engleski

The effect of oat β-glucan addition on cooking loss, colour and textural attributes of chicken surimi gels after frozen storage

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.

Chicken surimi; Cooking loss; Texture; Instrumental colour; β – glucans; Frozen storage.

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