Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties

Keywords: fiber, chia seed meal, cryoprotective properties, emulsifying properties, shear stress

Abstract

The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies.

Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product.

Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration.

An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change.

The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber.

The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products.

The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.

Downloads

Download data is not yet available.

Author Biographies

Ihor Strashynskiy, National University of Food Technologies

Department of Technology of Meat and Meat Products

Victoria Grechko, National University of Food Technologies

Laboratory of Problem Research

Oksana Fursik, National University of Food Technologies

Department of Technology of Meat and Meat Products

Vasyl Pasichnyi, National University of Food Technologies

Department of Technology of Meat and Meat Products

Andrii Marynin, National University of Food Technologies

Laboratory of Problem Research

References

Younis, K., Yousuf, O., Qadri, O. S., Jahan, K., Osama, K., Islam, R. U. (2022). Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties. Bioactive Carbohydrates and Dietary Fibre, 27, 100288. doi: http://doi.org/10.1016/j.bcdf.2021.100288

Muñoz, L. A., Cobos, A., Diaz, O., Aguilera, J. M. (2013). Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food. Food Reviews International, 29 (4), 394–408. doi: http://doi.org/10.1080/87559129.2013.818014

Hernandez, L. M. (2012). Mucilage from chia seeds (Salvia hispanica): Microstructure, physico-chemical characterization and applications in food industry. Pontificia Universidad Catуlicade Chile, 146.

Coorey, R., Tjoe, A., Jayasena, V. (2014). Gelling Properties of Chia Seed and Flour. Journal of Food Science, 79 (5), E859–E866. doi: http://doi.org/10.1111/1750-3841.12444

Otondi, E. A., Nduko, J. M., Omwamba, M. (2020). Physico-chemical properties of extruded cassava-chia seed instant flour. Journal of Agriculture and Food Research, 2, 100058. doi: http://doi.org/10.1016/j.jafr.2020.100058

Chiang, J. H., Ong, D. S. M., Ng, F. S. K., Hua, X. Y., Tay, W. L. W., Henry, C. J. (2021). Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods. Trends in Food Science & Technology, 115, 105–116. doi: http://doi.org/10.1016/j.tifs.2021.06.039

García-Salcedo, Á. J., Torres-Vargas, O. L., del Real, A., Contreras-Jiménez, B., Rodriguez-Garcia, M. E. (2018). Pasting, viscoelastic, and physicochemical properties of chia ( Salvia hispanica L. ) flour and mucilage. Food Structure, 16, 59–66. doi: http://doi.org/10.1016/j.foostr.2018.03.004

Capitani, M. I., Spotorno, V., Nolasco, S. M., Tomás, M. C. (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT – Food Science and Technology, 45 (1), 94–102. doi: http://doi.org/10.1016/j.lwt.2011.07.012

Machikhin, Yu. A., Gorbatov, A. S., Maksimov, A. S. et. al. (1990). Reologiya pischevogo syrya i produktov. Moscow: Agropromizdat, 271.

Pasichnyi, V. M., Strashynskyi, I. M., Fursik, O. P. (2015). Investigation of the emulsions based on functional food compositions containing protein. Technology Audit and Production Reserves, 3 (3 (23)), 51–55. doi: http://doi.org/10.15587/2312-8372.2015.44177

Pintado, T., Ruiz Capillas, C., Herrero, A. M. (2019). New Lipid Materials Based on Chia Emulsion Gels: Application in Meat Products. Biomedical Journal of Scientific & Technical Research, 18 (1). doi: http://doi.org/10.26717/bjstr.2019.18.003088

Timilsena, Y. P., Adhikari, R., Kasapis, S., Adhikari, B. (2015). Rheological and microstructural properties of the chia seed polysaccharide. International Journal of Biological Macromolecules, 81, 991–999. doi: http://doi.org/10.1016/j.ijbiomac.2015.09.040

Pasichnyi, V. M., Yastreba, Yu. A. (2013). Doslidzhennia strukturno-mekhanichnykh vlastyvostei heliv alhinativ dlia vyrobnytstva miasnykh i miasomistkykh produktiv. Naukovyi visnyk LNUVMBT im. S. Z. Hzhytskoho, 15 (1 (3)), 125–129.


👁 113
⬇ 92
Published
2021-12-30
How to Cite
Strashynskiy, I., Grechko, V., Fursik, O., Pasichnyi, V., & Marynin, A. (2021). Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties. ScienceRise, (6), 11-17. https://doi.org/10.21303/2313-8416.2021.002226
Section
Innovative technologies in industry