Instrumental Color Parameters Research Articles

Quality of grape tomatoes in differents cultivation systems

Tomato is a fruit rich in bioactive compounds like lycopene, vitamin C and phenolic compounds. However, cultivation conditions can influence the concentration of these substances. In this study, the objective was to analyze quality characteristics of tomato fruits in different cultivation systems. The following characteristics were evaluated: pH, soluble solids content, total acidity, relationship between soluble solids content and total acidity, instrumental color parameters (L *, a *, b *, chroma and hue), texture, bioactive compounds (total carotenoids, lycopene, total phenolic compounds and vitamin C) and antioxidant activity of grape tomato fruits grown in a greenhouse in different systems (soil x substrate). A completely randomized design was used, with two treatments and four replications. The analysis were performed by official methods and in triplicate. The pH, soluble solids, texture, color, lycopene, vitamins C and antioxidant activity were not affected by the cultivation system used. However, grape-type tomatoes grown in substrate showed higher levels of carotenoids (36.31 µg.100 g-1 fresh matter), phenolic compounds (68.37 mg GAE.100 g-1 fresh matter) and ratio between total soluble solids and total acidity (17.90), and lower total acidity (0.58% citric acid 100 g-1), which represents a nutritional, sensorial and functional advantage for the consumer.

Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities

This study aims to characterize the Agave americana leaves powder (AALP) and valorize its soluble extract (soluble extract Agave americana leaves (SEAAL)) on a steamed yoghurt. During 21 days of storage, the analyses of pH, titratable acidity, syneresis, viscosity, color and texture of SEAAL at 1, 2 and 3% on refrigerated yoghurt were performed. The results revealed that AALP had a high level in mineral composition and richness in total sugars and protein with 55.68 and 34.56%, respectively. Concerning the techno-functional and biological properties, AALP had a higher (p < 0.05) water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SWC), exhibiting a good anti-food-borne bacterial activity, especially against Salmonella typhymurium. The incorporation of SEAAL extract into yoghurt was also investigated to determine the rheological properties, instrumental color (L*, a* and b*) and textural (hardness, cohesivness, adhesiveness and elasticity) parameters, as well as sensory attributes using a 5-point hedonic scale. Generally, SEAAL improved the color and texture of the product by decreasing the syneresis and increasing the viscosity compared to the control samples. Similarly, the yoghurt enriched with 2% of SEAAL was the most appreciated by the tasting panel. Given its richness in nutritious ingredients, SEAAL could be a promising constituent for improving the quality of yoghurt. Furthermore, SEAAL could be a strong candidate for future applications in a wide range of healthy dairy products.

Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation

This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for 9 days. The treatments were AP (air packaging), OSP (oxygen-scavenger packaging), AUV1 (air packaging + UV-C at 0.102 J/cm2), OSUV1 (oxygen-scavenger packaging + UV-C at 0.102 J/cm2), AUV3 (air packaging + UV-C at 0.301 J/cm2), and OSUV3 (oxygen-scavenger packaging + UV-C at 0.301 J/cm2). Lipid oxidation, protein oxidation, lightness and yellowness increased, while redness, hardness and chewiness decreased during storage in all treatments (p &lt; 0.05). OSP, OSUV1 and OSUV3 exhibited lower yellowness, total color difference (ΔE), lipid and protein oxidation, and higher redness, hardness and chewiness than air packaging (AP; p &lt; 0.05), being similar to each other concerning these parameters throughout storage (p &gt; 0.05). AUV3 showed higher lipid oxidation, protein oxidation, yellowness, ΔE, and lower redness, hardness and chewiness followed by AUV1 than AP (p &lt; 0.05). UV-C at these doses was not adequate for refrigerated trout fillets by inducing oxidative degradation. O2 scavenger was effective in preventing the adverse effects from storage period and UV-C, independently of the dose, and could be a simple and powerful alternative to make feasible the industrial application of UV-C at 0.102 and 0.301 J/cm2 in refrigerated rainbow trout fillets, which has proven antimicrobial effect and it is a promising non-thermal technology for the fish production chain.

