Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat

Abstract

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.