Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach
Ladislav Šiška,
Robert Gál,
František Štefunko,
Zdeněk Polášek,
Zuzana Lazárková,
Markéta Pětová,
Zdeněk Trvdoň,
Richardos Nikolaos Salek
Affiliations
Ladislav Šiška
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
Robert Gál
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
František Štefunko
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
Zdeněk Polášek
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
Zuzana Lazárková
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
Markéta Pětová
Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
Zdeněk Trvdoň
Schrom Farms spol. s.r.o., 742 91 Velké Albrechtíce, Czech Republic
Richardos Nikolaos Salek
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of three divergent algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran) at four different concentrations (0.25, 0.50, 0.75, and 1.00% w/w) on the physicochemical, textural, rheological and organoleptic properties of model chicken liver pâté (CLP) samples. Overall, the highest hardness and viscoelastic moduli values of the CLP samples were reported when κ-carrageenan and furcellaran were utilized at a concentration of 0.75% w/w (p < 0.05). Furthermore, increasing the concentrations of the utilized hydrocolloids led to increase in the viscoelastic moduli and hardness values of CLP. Compared to the control sample, an increase in spreadability was reported in the CLP samples with the addition of hydrocolloids. Finally, the use of algal hydrocolloids proved to be an effective way to modify the techno-functional properties of CLP.