Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

Abstract

The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze–thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the type used (CS or QS), adding starch resulted in fewer cooking, drip, and reheating losses in chicken meatballs during frozen storage. The values of the hardness, gumminess, and chewiness of chicken meatballs with CS or QS were half those of chicken meatballs without starch, indicating that the addition of starch inhibited the change in the meatballs’ texture. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) values were progressive but did not dynamically increase during five F-T cycles. Chicken meatballs containing CS-Q or QS-Q showed significantly lower TBARS values than those with CS, QS, or Q after five F-T cycles. Adding quinoa seeds significantly increased the antioxidant activity and the chewiness of meatballs (p < 0.05) compared with starch only. The addition of the combination of QS-Q to chicken meatballs increased the values of taste, texture, and overall acceptability, indicating that quinoa starch and seeds may be introduced as premium ingredients to frozen meat products.

The possibilities of using quinoa flour in the production of chicken meat patties

“…In these studies, it was emphasized that the hydrophilic properties of proteins, starches, and fibres found in the composition of flour, as well as the barrier structure formed as a result of coagulation of proteins and gelatinization of starches, increase the frying yields. Park et al (2021) observed that the addition of buckwheat decreased the b* values. Saikia et al (2019) observed that as the black gram flour ratio increased in cooked duck meat patties, L* values increased, while a* and b* values decreased.…”

“…Shokry (2016) determined that the addition of different levels of quinoa to meat burgers improved texture, tenderness, and juiciness, also it was determined quinoa flour had no also negative effects on other sensory criteria. Park et al (2021) stated that the taste, texture, and acceptability of the meatballs prepared with quinoa starch and washed quinoa seed increased, due to the functional properties of quinoa starch and other components. In addition, Santhi and Kalaikannan (2014) also stated that when they added oat fibre to chicken nuggets, some quality factors improved, while some sensory results decreased.…”

“…They found that while the pH value increased over time, the lowest value was on the 15 th day and the results showed a change in the range of 5.98-6.02.In addition, they determined TBARS was in the range of 0.10-0.11 mg/kg during storage. Park et al (2021) made a study by using corn, quinoa starches, and washed quinoa grain, it was observed that chicken meatballs made with the addition of quinoa starchquinoa seed mixture reduced oxidation during frozen storage. They said that the functional properties of quinoa starch and the antioxidative substances in the seed structure are effective in the limitation of oxidation.…”

Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

“… 12 Thus is frequently used in the assessment of lipid oxidation in meat products. 39 Previously, MDA content has been determined by TBARS analysis of beef patties, 40 pork patties, 41 pork and pork meat sausages, 42 chicken meatballs, 43 chicken nuggets, 44 and burgers. 45,46 Fig.…”

Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

“…This wet-milling coproduct has become a potential food ingredient contributing to sustainable food production. This product been studied by several authors, including its incorporation into food [ 15 , 16 , 17 ], but few studies have been made about the effect of different black quinoa fractions on the shelf life of meat products during freezing preservation [ 13 , 18 ]. Enhanced knowledge of the changes in the quality of meat products containing non-meat ingredients during freezing and defrosting is necessary to avoid undesirable changes that may affect acceptance by the final consumer.…”