Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties

Abstract

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.

Analysis of Knowledge on Probiotics Among Adults Living in the Biała Podlaska County (Lublin Voivodship)

“…Among the many factors influencing the choice of probiotic preparations, the highest percentage of the respondents take into account the recommendation of a doctor or pharmacist (50.9%). Karpińska-Tymoszuk et al obtained different results in this respectthe respondents, when purchasing probiotic products, first chose those that suit their taste (35.3%) [24]. The analysis of the results of our study shows that taste values were guided by only 8.1% of adults.…”

“…Other studies have found a significant correlation between the level of knowledge about probiotics and the level of education [22] and the year of study [24]. Original research also found that women had a higher knowledge of probiotics compared to the men surveyed.…”