Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Samples Preparation
2.3. Cooking
2.4. Product Storage
2.5. Proximate Composition
2.6. Water Activity
2.7. pH Measurement
2.8. Lipid Oxidation
2.9. Texture Profile Analysis (TPA)
2.10. Colour
2.11. Sensory Quality
2.12. Statistical Analysis
3. Results and Discussion
3.1. Proximate Composition, Water Activity, pH
3.2. Lipid Oxidation
3.3. Colour Parameters
3.4. Textural Properties
3.5. Sensory Quality
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Parameters | Samples | Storage Time [Days] | ||
---|---|---|---|---|
0 | 6 | 12 | ||
Moisture [%] | control | 69.15 A ± 0.12 | ND | ND |
with chia seeds | 70.63 B ± 0.13 | ND | ND | |
Protein [%] | control | 20.27 B ± 0.49 | ND | ND |
with chia seeds | 18.10 A ± 0.32 | ND | ND | |
Fat [%] | control | 9.08 B ± 0.87 | ND | ND |
with chia seeds | 8.47 A ± 0.76 | ND | ND | |
Water activity [-] | control | 0.981 aA ± 0.001 | 0.982 aA ± 0.002 | 0.982 aA ± 0.001 |
with chia seeds | 0.984 aA ± 0.002 | 0.985 aA ± 0.001 | 0.984 aA ± 0.001 | |
pH [-] | control | 6.55 bB ± 0.02 | 6.46 aB ± 0.02 | 6.47 aA ± 0.01 |
with chia seeds | 6.45 abA ± 0.03 | 6.35 aA ± 0.05 | 6.48 bA ± 0.04 | |
TBARS [mg MDA/kg] | control | 0.26 aA ± 0.01 | 0.42 bB ± 0.01 | 0.45 bB ± 0.02 |
with chia seeds | 0.27 aA ± 0.01 | 0.34 bA ± 0.01 | 0.35 bA ± 0.01 |
Parameters | Samples | Storage Time [Days] | ||
---|---|---|---|---|
0 | 6 | 12 | ||
L* [-] | control | 65.85 aA ± 2.27 | 65.49 aA ± 2.89 | 65.92 aA ± 1.88 |
with chia seeds | 65.03 aA ± 2.43 | 64.75 aA ± 2.57 | 66.98 Aa ± 2.32 | |
a* [-] | control | 8.58 aA ± 0.89 | 9.12 aA ± 1.09 | 8.85 aA ± 0.77 |
with chia seeds | 9.78 aB ± 0.45 | 8.93 abA ± 0.67 | 8.43 bA ± 0.57 | |
b* [-] | control | 17.35 bB ± 0.89 | 16.69 abB ± 1.28 | 16.03 aB ± 1.05 |
with chia seeds | 14.92 aA ± 0.81 | 13.79 aA ± 0.80 | 13.84 aA ± 0.81 | |
C* | control | 19.37 aB ± 0.98 | 19.03 aB ± 0.55 | 18.32 aB ± 1.09 |
with chia seeds | 17.86 aA ± 1.04 | 16.44 aA ± 0.84 | 16.21 aA ± 1.06 | |
h° | control | 63.71 bB ± 2.38 | 61.41 aB ± 1.92 | 61.07 aB ± 2.17 |
with chia seeds | 56.83 aA ± 2.67 | 57.06 aA ± 2.00 | 58.71 aA ± 1.85 |
Parameters | Samples | Storage Time [Days] | ||
---|---|---|---|---|
0 | 6 | 12 | ||
L* [-] | control | 64.93 aA ± 1.10 | 66.90 abB ± 1.91 | 67.53 bB ± 1.86 |
with chia seeds | 65.61 aA ± 2.06 | 64.04 aA ± 2.08 | 64.99 aA ± 0.82 | |
a* [-] | control | 4.14 aB ± 0.43 | 3.77 aA ± 0.55 | 3.41 aA ± 0.52 |
with chia seeds | 3.49 aA ± 0.45 | 3.57 aA ± 0.67 | 3.27 aA ± 0.57 | |
b* [-] | control | 18.08 aB ± 0.62 | 18.03 aB ± 1.59 | 17.19 aB ± 1.14 |
with chia seeds | 14.97 aA ± 0.32 | 15.77 aA ± 1.52 | 15.33 aA ± 1.08 | |
C* | control | 18.56 aB ± 0.53 | 18.52 aB ± 1.66 | 17.53 aB ± 1.12 |
with chia seeds | 15.38 aA ± 0.32 | 16.18 aA ± 1.55 | 15.68 aA ± 1.17 | |
h° | control | 77.09 aA ± 1.65 | 78.3 1aA ± 0.80 | 78.74 aA ± 1.79 |
with chia seeds | 76.90 aA ± 1.68 | 77.26 aA ± 2.10 | 78.01 aA ± 1.53 |
Parameters | Samples | Storage Time [Days] | ||
---|---|---|---|---|
0 | 6 | 12 | ||
Hardness [N] | control | 5.45 aB ± 0.87 | 5.26 aB ± 0.71 | 5.43 aB ± 0.63 |
with chia seeds | 3.74 aA ± 0.55 | 4.98 bA ± 0.61 | 4.63 bA ± 0.61 | |
Chewiness [N] | control | 1.41 aB ± 0.42 | 1.18 aA ± 0.28 | 1.36 aB ± 0.37 |
with chia seeds | 0.82 aA ± 0.23 | 1.25 bA ± 0.42 | 1.12 bA ± 0.25 | |
Cohesiveness [-] | control | 0.39 aA ± 0.03 | 0.38 aA ± 0.03 | 0.38 aA ± 0.02 |
with chia seeds | 0.38 aA ± 0.02 | 0.38 aA ± 0.02 | 0.39 aA ± 0.02 | |
Springiness [-] | control | 0.64 bB ± 0.04 | 0.58 aA ± 0.04 | 0.63 bA ± 0.04 |
with chia seeds | 0.58 aA ± 0.05 | 0.59 aA ± 0.04 | 0.62 aA ± 0.04 |
Attributes | Samples | Storage Time [Days] | ||
---|---|---|---|---|
0 | 6 | 12 | ||
Appearance 1—undesirable 10—very desirable | control | 8.0 aA ± 1.3 | 7.4 aA ± 1.7 | 7.6 aA ± 1.4 |
with chia seeds | 6.9 aA ± 1.5 | 7.7 aA ± 1.2 | 8.0 aA ± 13 | |
Intensity of chia aroma 1—not detectable 10—very strong | control | NE | NE | NE |
with chia seeds | 1.8 a ± 0.9 | 2.0 a ± 1.1 | 2.6 a ± 1.1 | |
Aroma acceptability 1—undesirable 10—very desirable | control | 7.8 aA ± 2.0 | 8.0 aA ± 1.1 | 7.9 aA ± 1.4 |
with chia seeds | 7.5 aA ± 1.1 | 7.4 aA ± 1.2 | 8.2 aA ± 0.9 | |
Juiciness 1—dry 10—very juicy | control | 7.2 aA ± 0.9 | 7.3 aA ± 0.8 | 7.4 aA ± 1.0 |
with chia seeds | 7.5 aA ± 0.9 | 8.0 aA ± 0.8 | 8.5 aB ± 1.1 | |
Tenderness 1—tough 10—very tender | control | 7.9 aA ± 0.9 | 8.2 aA ± 0.6 | 8.0 aA ± 0.8 |
with chia seeds | 7.9 aA ± 1.1 | 8.3 aA ± 1.1 | 8.7 aB ± 0.5 | |
Intensity of chia flavour 1—not detectable 10—very strong | Control with chia seeds | NE 3.1 a ± 0.7 | NE 2.7 a ± 0.5 | NE 3.2 a ± 0.6 |
Flavour acceptability 1—undesirable 10—very desirable | control | 7.1 aA ± 1.7 | 8.0 aA ± 1.0 | 8.4 aA ± 1.1 |
with chia seeds | 7.1 aA ± 1.6 | 8.0 aA ± 1.2 | 8.4 aA ± 0.8 | |
Overall quality 1—very low 10—very high | control | 8.3 aA ± 1.3 | 8.0 aA ± 0.8 | 8.1 aA ± 1.1 |
with chia seeds | 7.8 aA ± 0.9 | 8.7 bB ± 0.5 | 8.7 bA ± 0.7 |
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Karpińska-Tymoszczyk, M.; Danowska-Oziewicz, M.; Draszanowska, A. Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties. Foods 2021, 10, 1744. https://doi.org/10.3390/foods10081744
Karpińska-Tymoszczyk M, Danowska-Oziewicz M, Draszanowska A. Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties. Foods. 2021; 10(8):1744. https://doi.org/10.3390/foods10081744
Chicago/Turabian StyleKarpińska-Tymoszczyk, Mirosława, Marzena Danowska-Oziewicz, and Anna Draszanowska. 2021. "Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties" Foods 10, no. 8: 1744. https://doi.org/10.3390/foods10081744