Investigation of nutritional composition in chia seed and the possibility of its practical application on restructured ham-like products
Date Issued
2015
Date
2015
Author(s)
Ding, Yi
Abstract
A meat product is mainly composed of poultry or livestock that is processed to a finished or semifinished product, i.e. sausage, ham, meatball, and chicken nugget. Each meat product has characteristics itself. Especially, tenderness of emulsion-type sausages is preferred by consumers in western communities. However, the high fat, especially saturated fatty acid, intake from meat products is considered as a major factor causing coronary heart and cardiovascular diseases. To decrease the risk of those chronic diseases, low-fat meat products are developed in decades. A restructured ham-like product which contains the low-fat advantage of ham and emulsifying effect of emulsion-type sausage is potentially developed in the market. Considering the hardness as well as worse flavor and juiciness of low-fat meat products, fat replacers which can improve textural and sensorial properties of products are utilized. Dietary fiber is a good fat replacer containing water binding capacity, emulsifying ability, and also health benefits. A chia (Salvia hispanica) seed has high ratio of dietary fiber and ω-3 unsaturated fatty acid. Many studies indicated that chia seed has been well applied in deserts, but it was not used in meat products based on our knowledge. We expect that low-fat restructured ham-like products can be improved by this magic seed, and provide a novel functional meat-based food product to consumers simultaneously. According to our composition analyses, chia seeds have high amounts of α-linolenic acid (ALA), diverse amino acids and minerals, and polyphenols. Regarding water binding capacity of three dietary fibers (chia seed, carrageenan, as well as dextrin fiber), carrageenan was the best (p<0.05), followed by chia seed, and dextrin fiber. Therefore, carrageenan and chia seed were chosen for further experiments. Seven recipes of restructured ham-like products were: (1) HF, high fat (addition of extra 5.0% pork back fat); (2) CON, control (without addition of fat); (3) CON+0.5CHIA, control with 0.5% chia seeds; (4) CON+1.0CHIA, control with 1.0% chia seeds; (5) CON+0.5CA, control with 0.5% carrageenan; (6) CON+0.5CA+0.5CHIA, control with 0.5% carrageenan and 0.5% chia seeds; (7) CON+0.5CA+1.0CHIA, control with 0.5% carrageenan and 1.0% chia seeds. The HF, CON+0.5CA+0.5CHIA, and CON+0.5CA+1.0CHIA products showed the higher (p<0.05) production yields than other products. Four weeks of storage (4oC) resulted in only CON recipe showed the highest (p<0.05) purge loss and centrifugation loss than others. The recipes added with chia seeds had lower (p<0.05) lipid and protein oxidations, especially in 1.0% addition products. On the other hand, HF product had the hardest (p<0.05) texture than others. Via a scanning electron microscope (SEM) observation, CON product had larger fat global than other products without fat addition which implied chia seed and carrageenan assist an emulsification. Overall, HF product showed the best acceptance to panelists, and CON+0.5CA+1.0CHIA product also performed similar result to HF product. In summary, chia seed as a fat replacer can improve physicochemical and sensorial properties of low-fat restructured ham-like products.
Subjects
Meat product
restructured ham-like product
physicochemical properties
dietary fiber
chia seed
SDGs
Type
thesis
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