Use of native pea starches as an alternative to modified corn starch in low-fat bologna

In an attempt to explore alternative ingredients that satisfy emerging consumers demand for clean label products, we investigated the impact of pea starches on functional properties, textural and eating quality of low-fat (LF) bologna. LF bologna processed without binder (control) was compared to formulations supplemented with modified corn starch (MCS) or one of two pea starches: air classified pea starch (ACPS) and wet extracted pea starch (WEPS). Although not as effective as corn starch, addition of pea starches reduced cook loss and improved water holding capacity of LF bologna sausage (P < 0.05). Generally, pea starches contributed to higher chewiness and hardness in LF bologna (P < 0.05). However, instrumental colour parameters as well as sensory attributes of LF bologna type sausages were only minimally impacted by the addition of starches. The current study revealed that pea starch addition to LF bologna could be beneficial for meat processors given that its effect on sensory attributes is only marginal when compared to other conventional binders.

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods.

The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W. The highest carotenoid was β-carotene. The ABTS+• (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (Ferric Ion Reducing Antioxidant Power) values ranged from 2.04 up to 3.27 mmol Trolox/100 g ww, and from 1.89 up to 2.29 mmol Trolox/100 g ww, respectively. As expected, the color difference of freeze-dried samples was the lowest (7.06), similar to combined drying conditions (9.63), whilst the highest value was found after convective drying (37.0). All treatments were sensory acceptable (no off-flavors). However, still, further research is needed to fully optimize these studied drying treatments because the freeze-dried sample still had higher carotenoid content and better instrumental color parameters. Although recently the impact of microwave drying has been studied, this is the first work comparing phytochemical composition of loquat fruit under the different drying methods mentioned above.

Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz).

Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the "puba", a typical food from the north of Brazil. The evaluation of the qualities of the puba flour is little explored, thus, this study aimed to evaluate the pH (of the fermentation liquid), the texture of cassava pieces after a fermentation process, puba flour instrumental color parameters and its thermal and pasting properties. The pH and the force decreased with the incubation time. Puba flour from 3 to 7days had the highest lightness, being good for food application. "a" and "b" values showed that the roots tended to a light blueish green due to post-harvest degradation and fermentation. The results of DSC analyses demonstrated that there was no significant difference in the gelatinization initial temperature between days 1-7, as well, no significant changes were observed in gelatinization peak temperature, conclusion temperature and gelatinization enthalpy. For the paste properties, the viscosity peak and breakdown slightly increased, and no significant changes as observed in final viscosity, setback and paste temperature on the days of fermentation. Therefore, the fermentation conditions (size of the pieces), the microorganisms (intrinsic of the material), and the time of seven days was not enough to promote drastic changes in the granules of cassava starch.

Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 and 4.5 and incubation temperatures of 15 and 25 °C. Lactobacillus casei SJRP66 and Lactobacillus casei SJRP169 were selected and added to the low-fat fermented sausage – C (control), FOS (25% reduced fat with 2% FOS), FOS_66 (25% reduced fat with 2% FOS and L.casei SJRP 66) and FOS_169 (25% reduced fat with 2% FOS and L.casei SJRP 169). The evaluation included pH, moisture, lactic acid bacteria count, probiotic count, weight loss, instrumental color, TBARS and texture parameters. FOS_66 and FOS_169 presented a good probiotic count (8 log CFU/g) and similar technological behavior to the control. The addition of the probiotic showed no effect on lipid oxidation and * value. These strains of probiotic showed promising properties for applications in low-fat Italian type salami with healthier appeal.

Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando

&lt;p&gt;The present study aimed to make and compare the physicochemical and sensory aspects of milk butter and clarified butter from the milk of Girolando cows. The milk was hygienically collected, creamed and had its fat standardized, after that there was the production of milk butter and clarified butter, according to official methodologies, or according to traditional methods of the region. Fat percentage values were 80.50% in cream, 71.55% in milk butter and 97.33% in clarified butter. The protein content was 0.99% in sour cream, 0.75% in butter and 0.72% in clarified butter. We demonstrated that the technological process involved in the production of clarified butter reduces the protein content in the final product, but rises the fat content. The sensory analysis of the butter allowed identifying 19 unimportant attributes for the consumer, but it was possible to demonstrate the discriminatory capacity of consumers, with the difference (p&amp;lt;0.10) for color, flavor, and texture. As for the instrumental color parameters (L *, a *, b *, Chroma, and Hue) confirmed that the color of the final product depends directly on the fat content, thus the clarified butter was located in the golden yellow range, while the milk butter was in the light yellow band. The results of this study suggest that further research should be conducted to standardize bottle butter production processes in the country.&lt;/p&gt;

Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour

ABSTRACTThe aim of the present study was to evaluate the physicochemical and sensory qualities of pre-fried and fried fish nuggets manufactured with partial replacement of coating flour by fish (Priacanthus arenatus) waste flour. Four formulations of pre-fried and fried nuggets were prepared as follows: control (coating with 100% wheat flour), C10 (coating with 90% wheat flour and 10% fish waste flour), C25 (coating with 75% wheat flour and 25% fish waste flour), and C40 (coating with 60% wheat flour and 40% fish waste flour). All samples were analyzed regarding proximate composition, instrumental color parameters, instrumental texture profile, and sensory attributes (overall liking, purchase intention, consumer interest, and check-all-that-apply). The addition of 40% fish waste flour in place of coating flour increased (P < .05) protein, lipid, and ash contents in both pre-fried and fried fish nuggets, while (P < .05) carbohydrate levels decreased compared to fish nuggets without the inclusion of fish waste flour. Overall, the replacement of coating flour by 25% and 40% fish waste flour increased (P < .05) h° angle and a* and b* values in both pre-fried and fried fish nuggets. In addition, the same replacement levels decreased (P < .05) hardness and chewiness in pre-fried nuggets, while increasing (P < .05) these parameters in fried nuggets. Regarding sensory attributes, fish waste flour increased (P < .05) the perception of a dark golden color, fish flavor, and crunchiness, leading to a higher (P < .05) overall liking and preference for nuggets containing 25% and 40% fish waste flour in replacement of coating flour. Therefore, the replacement of fish nugget coating flour with 40% fish (Priacanthus arenatus, Cuvier, 1829) waste flour is a potential strategy for waste management and health market encouragement.

English

Tomato is widely consumed in the world and its concentrated paste represents the main product from industrial tomato cultivars. One of the industry&#39;s biggest challenges is to produce in a sustainable and effective chain to simultaneously fulfill the cost reduction and quality improvement demands. This study aimed to show the loss of tomato paste quality attributes along its industrial processing chain, focusing on three parameters: (1) ascorbic acid content; (2) color and (3) consistency. Samples of tomato paste (29 &deg;Brix) were subjected to thermal treatment at 60, 70 and 80&deg;C, cooled down and analyzed for the mentioned attributes by kinetic parameters. Both ascorbic acid (z = 62.8&deg;C, R2 = 0.9499) and instrumental color (z = 19.0&deg;C, R2 = 0.9924 for a*/b*, and z = 16.3&deg;C, R2 = 0.9897 for TPS) parameters degradation were well described by first-order kinetic models. Consistency attributes were not affected by the thermal treatment temperature. The temperature effect at each stage of processing allowed identifying the sterilization and storage steps as responsible for the greater degradation of color and ascorbic acid, respectively. The industry must control sterilization and increase sun protection in the offseason to preserve color and ascorbic acid, ensure lower losses of sensorial quality without reducing its productive flexibility, always prioritizing food safety. &nbsp; Key words: Color, storage, shelf life, vitamin C, consistency.

Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie.

Effect of sonication on the quality parameters of juçara, banana and strawberry smoothie was evaluated using a rotational central composite design with power (73.5-250.0W) and time (7-36min) as independent variables. The sonicated smoothie was evaluated regarding anthocyanins, instrumental color and rheological and physicochemical parameters. Within the evaluated processing conditions, 86% of anthocyanins were retained. The pH and acidity of the smoothie wasn't affected by the independent variables. Regarding instrumental color parameters, only luminosity was affected by the operational conditions. The cavitation phenomenon decreased the apparent viscosity of the smoothie. The sonicated smoothie presented non-Newtonian behavior, with characteristics of a pseudoplastic fluid (n < 1) in all treatments and control. Taking into account that the highest anthocyanin retention was observed at 147W for 2min, this condition was the most recommended for the processing of the product.

EVALUATION OF THE TECHNOLOGICAL QUALITY OF SNACKS EXTRUDED FROM BROKEN GRAINS OF RICE AND MECHANICALLY SEPARATED TILAPIA MEAT FLOUR

The objective of this study was to evaluate the technological vulnerability of snacks extruded from broken rice grains (BRG) and mechanically separated tilapia meat flour (MSMF) and to characterize the best formulation from a technological point of view. Five snack formulations were elaborated with different levels of MSMF (0%, 10%, 20%, 30% and 40%) replacing the BRG. The snacks were evaluated in relation to expansion index, specific volume, hardness, instrumental color parameters, water activity (Aw) and scanning electron microscopy to identify the maximum substitution level of BRG by MSMF that did not compromise the technological quality of the product. Aw was similar (p&gt;0.05) in all formulations. Replacement of MSMF by BRG influenced (p&lt;0.05) expansion index, specific volume, hardness, and L*, a* and b* values. However, the replacement of 30% of BRG by MSMF did not compromise the technological quality of the extruded snacks. In addition, this formulation presented high nutritional value, acceptance and purchase intention and could therefore be used as an industrial strategy to meet current consumer demand for nutritious foods and stimulate fish consumption.

