Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties
Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. Th...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/8/1744 |
| _version_ | 1797523892856684544 |
|---|---|
| author | Mirosława Karpińska-Tymoszczyk Marzena Danowska-Oziewicz Anna Draszanowska |
| author_facet | Mirosława Karpińska-Tymoszczyk Marzena Danowska-Oziewicz Anna Draszanowska |
| author_sort | Mirosława Karpińska-Tymoszczyk |
| collection | DOAJ |
| description | Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples. |
| first_indexed | 2024-03-10T08:49:35Z |
| format | Article |
| id | doaj.art-3e8e16bce14941fc9b0ff1528ddfc060 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:35Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3e8e16bce14941fc9b0ff1528ddfc0602023-11-22T07:38:09ZengMDPI AGFoods2304-81582021-07-01108174410.3390/foods10081744Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork PattiesMirosława Karpińska-Tymoszczyk0Marzena Danowska-Oziewicz1Anna Draszanowska2Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandDepartment of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandDepartment of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandTwo types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples.https://www.mdpi.com/2304-8158/10/8/1744pork pattieschia seedsstoragephysiochemical propertiessensory quality |
| spellingShingle | Mirosława Karpińska-Tymoszczyk Marzena Danowska-Oziewicz Anna Draszanowska Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties Foods pork patties chia seeds storage physiochemical properties sensory quality |
| title | Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties |
| title_full | Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties |
| title_fullStr | Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties |
| title_full_unstemmed | Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties |
| title_short | Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties |
| title_sort | effect of the addition of chia seed gel as egg replacer and storage time on the quality of pork patties |
| topic | pork patties chia seeds storage physiochemical properties sensory quality |
| url | https://www.mdpi.com/2304-8158/10/8/1744 |
| work_keys_str_mv | AT mirosławakarpinskatymoszczyk effectoftheadditionofchiaseedgelaseggreplacerandstoragetimeonthequalityofporkpatties AT marzenadanowskaoziewicz effectoftheadditionofchiaseedgelaseggreplacerandstoragetimeonthequalityofporkpatties AT annadraszanowska effectoftheadditionofchiaseedgelaseggreplacerandstoragetimeonthequalityofporkpatties |