Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

Norlelawati Arifin; Nurhani Fatihah Mohd Hanifah; Hanis Nadia Yahya

doi:10.33102/mjosht.v7i1.137

Authors

Norlelawati Arifin Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, MALAYSIA
Nurhani Fatihah Mohd Hanifah Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, MALAYSIA
Hanis Nadia Yahya Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, MALAYSIA

DOI:

https://doi.org/10.33102/mjosht.v7i1.137

Abstract

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

Downloads

Download data is not yet available.

References

Kobus-cisowska, J., Taczanowski, M., and Kmiecik, D, “The Chemical Composition and Nutritional Value of Chia Seeds — Current State of Knowledge,” Nutrients, Vol. 11, pp. 1–16, 2019.

Marcinek, K., and Krejpcio, Z, “Chia seeds (Salvia hispanica): health-promoting properties and therapeutic applications – a review,” National Institute of Public Health, vol. 68, pp. 123–129, 2018.

Bilek, A. E., and Turhan, S, “Enhancement of the nutritional status of beef patties by adding flaxseed flour,” Meat Science, vol 82, pp. 472–477, 2018.

Grancieri, M., Stampini, H., Martino, D., and Mejia, E. G. De, “Chi Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits,” Institute of Food Technologists, vol. 18, pp. 480-499, 2019.

Pintado, T., Herrero, A. M., and Cavalheiro, C. P, “Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation,” Meat Science, 135(11), vol. 135, pp. 6-13, 2017.

Many, J. N., and Sarasvathi, V, “Analysis of Chia Seed’ – Physiochemical and Proximate Analysis,” Research Journal of Recent Science, vol. 5, pp. 39–41, 2016.

Mehta, N., Ahlawat, S. S., Sharma, D. P., and Dabur, R. S, “Novel trends in development of dietary fibre rich meat products — a critical review,” Journal of Food Science and Technology, vol. 52, pp. 633– 647, 2015.

Biswas, A. K., Kumar, V., Bhosle, S., Sahoo, J., and Chatli, M. K, “Dietary fibres as functional ingredients in meat products and their role in human health,” International Journal of Livestock Production, vol. 2, pp. 45–54, 2011.

M. M. de O., Silva, J. R. G., de Oliveira, K. L., Massingue, A. A., Ramos, E. M., Júnior, A. A. B., … Silva, V. R. O, “Technological and sensory characteristics of hamburgers added with chia seed as fat replacer,” Ciencia Rural Journal, vol. 49, pp.1–10, 2019.

Yadav, S., Pathera, A. K., Islam, R. U., Malik, A. K., and Sharma, D. P, “Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken meat sausage,” Nutrition & Food Science, vol. 31, pp. 729–737, 2018.

Jayasinghe, C. V. L., and Silva, S. S. G, “Quality Improvement of Tilapia Fish Nuggets by Addition of Legume Flour as Extenders,” Journal of Food and Agriculture, vol. 6, pp.32–44, 2011.

Sharima Abdullah, N., Hassan, C.Z., Arifin, N. and Huda Faujan, N, “Physicochemical Properties of Imitation Chicken Nuggets Produced from Different Ratio of Chickpeas Flour and Textured Vegetable Protein,” International Food Research Journal, vol. 25, pp. 1016– 1025, 2018.

Oliveira, M. R., Novack, M. E., Santos, C. P., Kubota, E., and Da Rosa, C. S, “Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta,” Semina: Ciencias Agrarias, vol. 36, pp. 2545–2553, 2015.

Fernández-lópez, J., Lucas-gonzález, R., Viuda-martos, M., Sayasbarberá, E., Navarro, C., Haros, C. M., and Pérez-álvarez, J. A, “Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life,” Meat Science, vol. 156, pp. 139–145, 2019.

Ding, Y., Lin, H., Lin, Y., Yang, D., Yu, Y., Chen, J., Wang, S., and Chen, Y, “Nutritional composition in the chia seed and its processing properties on restructured ham-like products,” Journal of Food and Drug Analysis, vol. 26, pp. 124–134, 2017.

Pandey, M. C., Harilal, P. T., and Radhakrishna, K, “Effect of processing conditions on physico-chemical and textural properties of shami kebab,” International Food Research Journal, vol. 21, pp. 223– 228, 2014.

U-Chupaj, J., Malila, Y., Gamonpilas, C., Kijroongrojana, K., Petracci, M., Benjakul, S., and Visessanguan, W, “Differences in textural properties of cooked caponized and broiler chicken breast meat,” Poultry Science, vol. 96, pp. 2491–2500, 2017.

Ramos, S., Fradinho, P., Mata, P., and Raymundo, A, “Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization,” Journal of the Science of Food and Agriculture, vol. 97, pp. 1753–1760, 2017.