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 and myoglobin isoforms were assessed repeatedly every 5 min during the first 40 min and every 10 min from 40 to 120 min after surface cutting. Colour stability was measured instrumentally during 4 consecutive days of simulated retail display. L* values were lower for Frozen treatment compared to meat aged for 6 and 12 days. Redness increased at a lower rate for Frozen treatment compared to samples aged for 6 days up to the breakpoint and took a longer time to stabilize. Meat subjected to the ageing-freezing/thaw process required a longer time to reach a fully bloomed status than meat aged up to 12 days post mortem. The ageing-freezing/thaw process improved the redness of lamb meat displayed for 4 days in cold storage.

Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production

Tucupi is a kind of broth that is common to the Amazonian region of Brazil, which is produced after the spontaneous fermentation and boiling of manipueira, a liquid by-product extracted from cassava roots during cassava flour production. The bioactive amines formation and their alterations during tucupi processing were investigated for the first time. In addition, the physicochemical changes, instrumental color parameters and carotenoid profile were monitored during tucupi production. Regarding the changes on the profile of carotenoids, all-trans-β-carotene was the major carotenoid, followed by its 9- and 13-cis isomers, and this profile was not altered throughout the process. Spermidine (polyamine), putrescine, tyramine and histamine (biogenic amines) were the bioactive amines identified during the tucupi production process, but at low levels (0.76–7.24 mg/L). Principal Component Analysis suggested three distinct stages during tucupi production: the first stage was characterized by the manipueira up to 12 h of fermentation with the highest values of pH, total and reducing sugars, and total starch; the second stage refers to the end of the fermentation process (16 to 24 h), in which biogenic amines (histamine and tyramine) were produced; and the third stage was characterized by the final product (tucupi), with the highest values of total acidity, soluble solids, polyamines and tyramine. Therefore, the results suggest the need of an accurate control of the fermentation of the manipueira to avoid or minimize the formation of biogenic amines.

Physicochemical stability of bread fortified with tilapia-waste flour

ABSTRACTThe physicochemical stability of six bread formulations with different tilapia flour (BTF) levels (0%, 2.5%, 5%, 10%, 15%, and 20%) in substitution to wheat flour was investigated regarding moisture content, water activity (aw), pH, instrumental color parameters, texture profile, lipid and protein oxidation on days 0, 2, 4, 6 and 8 at 25°C. BTF10%, BTF15%, and BTF20% displayed lower (P < 0.05) moisture, aw, lightness index, cohesiveness, springiness and resilience, and higher (P < 0.05) pH, redness index, yellowness index, hardness, chewiness, lipid and protein oxidation compared to BTF0%, BTF2.5%, and BTF5%. Nevertheless, pH drops, lipid and protein oxidation were less pronounced (P < 0.05) for BTF10%, BTF15%, and BTF20% during storage. Although quality loss has been observed in breads containing ≥ 10% TF, bread at 5% TF did not display altered traditional wheat bread physicochemical characteristics and may be an attractive alternative for the health food market.

Jaboticaba yoghurts enriched with whey protein or albumin: evaluation of phenolic content and color

In the present study, nonfat yoghurt made with whey protein isolate (WPI) or pasteurized egg white powder (albumin) was added with syrup containing jaboticaba pulp and lyophilized jaboticaba peel flour and six experimental groups were made: control yoghurt (CY); WPI yoghurt (WY); albumin yoghurt (AY), syrup yoghurt and WPI (WSY); syrup and albumin yoghurt (ASY) and syrup yoghurt (SY). This study aimed to verify the influence of the addition of fruit syrup on the phenolics compounds and on the instrumental color parameters of yoghurts made with proteins on the 1st and 28th day of storage. There was a significant decrease in total phenolics content in yoghurt containing WPI and syrup (from 1408.14mg GAE.L-1 to 686.73mg GAE.L-1), as well as total anthocyanin content. However, yoghurt containing syrup and albumin showed an increase in total flavonoid content on day 28 of storage (from 28.30mg QE.100g-1 to 38.29mg QE.100g-1). Regarding color, there was an increase in L* and b* values in yoghurt containing syrup and WPI and in yoghurt containing syrup and albumin. For a* values, a decrease was observed at the end of the storage period in samples containing protein (WPI or albumin) and syrup. The data showed that the addition of jaboticaba syrup to yoghurts containing different proteins provided different phenolics compounds contents at the end of the storage period, and different color parameters to the final product.

