Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties.

Mirosława Karpińska-Tymoszczyk,Marzena Danowska-Oziewicz,Anna Draszanowska

doi:10.3390/foods10081744

Mirosława Karpińska-Tymoszczyk, Marzena Danowska-Oziewicz + Show 1 more

Open Access

https://doi.org/10.3390/foods10081744

Copy DOI

Abstract

Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples.

Highlights

Chia (Salvia hispanica L.) is an annual herbaceous plant that belongs to the Lamiaceae family
The moisture content was significantly higher in the patties with the addition of chia seeds (70.63%) than in the control sample (69.15%), while they contained a lower amount of protein (18.10%) and fat (8.47%) than the control samples (20.27% and 9.08%, resp.)
Water activity in foodstuffs informs about the degree of link between water molecules and food ingredients and its value reflects the availability of water for chemical and biochemical reactions and microorganism growth, which determines the storage stability of food [19]

Summary

Introduction

Chia (Salvia hispanica L.) is an annual herbaceous plant that belongs to the Lamiaceae family. Chia seeds are gaining interest in food science and industry as it was reported they contain a considerable amount of essential fatty acids in the oil, dominated by αlinolenic acid, as well as low share of saturated fatty acids [1,2]. Another interesting feature of chia seeds is a presence of biologically active compounds, polyphenols such as gallic, caffeic, chlorogenic, cinnamic and ferulic acids, quercetin, kaempferol, epicatechin, rutin, apigenin and p-coumaric acid [3,4] as well as other antioxidants and dietary fiber [4]. Several studies showed that the chia seeds, and their bioactive compounds, presence in the diet was related to the lower occurrence of cardiovascular disease and hepatoprotective effect [7], and positive action against plasma oxidative stress and obesity related diseases [8]

Objectives

Methods

Results

Conclusion