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



Author(s)

Ángel Santillán-Álvarez¹, Octavio Dublán-García¹, Leticia Xochitl López-Martínez², Baciliza Quintero-Salazar³, Leobardo Manuel Gómez-Oliván¹, Daniel Díaz-Bandera¹ and María Dolores Hernández-Navarro¹

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DOI:10.17265/2159-5828/2017.03.001

1. Department of Food Science and Toxicology, Facultad de Química, Universidad Autónoma del Estado de México, Estado de México, México
2. Centro de Investigación en Alimentación y Desarrollo A.C. Culiacán, Sinaloa, México
3.Department of Food Science, Facultad de Turismo y Gastronomía, Universidad Autónoma del Estado de México, Estado de México, México

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.

Protein gel, common carp, chia seeds, restructured meat, physicochemical properties.