A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen

Fifty six Brazilian bee pollen samples were characterised, and their botanical and geographical origins were studied. The samples were also classified based on physicochemical and biological properties. The characterisation was done using Soxhlet extraction and micro-Kjeldahl methods, ashing at 550 °C, transmittance, microscopy, spectrophotometry, inductively coupled plasma optical emission spectrometry and high-performance liquid chromatography. As expected, the values of proteins (7.9–32.2 g/100 g), lipids (3.2–13.5 g/100 g), ash (1.9–3.6 g/100 g), carbohydrates (54.9–82.8 g/100 g), K (3.4–9.8 g/kg), Ca (0.9–4.1 g/kg), Mg (0.6–2.4 g/kg), Fe (46–1180 mg/kg), Na (20–374 mg/kg), Mn (25–215 mg/kg), Zn (30–101 mg/kg), Cu (7.4–19.7 mg/kg), total phenolics (6.5–29.2 mg GAE/g) and flavonoids (0.3–17.5 mg QE/g) as well as the phenolic profiles varied among the samples. In general, the products had high antioxidant capacity (ORAC: 133–563 μmol TE/g; DPPH: 9.4–155 μmol TE/g) and the antimicrobial capacity varied according to the sample and microorganism tested. The instrumental colour parameters could be used as indicators of some minerals. Based on multivariate approaches, bee pollen from Southern Brazil seemed to have a higher biological potential, whereas products from the Northeast region had higher calcium and magnesium levels. Similarities were identified in bee pollen containing C. nucifera or Brassica, and monofloral bee pollen seemed to have higher mineral content than heterofloral bee pollen.

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P &lt; 0.05) lipid contents and energy values and the lowest (P &lt; 0.05) moisture and carbohydrate levels. The protein contents were similar (P &gt; 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P &lt; 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P &gt; 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P &lt; 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P &lt; 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.

Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics

Supplementation of dairy products with non-dairy ingredients with the aim of increasing the concentration of particular nutrients is a common industrial practice. In the present study, a semi-hard cheese was supplemented with each of five seaweeds (Himanthalia elongata, Laminaria ochroleuca, Porphyra umbilicalis, Ulva lactuca, Undaria pinnatifida). Addition of 10 g of dehydrated seaweed per kg of curd caused significant differences in dry matter and pH value, but it hardly influenced cheese microbiota. Antioxidant activity, which was correlated with total phenolic compounds, was significantly higher in cheese supplemented with H. elongata than in control cheese. Instrumental colour and texture parameters of cheese varied significantly with the added seaweed species. Cheeses supplemented with H. elongata, U. pinnatifida and L. ochroleuca received odour and flavour quality scores from panellists that did not differ from those of the respective control cheese until day 60 and were associated with low seaweed odour and flavour scores.

Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage.

Possible new additives for surimi-like products made from chicken meat, which could improve its functional properties during frozen storage, are the subject of much research. The use of dietary fibre in surimi-like products made from chicken meat has not been extensively studied. The objective of this study was to determine the effectiveness of barley bran flour in stabilizing chicken myofibrillar proteins during frozen storage and maintaining its functionality. Surimi-like material (chicken myofibrillar protein concentrate &ndash; CMPC) from mechanically deboned chicken meat was mixed with barley bran flour (0&ndash;6%) and stored in a freezer for 30, 60, 90 and 180 days. Instrumental color measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with an aluminium cylindrical probe P/75. Differential scanning calorim- etry (DSC) was used for the determination of denaturation temperatures and enthalpies. Denaturation enthalpies of CMPC increased when the mass fraction of barley bran was increased (w = 0&ndash;6%). Instrumental color parameters (L*, a* and b*) of CMPC gels were significantly (p < 0.05) af- fected by the addition of barley bran. Texture profile analysis (TPA) parameters &ndash; hardness and chewiness &ndash; increased significantly (p < 0.05) with the addition of barley bran (w = 0&ndash;6%). Cohesiveness and springiness were also significantly (p < 0.05) affected by the addition of barley bran (w = 0&ndash;6%) during frozen storage. The increase in denaturation enthalpies and some instrumental textural and color parameters, indicate possible interactions of chicken myofibrillar proteins with barley bran.