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J Food Drug Anal. 2018 Jan;26(1):124-134. doi: 10.1016/j.jfda.2016.12.012. Epub 2017 Feb 15.

Nutritional composition in the chia seed and its processing properties on restructured ham-like products.

Author information

1
Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan.
2
Department of Optometry, Asia University, Taichung, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan.
3
Department of Nutrition, China Medical University, Taichung, Taiwan.
4
Health Bureau of Taichung City Government, Taichung, Taiwan.
5
Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan; Poultry Industry Section, Department of Animal Industry, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan.
6
Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan; Experimental Farm, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan.
7
Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan. Electronic address: ycpchen@ntu.edu.tw.

Abstract

Low-fat meat products always have harder texture, lower juiciness, and worse flavor. Due to their higher water-holding, water absorption, and organic molecule absorption, chia seeds (CHIA) have been applied in powders, nutrition bars, breads, and cookies. Hence, the objectives of this study were to: (1) analyze the nutritional compositions in CHIA; and (2) look for the possible application of CHIA on restructured ham-like products. CHIA has high amounts of α-linolenic acid, crude polysaccharides, and also contains essential amino acids, minerals, and polyphenols. Regarding processing properties of CHIA, a combination of CHIA and carrageenan (CA) increased (p<0.05) production yield of restructured ham-like products. A scanning electron microscope observation indicated that CHIA and CA addition can assist an emulsification in this ham-like product. Addition of 0.5% CA and 1.0% CHIA in this ham-like product showed the similar overall acceptance as products with added fat. Following storage at 4°C, higher (p<0.05) purge and centrifugation losses, as well as hardness of this ham-like product can be improved by adding CHIA and CA. CHIA addition also resulted in lower (p<0.05) lipid and protein oxidation, especially a 1.0% addition. In summary, due to both nutritional addition and improvements on physicochemical and sensorial properties of restructured ham-like products, CHIA seeds have great potential on the development of healthy and good-quality meat products.

KEYWORDS:

chia seed; nutritional profile; physicochemical changes; restructured ham-like product; scanning electron microscope

PMID:
29389547
DOI:
10.1016/j.jfda.2016.12.012
[Indexed for MEDLINE]
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