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Effect of addition of maltodextrins to starch gels on some textural and colour parameters

100%

Przetaczek-Roznowska I., Roznowski J., Fortuna T., Pajak P.

Acta Agrophysica

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2014

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tom 21

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nr 2

Systems of potato starch and potato maltodextrins saccharified to various degrees (low, medium, or high) were investigated to understand the effect of maltodextrin addition on some rheological properties of starch pastes and on chosen textural properties and colour parameters of starch gels. The samples for the study were 10% water pastes of starch alone and starch with maltodextrin added in amounts constituting 10, 20, 30, 40 or 50% (w/w) of the starch. The rheological investigations included determination of flow curves at a temperature of 50°C. The flow curves obtained were described using the Herschel-Bulkley model. The gels were subjected to texture profile determination and to colour analysis in the CIELab space using D65 illuminant and 10° observer. It was found that maltodextrin affects the properties of starch gels even if it replaces as little as 10% of starch in the system. As the proportion of maltodextrin in the gel increases, its flow strength decreases, the thinning degree increases, and the textural parameters change. The changes, however, are not proportional either to the saccharification degree or to the proportion of maltodextrin in the gel. Maltodextrin present in starch gels, regardless of its amount, influences also the values of colour parameters in the CIELab system.

2

The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham

86%

Cegielka A., Slowinski M., Pilkowska K.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 2

73-83

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 mentioned affected the texture of the final product: hardness, chewiness and cohesiveness increased significantly. Basing on a sensory evaluation the most desired texture was obtained 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%).

3

Application of image texture analysis for varietal classification of barley

86%

Zapotoczny P.

International Agrophysics

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2012

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tom 26

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nr 1

This paper presents the results of a study into the use of the texture parameters of barley kernel images in varietal classification. A total of more than 270 textures have been calculated from the surface of single kernels and bulk grain. The measurements were performed in four channels from a 24 bit image. The results were processed statistically by variable reduction and general discriminant analysis. Classification accuracy was more than 99%.

4

The influence of different amount of starter culture on the properties of yogurts obtained from ewe's milk

86%

Bonczar G., Regula A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 2

Ewes milk was inoculated with 2%, 3% and 4% yogurt starter culture Y180 DVS (Ch. Hansen). The yogurts were stored at 4°C for 14 days. The raw milk and pasteurized milk were analyzed, also yogurt after 1, 7, 14 days of storage were estimated. Organoleptic evaluation and texture analyses were done in yogurts. It was observed that yogurts made with higher starters addition contained more free fatty acids, the vitamin C and the ascorbic acid, but less nitrogen compounds. Amount of starter influenced the texture parameters.

5

Comparison of meat quality of selected exotic animals species

72%

Balowski M., Sobczak M., Zochowska-Kujawska J., Pytel-Zajac O., Niedzwiedz M.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

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2015

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tom 36

6

Influence of horse meat storage in cold and frozen states on its chemical content, hydration properties and texture parameters of horse meat

72%

Stanislawczyk R., Rudy M., Gil M., Duma-Kocan P.

Medycyna Weterynaryjna

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2019

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tom 75

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nr 04

The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.

7

The influence of storage conditions on texture parameters and sensory quality of sour cherry jams with various plant additives

72%

Banas A., Korus A., Korus J.

Żywność Nauka Technologia Jakość

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2018

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tom 25

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nr 3

8

Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration

58%

Bortnowska G., Tokarczyk G.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2009

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tom 12

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nr 3

9

Differences between technological and textural parameters of meat from farmed and wildlife red deer (Cervus elaphus) determined by PCA method

58%

Kral M., Snirc M., Tremlova B.

Żywność Nauka Technologia Jakość

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2018

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tom 25

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nr 3

10

Effect of post-mortem ageing, method of heating and reheating on collagen solubility, shear force and texture parameters of bovine muscles

58%

Kolczak T., Krzysztoforski K., Palka K.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 1

The muscles semitendinosus (ST) and psoas major (PM) were removed from young bull carcasses 24 h after slaughter and stored at 4°C. On the 1st, 6th, and 12th day of post-mortem ageing the chemical composition (moisture, fat, protein) and contents of total and soluble collagen were estimated. The muscle steaks were boiled at 100°C, roasted at 170°C or fried in vegetable oil at 160°C to the internal temperature of 75°C in each case. The heated muscles were stored at 4°C for 6 days and reheated in the same heating environment to the internal temperature of 60°C. In heated and reheated muscles determinations of total and soluble collagen, WB shear force measurements and texture profile analysis (TPA) were conducted. The raw PM muscle contained two times less intramuscular collagen than ST muscle. The solubility of PM muscle collagen was higher than the solubility of ST muscle collagen. During post-mortem ageing the collagen solubility of both muscles increased. In the boiled muscles the level of soluble collagen was lower than in the roasted or fried ones. During post-mortem ageing the WB shear force, TPA hardness and TPA chewiness values of both muscles decreased. At the same time of post-mortem ageing, WB shear force values were the highest for boiled, middle for roasted and the lowest for fried muscles. The roasted muscles had the highest and fried ones the lowest values of TPA hardness, whereas values of TPA chewiness were similar, independently of the heating method used. The reheating of muscles after 6 days of cold storage had no effect on the WB shear force, although their TPA hardness and TPA chewiness values increased.

Ograniczanie wyników

Effect of addition of maltodextrins to starch gels on some textural and colour parameters

The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham

Application of image texture analysis for varietal classification of barley

The influence of different amount of starter culture on the properties of yogurts obtained from ewe's milk

Comparison of meat quality of selected exotic animals species

Influence of horse meat storage in cold and frozen states on its chemical content, hydration properties and texture parameters of horse meat

The influence of storage conditions on texture parameters and sensory quality of sour cherry jams with various plant additives

Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration

Differences between technological and textural parameters of meat from farmed and wildlife red deer (Cervus elaphus) determined by PCA method

Effect of post-mortem ageing, method of heating and reheating on collagen solubility, shear force and texture parameters of bovine muscles