engleski

Cryoprotective effect of oat β – glucans on chicken surimi

Differential scanning calorimetry (DSC) was used to study cryoprotective effects of oat β – glucans on chicken surimi after frozen storage. Also influence of frozen storage on texture profile analysis (TPA), instrumental colour parameters and cooking loss of chicken surimi was investigated. Chicken surimi samples were prepared from broiler meat , mixed with oat β – glucans (w = 0 - 6%), quickly frozen and stored for 30 days on -30 °C. Onset temperature of transition (To), peak thermal transition (Tp), and endset temperature of transition (Te), and denaturation enthalpy (ΔH), was evaluated. Peak (Tp) thermal transition temperatures of chicken myosin showed shift to higher values with the increase of mass fraction of β – glucans. Denaturation enthalpies (ΔH) of chicken myofibrillar proteins showed increased values with increase of mass fraction of oat β – glucans. Instrumental colour parameters (Lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*)) of chicken surimi gels were significantly (P<0.05) affected by addition 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. The Increase in peak thermal transition (Tp), denaturation enthalpies (ΔH), some TPA and instrumental colour parameters indicates possible cryostabilsation of chicken myofibrillar proteins with addition of oat β – glucans.

cryoprotection ; chicken myofibrillar proteins ; DSC; β – glucans ; texture (TPA) ; instrumental colour (L*; a*; b*)

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