucans. Cohesiveness and springiness of chicken surimi gels were not significantly (P>0.05) affected by addition of oat β – glucans. The Increase in peak thermal transition (Tp), denaturation enthalpies (ΔH), some TPA and instrumental colour parameters indicates possible cryostabilsation of chicken myofibrillar proteins with addition of oat β – glucans.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek