Nutritional composition in the chia seed and its processing properties on restructured ham-like products

Yi Ding; Hui-Wen Lin; Yi-Ling Lin; Deng-Jye Yang; Yu-Shan Yu; Jr-Wei Chen; Sheng-Yao Wang; Yi-Chen Chen

doi:10.1016/j.jfda.2016.12.012

Nutritional composition in the chia seed and its processing properties on restructured ham-like products

J Food Drug Anal. 2018 Jan;26(1):124-134. doi: 10.1016/j.jfda.2016.12.012. Epub 2017 Feb 15.

Authors

Yi Ding¹, Hui-Wen Lin^{2

3}, Yi-Ling Lin¹, Deng-Jye Yang⁴, Yu-Shan Yu⁵, Jr-Wei Chen^{1

6}, Sheng-Yao Wang^{1

7}, Yi-Chen Chen¹

Affiliations

¹ Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan.
² Department of Optometry, Asia University, Taichung, Taiwan.
³ Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan.
⁴ Department of Nutrition, China Medical University, Taichung, Taiwan.
⁵ Health Bureau of Taichung City Government, Taichung, Taiwan.
⁶ Poultry Industry Section, Department of Animal Industry, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan.
⁷ Experimental Farm, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan.

Abstract

Low-fat meat products always have harder texture, lower juiciness, and worse flavor. Due to their higher water-holding, water absorption, and organic molecule absorption, chia seeds (CHIA) have been applied in powders, nutrition bars, breads, and cookies. Hence, the objectives of this study were to: (1) analyze the nutritional compositions in CHIA; and (2) look for the possible application of CHIA on restructured ham-like products. CHIA has high amounts of α-linolenic acid, crude polysaccharides, and also contains essential amino acids, minerals, and polyphenols. Regarding processing properties of CHIA, a combination of CHIA and carrageenan (CA) increased (p<0.05) production yield of restructured ham-like products. A scanning electron microscope observation indicated that CHIA and CA addition can assist an emulsification in this ham-like product. Addition of 0.5% CA and 1.0% CHIA in this ham-like product showed the similar overall acceptance as products with added fat. Following storage at 4°C, higher (p<0.05) purge and centrifugation losses, as well as hardness of this ham-like product can be improved by adding CHIA and CA. CHIA addition also resulted in lower (p<0.05) lipid and protein oxidation, especially a 1.0% addition. In summary, due to both nutritional addition and improvements on physicochemical and sensorial properties of restructured ham-like products, CHIA seeds have great potential on the development of healthy and good-quality meat products.

Keywords: chia seed; nutritional profile; physicochemical changes; restructured ham-like product; scanning electron microscope.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chromatography, High Pressure Liquid
Food Analysis
Food Storage
Humans
Meat Products / analysis*
Nutritive Value*
Salvia / chemistry*
Seeds / chemistry*

Grants and funding

We acknowledge the funding of this research by the Council of Agriculture Executive Yuan, Taiwan, (R.O.C.; Project number: 103AS-3.1.5-AD-U1(2)) and the National Science Council, Taiwan (R.O.C.; Project number: NSC 102-2313-B-002-039-MY3).