Felisberto, M. H. F., Wahanik, A. L., Gomes-Ruffi, C. R., Clerici, M. T. P. S., Chang, Y. K., and Steel, C. J, “Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes,” LWT - Food Science and Technology, vol. 63, pp. 1049–1055, 2015.

Nithyalakshmi, V., and Preetha, R, “Effect of cooking conditions on physico-chemical and textural properties of emu (Dromaius novaehollandiae) meat,” International Food Research Journal, vol. 22, pp. 1924–1930, 2015.

Warner, R. D, “The Eating Quality of Meat-IV Water-Holding Capacity and Juiciness,” Lawrie’s Meat Science, vol. 8, pp. 419-459, 2017.

Rubio, O. D., Cobos, A., José, G., and Aguilera, M, “Mucilage From Chia Seeds (Salvia Hispanica): Microestructure, Physico-Chemical Characterization And Applications In Food Industry,” Chile: Pontifical Catholic University, PhD thesis, 2012.

Machado de Melo, J, “Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica),” International Journal of Nutrition and Food Sciences, vol. 4, pp. 14, 2015.

Cardenas, M., Carpio, C., Morales, D., Álvarez, M., Silva, M., and Carrillo, W, “Content of Nutrients Component and Fatty Acids in Chia Seeds (Salvia Hispanica L.) Cultivated In Ecuador,” Asian Journal of Pharmaceutical and Clinical Research, vol. 11, pp. 11–14, 2018.

Jacqueline Santora Zimmerman, B, “Health Benefits of Chia-Learn About Its History, Nutrient Composition, and Current Research Regarding Its Health Benefits,” 2010.

Segura-Campos, M., Acosta-Chi, Z., Rosado-Rubio, G., ChelGuerrero, L., and Betancur Ancona, D, “Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums,” Food Science and Technology, vol. 34, pp. 701–709, 2015.

Marangoni, F., Corsello, G., Cricelli, C., Ferrara, N., Ghiselli, A., Lucchin, L., and Poli, A, “Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document,” Food & Nutrition Research, vol. 59, pp. 27606, 2015.

(2019) U.S. Department of Agriculture (USDA) Website. Poultry Products: Chicken, ground, raw. [Online]. Available: https://fdc.nal.usda.gov/fdc-app.html#/food-details/171116/nutrients

Porras-Loaiza, P., Jiménez-Munguía, M. T., Sosa-Morales, M. E., Palou, E., and López-Malo, A, “Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds,” International Journal of Food Science and Technology, 49(2), pp. 571–577, 2014.

Romankiewicz, D., Hassoon, W. H., Cacak-Pietrzak, G., Sobczyk, M. B., Wirkowska-WojdyBa, M., CegliNska, A., and Dziki, D, “The effect of chia seeds (salvia hispanica L.) addition on quality and nutritional value of wheat bread,” Journal of Food Quality, pp. 1-7, 2017.

Edris, A. M., & Ibrahim, H. M, “Chemical analysis of chicken meat with relation to its quality,” Benha Veterinary Medical Journal, vol. 23, pp. 87-93. 2012.

Kumar, S. “Comparison of Nutrient Composition of Native Chicken and Commercial Broiler Under Indian Condition,” International Journal of Applied and Pure Science and Agriculture, vol. 2, pp. 7– 11, 2016.

Alvites-misajel, K., García-gutiérrez, M., Miranda-rodríguez, C., & Ramos-escudero, F, “Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties,” Vol. 70, 2019.

Kibui, A. N., Owaga, E., and Mburu, M, “Proximate composition and nutritional characterization of chia enriched yoghurt,” African Journal of Food, Agriculture, Nutrition and Development, vol. 18, pp. 13239–13253, 2018.

Michele Silveira Coelho, M. de las M. S.-M, “Chemical Characterization of CHIA (Salvia hispanica L.) for Use in Food Products,” Journal of Food and Nutrition Research, Vol. 2, pp. 263-

, 2014.

Chelladurai, C, “Development of innovative bakery product chia seed enriched cookies,” International Journal of Food Science and Nutrition, vol. 4, pp. 387-390, 2019.

Suri, S., Jain Passi, S., and Goyat, J, “Chia Seed (Salvia Hispanica L.) – a New Age Functional Food,” International Journal of Advanced Technology in Science and Engineering, vol. 4, pp. 752–765, 2016.

Zaki, E.F. “Impact of Adding Chia Seeds (Salvia hispanica) on the Quality Properties of Camel Burger “Camburger” during Cold Storage,” International Journal of Current Microbiology and Applied Sciences, vol. 7, pp. 1356–1363, 2018.