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

Foods

Claudia Monika Haros¹  Manuel Viuda-Martos²  José Ángel Pérez-Álvarez²  Casilda Navarro Rodríguez-Vera²  María Maite Valero-Asencio²  Estrella Sayas-Barberá²  Juana Fernández-López² 

[1] Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain;IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain;

关键词: patties;    freezing storage;    quality;    quinoa;    coproducts;    wet milling;   

DOI  :  10.3390/foods10123080

来源: DOAJ

【 摘 要 】

In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and reduced lipid oxidations during freezing storage. Batches with flour and wet-milling coproducts added were the most stable for texture parameters and lipid oxidation during freezing. The results obtained showed that quinoa wet-milling co-products could be considered a valuable sustainable and organic food ingredient, maintaining nutritional and global qualities of the fresh meat product. In addition, freezing storage is an effective way to prolong the shelf life of patties with different black quinoa fractions, added without affecting quality.

【 授权许可】

Unknown