Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product  

作　　者：Carola Noelia Riernersman Romero Ana Marí a Carola Noelia Riernersman;Romero Ana María(Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Roque Sáenz Peña, Argentina;Universidad Nacional del Chaco Austral (UNCAus), Roque Sáenz Peña, Argentina)

机构地区：[1]Consejo Nacional de Investigaciones Cientí ficas y Té cnicas (CONICET), Roque Sá enz Peñ a, Argentina [2]Universidad Nacional del Chaco Austral (UNCAus), Roque Sá enz Peñ a, Argentina

出　　处：《Food and Nutrition Sciences》2016年第10期855-865,共11页食品与营养科学（英文）

摘　　要：In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.

关 键 词：Freshwater Fish Whole Chia Flour Potential Antioxidant YIELD Fortified Foods 

分 类 号：O62[理学—有机化学]