Naslov
EFFECT OF ADDITION OF TREHALOSE, MALTOSE AND TWO MODIFIED STARCHES ON COLOUR AND TEXTURAL ATTRIBUTES OF CHICKEN SURIMI GELS AFTER FROZEN STORAGE

Autori
Mastanjević, Krešimir ; Kovačević, Dragan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
BOOK OF ABSTRACTS OF 7TH CENTRAL EUROPEAN CONGRESS ON FOOD - CEFOOD / Vladimi Kakurinov - Ohrid : Consulting and Training Center KEY, 2014, 182-182

ISBN
978-608-4565-05-5

Skup
7TH CENTRAL EUROPEAN CONGRESS ON FOOD - CEFOOD

Mjesto i datum
Ohrid, Sjeverna Makedonija, 21.05.2014. - 24.05.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Chicken surimi; Texture; Colour; Modified starch; Trehalose; Maltose; Frozen storage.

Sažetak
Texture profile analysis (TPA) and instrumental colour parameters of chicken surimi gels after frozen storage were investigated. Chicken surimi gels were prepared from broiler meat, mixed with trehalose (w = 8%), maltose (w = 8%), tapioca modified starch (MTS) (w = 8%) and barley modified starch (MBS) (w = 8%), quickly frozen and stored for 12 weeks on -30 0C. Instrumental colour measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. The Hunter L*, a*, and b* values respectively correspond the lightness, greenness (-a*) or redness (a*), and blueness (-b*) or yellowness (b*).Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with a aluminium cylindrical probe P/75. Force-time curves were recorded at across-head speed of 5 mms-1 and the recording speed was also 5 mms-1. The following parameters were quantified: hardness, springiness, cohesiveness and chewiness. Experimental data were analyzed by the analysis of variance (ANOVA) and Fisher’s least significant difference (LSD), with significance defined at P<0.05. Colour parameters (Lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*) of chicken surimi gels were significantly (P < 0.05) affected by addition of trehalose, maltose and modified starches. Highest values of lightness (L*) and whiteness showed sample mixed with MBS. Hardness, gumminess and chewiness increased significantly (P < 0.05) by addition of trehalose, maltose and MBS, and decreased significantly (P < 0.05) by addition of MTS. Cohesiveness and springiness of chicken surimi gels were not significantly (P > 0.05) affected by addition of trehalose, maltose MBS and MTS. Increase in colour and textural attributes of chicken surimi gels (L*, whiteness, hardness, gumminess and chewiness) indicates possible interactions between chicken myofibrillar proteins and trehalose, maltose and MBS.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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