Šiška Ladislav, Gál Robert, Štefunko František, Polášek Zdeněk, Lazárková Zuzana, Pětová Markéta, Trvdoň Zdeněk, Salek Richardos Nikolaos
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic.
Animals (Basel). 2024 Sep 19;14(18):2715. doi: 10.3390/ani14182715.
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of three divergent algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran) at four different concentrations (0.25, 0.50, 0.75, and 1.00% /) on the physicochemical, textural, rheological and organoleptic properties of model chicken liver pâté (CLP) samples. Overall, the highest hardness and viscoelastic moduli values of the CLP samples were reported when κ-carrageenan and furcellaran were utilized at a concentration of 0.75% / ( < 0.05). Furthermore, increasing the concentrations of the utilized hydrocolloids led to increase in the viscoelastic moduli and hardness values of CLP. Compared to the control sample, an increase in spreadability was reported in the CLP samples with the addition of hydrocolloids. Finally, the use of algal hydrocolloids proved to be an effective way to modify the techno-functional properties of CLP.
水胶体用于可涂抹的肉类或禽类产品中，以改善其稠度、乳液稳定性和保水性，从而使产品具有所需的功能和感官特性。本研究的范围是评估在四种不同浓度（0.25%、0.50%、0.75%和1.00%）下添加三种不同的藻类水胶体（κ-卡拉胶、ι-卡拉胶、红藻胶）对模型鸡肝酱（CLP）样品的物理化学、质地、流变学和感官特性的影响。总体而言，当κ-卡拉胶和红藻胶以0.75%的浓度使用时，CLP样品的硬度和粘弹性模量值最高（P<0.05）。此外，增加所用的水胶体浓度会导致CLP的粘弹性模量和硬度值增加。与对照样品相比，添加水胶体的CLP样品的涂抹性有所提高。最后，使用藻类水胶体被证明是改变CLP技术功能特性的有效方法。
