文章基本信息

标题：THE EFFECT OF AN ADDITION OF SELECTED HYDROCOLLOIDS ON THE TEXTURAL PARAMETERS AND SENSORY QUALITY OF CHICKEN MEAT HAM
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作者：Anna Cegiełka ; Mirosław Słowiński ; Katarzyna Piłkowska 等
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2006
卷号：5
期号：2
页码：73-82
出版社：Agricultural University of Poznan Press
摘要：The work presents an analysis of the effect of a combined addition of 0.5% carrageenan and selected polysaccharide hydrocolloids (0.05 or 0.1% locust bean gum or mixture of guar and xanthan gums) or 0.7% soy protein isolate on the texture and sensory quality of chicken meat ham. Cooking loss, textural characteristics and sensory indicators were determined in final product after 24 hours of storage. After 3-weeks storage in a chilling room (+4°C) drip loss (drip found inside of vacuum package) and textural characteristics of hams were measured. The results showed that an addition of 0.5% carrageenan in combination with 0.7% soy protein isolate significantly reduced cooking loss and drip loss in chicken meat ham. Texture measurements indicated that use of both additives men-tioned affected the texture of the final product: hardness, chewiness and cohesiveness in-creased significantly. Basing on a sensory evaluation the most desired texture was ob-tained for hams containing a combined addition of carrageenan (0.5%) and mixture of guar and xanthan gums (0.05%) or locust bean gum (0.1%).
关键词：chicken meat ham, hydrocolloids, texture, sensory quality