The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham

Abstract The aim of the study was to investigate dependence selected textural, rheological and mechanical vibration damping properties restructured chicken breast ham (RCBH) on concentration furcellaran (FRC1 or FRC2) κ-carrageenan (KC) during a 14-days storage period (at 4 ± 2 °C). above-mentioned polysaccharides were used in concentrations 0.25 g/100 g, 0.50 g/100 g, 0.75 g/100 g 1.00 g/100 g. Control sample (CS) without any polysaccharide addition also produced. RCBH samples affected by type (p