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 ; Friščić, Stjepan ; Kovačević, Dragan

Izvornik
Technologica acta (1840-0426) 9 (2016), 1; 89-94

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

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