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

Authors

Y. Ding
H.-W. Lin
Y.-L. Lin
D.-J. Yang
Y.-S. Yu
J.-W. Chen
S.-Y. Wang
Y.-C. Chen

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. © 2017

Abstract Image

ScienceDirect Link

10.1016/j.jfda.2016.12.012

Recommended Citation

Ding, Y.; Lin, H.-W.; Lin, Y.-L.; Yang, D.-J.; Yu, Y.-S.; Chen, J.-W.; Wang, S.-Y.; and Chen, Y.-C. (2018) "Nutritional composition in the chia seed and its processing properties on restructured ham-like products," Journal of Food and Drug Analysis: Vol. 26 : Iss. 1 , Article 39.
Available at: https://doi.org/10.1016/j.jfda.2016.12.012

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