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dc.contributor.authorPolášek, Zdeněk
dc.contributor.authorSalek, Richardos Nikolaos
dc.contributor.authorVašina, Martin
dc.contributor.authorLyčková, Aneta
dc.contributor.authorGál, Robert
dc.contributor.authorPachlová, Vendula
dc.contributor.authorBuňka, František
dc.date.accessioned2021-03-13T13:06:10Z
dc.date.available2021-03-13T13:06:10Z
dc.date.issued2021
dc.identifier.citationLWT - Food Science and Technology. 2021, vol. 138, art. no. 110623.cs
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttp://hdl.handle.net/10084/142955
dc.description.abstractThe 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 kappa-carrageenan (KC) during a 14-days storage period (at 4 +/- 2 degrees 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 < 0.05) and the storage period (p < 0.05). Samples prepared with KC and FRC1 at a concentration level of 1.00 (g/100 g) presented the highest values of hardness, G', G '' and G*. Values of G* and delta (in all tested frequency ranges) indicated a solid-like behavior for all the samples over the experimental range. It was found that the first resonance frequency peak position increased with an increase in the RCBH stiffness leading to lower vibration damping properties of the samples (p < 0.05).cs
dc.language.isoencs
dc.publisherElseviercs
dc.relation.ispartofseriesLWT - Food Science and Technologycs
dc.relation.urihttp://doi.org/10.1016/j.lwt.2020.110623cs
dc.rights© 2020 Elsevier Ltd. All rights reserved.cs
dc.subjectrestructured chicken breast hamcs
dc.subjectkappa-carrageenancs
dc.subjectfurcellarancs
dc.subjectrheologycs
dc.subjecttexturecs
dc.subjectmechanical vibrations dampingcs
dc.titleThe effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast hamcs
dc.typearticlecs
dc.identifier.doi10.1016/j.lwt.2020.110623
dc.type.statusPeer-reviewedcs
dc.description.sourceWeb of Sciencecs
dc.description.volume138cs
dc.description.firstpageart. no. 110623cs
dc.identifier.wos000608242300027


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