Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat
Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat
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DOI：
10.1016/j.lwt.2015.10.020
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发表时间：
2016-03
期刊：
影响因子：
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通讯作者：
Hazmi Yasin;A. S. Babji;H. Ismail
中科院分区：
文献类型：
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作者：
Hazmi Yasin;A. S. Babji;H. Ismail
采用中心复合可旋转设计（CCRD）对添加鱼明胶（1-5 g/100 ml）、卡拉胶（1-4 g/100 ml）、鸡胸肉（55-65 g/100 g）的鸡球的质地性能（硬度、弹性、黏聚性、咀嚼性）、蒸煮增重和持水能力（WHC）进行优化。对于每个响应，采用多元线性回归分析建立二阶多项式模型。应用理想函数法，优选出鸡球的最佳工艺条件为卡拉胶浓度1.28 g/100 ml、鱼明胶浓度4.62 g/100 ml、鸡肉浓度60.52 g/100 g。在此最佳点，其硬度为62.59 N /100 g，弹性为0.79 mm，黏聚性为0.625，耐嚼性为30.495 N /100 g，蒸煮增重为106.345 g/100 g，含水量为5.14 g/100 g。以添加卡拉胶和明胶的鸡球样品为对照，动态流变特性的G′值最高。卡拉胶、明胶和肉的混合浓度越高，鸡球的G′值越高。
A Central Composite Rotatable Design (CCRD) was adopted in the optimization of chicken ball with the addition of fish gelatin (1–5 g/100 ml), carrageenan (1–4 g/100 ml), and chicken breast meat (55–65 g/100 g) on textural properties (hardness, elasticity, cohesiveness, and chewiness), cooking gain, and water holding capacity (WHC). For each response, a second-order polynomial model was developed using multiple linear regression analysis. Applying desirability function method, optimum conditions for chicken ball were found to be carrageenan concentration of 1.28 g/100 ml, fish gelatin concentration of 4.62 g/100 ml, and chicken meat concentration of 60.52 g/100 g. At this optimum point, hardness, elasticity, cohesiveness, chewiness, cooking gain, and WHC were found to be 62.59 N, 0.79 mm, 0.625, 30.495 N mm, 106.345, and 5.14 g/100 g, respectively. G′ value of control on dynamic rheological properties was the highest among chicken ball samples with addition of carrageenan and gelatin. The higher the mixture concentrations of carrageenan, gelatin and meat, the higher G′ value of chicken ball.