Effects of different hydrocolloids on the texture profile of chicken meat emulsions.

The aim of the study was to produce chicken breast meat emulsions with the addition of diff erent hydrocolloids that would have comparable, or better, textural properties to those produced with phosphates (E 450-452). We prepared 10 emulsions from mechanically separated chicken breast meat (as three experimental repetitions) with the additions of: phosphates (control; 0.7%), and three diff erent levels of one each of carrageenan, xanthan (these additives were used at 0.5%, 0.8% and 1% levels) or potato starch (1%, 1.5%, 2%). Instrumental measurements of colour (CIE L*, a*, b*) and texture (texture profi le analysis, stress relaxation tests) were performed, along with evaluation of the sensory attributes (descriptive analysis). These chicken breast meat emulsions with diff erent hydrocolloids signifi cantly diff ered in their instrumentally measured colour values and most texture parameters (hardness, cohesiveness, gumminess, chewiness, resilience, F0, Y30), and in some of the sensory attributes (colour, fi rmness, aroma). The increases in carrageenan and potato starch additions aff ected some of the measured colour values and the sensory attributes, although the measured texture parameters were not aff ected. The increases in xanthan addition showed changes in the colour, texture and sensory profi les. Those chicken breast meat emulsions with phosphate (0.7%), carrageenan (0.5%, 0.8%) and potato starch (2.0%) were the most similar in colour, texture and aroma. Those with potato starch showed non-signifi cant trends for improved attributes compared to the control group, due to their intense aroma. [ABSTRACT FROM AUTHOR]