Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Abstract

Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured (4%-8% CSF) had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

“…The color parameters of these flours vary depending on the variety and source, among others. Figure 4 shows the average parameters calculated from the values previously reported (Taverna, Leonel & Mischan, 2012;Shevkani, Singh, Kaur & Rana, 2014a;Shevkani et al, 2014b;Bilgiçli & İbanoğlu, 2015;Steffolani et al, 2015;Bastos et al, 2016;Santillán-Álvarez et al, 2017;Pellegrini et al, 2018). QPI from different varieties has been studied by Steffolani et al (2015).…”

“…Oil absorption capacity (OAC) for amaranth (Shevkani et al, 2014b) and quinoa (Nasir et al, 2015;Steffolani et al, 2015) protein isolates from different cultivars (API and QPI, respectively). Shevkani et al, 2014a;Shevkani et al, 2014b;Bilgiçli & İbanoğlu, 2015;Steffolani et al, 2015;Bastos et al, 2016;Santillán-Álvarez et al, 2017;Pellegrini et al, 2018).…”

“…This effect of ash content on luminosity has also been reported by Föste et al(2015), when studying the quality and pureness of quinoa milling fractions by L* characterization. Taking this into account, it is also possible to relate the ash content of chia and quinoa flours with their color parameters: a high ash content (7.24 %) has been reported for chia flour(Santillán-Álvarez et al, 2017) and resulted in higher a* and b* values than those obtained for the quinoa flours, which exhibited a lower ash content(2.28 %)(Bilgiçli & İbanoğlu, 2015) and a higher luminosity.Color parameters of API from different cultivars have been characterized byShevkani et al (2014b). High luminosity was found in all the cultivars studied (from 81.87 to 87.22).…”

Plant Prebiotics and Their Role in the Amelioration of Diseases

“…The seeds are rich in proteins and fats, predominantly rich in various exogenous amino acids and dietary fibers [ 136 ]. Considering only the dietary fiber content, chia seeds surpass cereals, dry fruits, and nuts [ 137 ]. Defining the features of chia seeds, they contain chiefly α-linolenic acid (polyunsaturated fatty acids), which accounts for 60% fatty acids, whereas other fatty acids, such as oleic, palmitic, and linoleic acids are found in significantly lower amounts [ 138 ].…”

Enrichment via chia seeds to tackle hidden hunger: A review

“…Santillán‐Álvarez et al. (2017) and Haripriya and Aparna (2018) done experiment to make different value‐added product to enhance the value of product with incorporation of chia seed, powder for making flour and soup, respectively.…”