Naslov
The effect of oat β-glucan addition on cooking loss, colour and textural attributes of chicken surimi gels after frozen storage

Autori
Mastanjević, Krešimir ; Kovačević, Dragan ; Friščić Stjepan

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

Izvornik
Book of Abstracts of 8th International Congress Flour-Brear "15 10th Croatian Congress of Cereal Technologist / Koceva Komlenić, D. - Opatija : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015, 28-28

Skup
Th International Congress Flour-Brear "15 10th Croatian Congress of Cereal Technologist

Mjesto i datum
Opatija, Hrvatska, 29.10.2015. - 30.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Chicken surimi; Cooking loss; Texture; Instrumental colour; β – glucans; Frozen storage.

Sažetak
Cooking loss, texture profile analysis (TPA) and instrumental colour parameters of chicken surimi gels mixed with oat β-glucans (w = 0 - 6%), after frozen storage were investigated. Chicken surimi gels were prepared from broiler meat, mixed with oat β-glucans (w = 0 - 6%), quickly frozen and stored for 12 weeks on -30 oC. 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 Texture Analyzer equipped with an aluminium cylindrical probe P/75. The following parameters were quantified: hardness, springiness, cohesiveness and chewiness. Instrumental colour parameters (L*, a* and b*) and whiteness (L* − 3b*) of chicken surimi gels were significantly (P < 0.05) affected by addition of 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. Increase in colour and textural attributes (L*, whiteness, hardness, gumminess and chewiness) and decrease in cooking loss of chicken surimi gels indicate possible interactions between chicken myofibrillar proteins and oat β-glucans.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA