https://scholars.lib.ntu.edu.tw/handle/123456789/426018
標題: | Nutritional composition in the chia seed and its processing properties on restructured ham-like products | 作者: | Yi Ding Hui-Wen Lin Den-Jye Yang Yu-Shan Yu Jr-Wei Chen Yi-Ling Lin SHENG-YAO WANG YI-CHEN CHEN |
公開日期: | 2018 | 卷: | 26 | 起(迄)頁: | 124-134 | 來源出版物: | Journal of Food Drug Analysis | 摘要: | 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 |
URI: | https://www.sciencedirect.com/science/article/pii/S1021949817300364 https://scholars.lib.ntu.edu.tw/handle/123456789/426018 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85013660752&doi=10.1016%2fj.jfda.2016.12.012&partnerID=40&md5=3302cb31b77dae7ea533fd675068ebb9 |
DOI: | 10.1016/j.jfda.2016.12.012 | SDG/關鍵字: | arachidic acid; arginine; behenic acid; carrageenan; essential amino acid; fat; heptadecanoic acid; histidine; isoleucine; leucine; lignoceric acid; linoleic acid; linolenic acid; lipid; methionine; mineral; myristic acid; oleic acid; palmitic acid; palmitoleic acid; pentadecanoic acid; phenylalanine; polyphenol; polysaccharide; protein; saturated fatty acid; stearic acid; threonine; unsaturated fatty acid; valine; Article; centrifugation; chia; controlled study; emulsion; food composition; food quality; food storage; lipid oxidation; meat; nonhuman; nutrition; physical chemistry; scanning electron microscopy; analysis; chemistry; food analysis; high performance liquid chromatography; human; meat; nutritional value; plant seed; Salvia; Chromatography, High Pressure Liquid; Food Analysis; Food Storage; Humans; Meat Products; Nutritive Value; Salvia; Seeds |
顯示於: | 動物科學技術學系 |
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