Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties

Yüncü, Ö; Kavuşan, Hülya Serpil; Serdaroğlu, Fatma

doi:10.1088/1755-1315/854/1/012107

Cited by 2 publications

(1 citation statement)

References 20 publications

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“…CSM has also been incorporated in panfried beef patties as a fat replacer. The result showed increased moisture retention, decreased shrinkage values, and retardation in oxidative changes without any adverse effect on the samples' textural parameters and sensory properties (Yüncü et al, 2021).…”

Section: Meat Industrymentioning

confidence: 93%

Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer

Barazandegan¹

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Continuous population growth and decreasing food resources will create tremendous challenges in providing sufficient food in the future. For the food industry, specifically food scientists, this means finding and/or developing sustainable functional foods or ingredients which are easily accessible and safe for the human body and the environment. Moreover, current concerns about global warming have been increasing interest in plant-based ingredients as opposed to animal-based ones. Plant seeds are storage containers packed with fats, proteins, carbohydrates, vitamins, and minerals. Many of these seed components have physicochemical and structural properties that make them particularly useful for the food industry. Considering this, this study focuses on the chia seed by finding a way to extract its mucilage, an emerging biopolymer, while enhancing the yield without using any chemicals (clean label) in the extraction process. The optimization was done through response surface methodology (RSM), achieving a higher amount of yield with less extraction time compared to other similar studies, which were validated experimentally. As the CSM naturally has a very low density, novel approaches were used to incorporate it in experiments, such as FTIR and SEM. In addition, due to its considerable waterholding capacity and protein content, we investigated the possibility of using it in O/W emulsion systems and studied its emulsification properties. The possibility of incorporating this biomaterial into different food systems opens new ways to develop and modify food formulations. In summary, this study provides some information on the potential applications of CSM in different sectors of the food industry.

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Section: Meat Industrymentioning

confidence: 93%

Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer

Barazandegan¹

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Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs

Akcan,

Önel,

Ergezer

2024

International Journal of Gastronomy and Food Science

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Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties

Cited by 2 publications

References 20 publications

Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer

Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer

Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs

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