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Application of a vibration damping technique in characterizing mechanical properties of chicken meat batters modified with amaranth

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dc.title Application of a vibration damping technique in characterizing mechanical properties of chicken meat batters modified with amaranth en
dc.contributor.author Lapčík, Lubomír
dc.contributor.author Vašina, Martin
dc.contributor.author Lapčíková, Barbora
dc.contributor.author Plšková, Mária
dc.contributor.author Gál, Robert
dc.contributor.author Brychtová, Michaela
dc.relation.ispartof Journal of Food Measurement and Characterization
dc.identifier.issn 2193-4126 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 11
utb.relation.issue 4
dc.citation.spage 1987
dc.citation.epage 1994
dc.type article
dc.language.iso en
dc.publisher Springer
dc.identifier.doi 10.1007/s11694-017-9581-7
dc.relation.uri https://link.springer.com/article/10.1007/s11694-017-9581-7
dc.subject Chicken meat en
dc.subject Batters en
dc.subject Gel network en
dc.subject Amaranth flour en
dc.subject Dynamic-mechanical testing en
dc.description.abstract Thermal analysis, texture profile analysis, water holding capacity and dynamic mechanical testing methods were used for study of the physico-chemical and mechanical properties of the model chicken meat batters modified by the addition of amaranth flour. It was found that the addition of the amaranth effectively modified and improved their textural and nutritional properties. Further, the addition of calcium dihydrogen phosphate to the complex meat batter was shown to enhance formation of the creation of the three dimensional gel networks during protein denaturation, which resulted in increased tenderness of the product, as was demonstrated by decreased hardness, toughness and gumminess of the chicken batters with the increase of amaranth concentration. These findings were supported by dynamic mechanical vibration testing experiments and by increased water holding capacity. After amaranth flour addition, the observed frequency dependence of the measured damping transfer function of the tested samples showed typical viscoelastic behaviour rather than pure elastic behaviour. The first resonance peak frequency shifted from 200 Hz for unmodified chicken batter to 120 Hz for batter with 1 wt% amaranth concentration and 0.45 wt% calcium dihydrogen phosphate. Formation of a hydrocolloid gel structure was confirmed by thermal analysis experiments, which showed decreased DTA protein denaturation temperature peak position from 101.3 degrees C for the unmodified batter to 90.6 degrees C for batter with 2 wt% amaranth. Interestingly, after addition of a Ca2+ crosslinking agent into the matrix, thermal resistance of the gel phase increased, which was reflected by the increased latter denaturation peak position from 93.7 degrees C (for 1.5 wt% amaranth concentration chicken meat batters without calcium dihydrogen phosphate) to 108.8 degrees C for 0.45 wt% crosslinking agent calcium dihydrogen phosphate and 1.5 wt% amaranth concentration chicken meat batters. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007568
utb.identifier.obdid 43876471
utb.identifier.scopus 2-s2.0-85021131952
utb.identifier.wok 000413303100050
utb.source j-wok
dc.date.accessioned 2018-01-15T16:31:29Z
dc.date.available 2018-01-15T16:31:29Z
dc.description.sponsorship Tomas Bata University in Zlin Internal Grant Agency [IGA/FT/2016/003, IGA/FT/2017/004]; Ministry of Education, Youth and Sports of the Czech Republic [LO1305]
dc.description.sponsorship IGA/FT/2016/003, UTB, Univerzita Tomáše Bati ve Zlíně; IGA/FT/2017/004, UTB, Univerzita Tomáše Bati ve Zlíně; LO1305, MŠMT, Ministerstvo Školství, Mládeže a Tělovýchovy
utb.contributor.internalauthor Lapčík, Lubomír
utb.contributor.internalauthor Lapčíková, Barbora
utb.contributor.internalauthor Plšková, Mária
utb.contributor.internalauthor Gál, Robert
utb.contributor.internalauthor Brychtová, Michaela
utb.wos.affiliation [Lapcik, Lubomir; Lapcikova, Barbora; Plskova, Maria; Gal, Robert; Brychtova, Michaela] Tomas Bata Univ Zlin, Inst Foodstuff Technol, Fac Technol, Nam TG Masaryka 275, Zlin 76001, Czech Republic; [Lapcik, Lubomir; Lapcikova, Barbora] Palacky Univ, Dept Phys Chem, Reg Ctr Adv Technol & Mat, Fac Sci, 17 Listopadu 12, Olomouc 77146, Czech Republic; [Vasina, Martin] Tomas Bata Univ Zlin, Inst Phys & Mat Engn, Fac Technol, Nam TG Masaryka 275, Zlin 76001, Czech Republic; [Vasina, Martin] VSB Tech Univ Ostrava, Dept Hydromech & Hydraul Equipment, Fac Mech Engn, 17 Listopadu 15-2172, Ostrava 70833, Czech Republic
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