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

• Published in: Yàowu shi͡p︡in fenxi Vol. 26; no. 1; pp. 124 - 134
• Main Authors: Ding, Yi, Lin, Hui-Wen, Lin, Yi-Ling, Yang, Deng-Jye, Yu, Yu-Shan, Chen, Jr-Wei, Wang, Sheng-Yao, Chen, Yi-Chen
• Format: Journal Article
• Language: English
• Published: China (Republic : 1949- ) Elsevier B.V 01.01.2018; Food and Drug Administration; Taiwan Food and Drug Administration
• Subjects: Absorption; Amino acids; Carrageenan; Centrifugation; chia seed; Chromatography; Composition; Cookies; Dietary fiber; Emulsification; Fatty acids; Flavonoids; Flavor; Food; Ham; Linolenic acid; Meat; Meat products; Minerals; Molecular chains; Nutrition; nutritional profile; Original; Oxidation; physicochemical changes; Phytochemicals; Polyphenols; Polysaccharides; Properties (attributes); Proteins; restructured ham-like product; Saccharides; scanning electron microscope; Scanning electron microscopy; Seeds; Sensory evaluation; Sensory properties; Sodium; Solvents; Water absorption; United States > US; Japan; Taiwan; nutritional profile; restructured ham-like product; physicochemical changes; chia seed; scanning electron microscope
• ISSN: 1021-9498; 2224-6614
• DOI: 10.1016/j.jfda.2016.12.012

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. [Display omitted] •Chia seeds (CHIA) have high amounts of α-linolenic acid and crude polysaccharides.•CHIA is a good daily supplement for achieving the daily reference intakes of essential amino acids and minerals.•Rutin and hesperidin are the major flavonoids in CHIA.•CHIA addition can improve processing properties of restructured ham-like products.•CHIA addition retards lipid/protein oxidation of restructured ham-like products on storage (4°C).