Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties †
Abstract
:1. Introduction
2. Materials and Methods
3. Results
CSWM | WCS | |||||||
---|---|---|---|---|---|---|---|---|
Days | Control | 1.5% | 3% | 4.5% | 1.5% | 3% | 4.5% | |
L* | 0 | 44.07 ± 0.23 Aa | 44.49±1.27 Aa | 43.42±0.27 Aa | 41.29±0.76 Aa | 50.24± 0.13 Aa | 48.04±1.06 Aa | 46.28 ± 1.41 Aa |
1 | 54.43 ± 3.82 Aa | 51.33±2.79 Aa | 48.04±3.45 Aa | 46.62±2.26 Aa | 47.46± 4.00 Aa | 47.20±1.75 Aa | 46.92 ± 3.00 Aa | |
2 | 48.93 ± 3.41 Aa | 47.46±4.00 Aa | 46.22±2.20 Aa | 44.89±4.55 Aa | 46.32±5.67 Aa | 45.25±2.85 Aa | 45.82 ± 4.17 Aa | |
3 | 45.39 ± 2.61 Aa | 48.67±2.87 Aa | 46.61±6.97 Aa | 43.88±2.96 Aa | 46.18±5.56 Aa | 45.48±2.53 Aa | 45.84 ± 5.17 Aa | |
a* | 0 | 3.50 ± 0.07 Aa | 1.61 ± 0.22 Aa | 2.08 ± 0.37 Aa | 2.21 ± 0.12 Aa | 3.64 ± 0.07 Aa | 2.35 ± 0.46 Aa | 1.75 ± 0.22 Aa |
1 | 4.62 ± 1.75 Aa | 4.49 ± 1.05 Aa | 4.91 ± 1.55 Aa | 4.50 ± 0.95 Aa | 4.46 ± 1.49 Aa | 4.75 ± 1.04 Aa | 3.59 ± 0.58 Aa | |
2 | 4.27 ± 1.08 Aa | 4.46 ± 1.49 Aa | 3.36 ± 1.13 Aa | 3.10 ± 1.55 Aa | 3.99 ± 1.61 Aa | 3.77 ± 0.78 Aa | 3.05 ± 1.28 Aa | |
3 | 5.50 ± 0.72 Aa | 3.27 ± 1.35 b | 3.02 ± 1.66 b | 3.32 ± 0.87 b | 3.96 ± 1.45 b | 3.09 ± 1.43 b | 3.26 ± 1.37 b | |
b* | 0 | 6.50 ± 0.23 Cab | 6.11 ± 0.43 Cb | 5.65 ± 0.82 Cbc | 5.66 ± 0.14 Dc | 6.59 ± 0.08 Ba | 6.88 ± 0.20 Ba | 5.59 ± 0.48 Bc |
1 | 10.04 ± 1.30 Aa | 9.22 ± 0.52 Aab | 9.08 ± 1.31 Aab | 8.05 ± 1.52 Abc | 7.02±2.64 ABbcd | 7.76 ± 1.02 Acd | 7.41 ± 1.52 Acd | |
2 | 8.02 ± 1.84 ABa | 7.02±2.64 ABab | 6.16 ± 1.14 Bb | 7.23±1.70 ABab | 6.71±1.67 ABabc | 6.71±1.72 ABabc | 6.0 ± 1.30 ABabc | |
3 | 8.05 ± 1.36 ABa | 7.84±1.18 ABab | 5.79±1.75 ABbc | 6.51±1.52 ABCbc | 5.44±1.81 ABCbc | 6.56±2.40 ABab | 4.41 ± 0.92 Ccd | |
C* | 0 | 7.65 ± 0.23 Cb | 6.32 ± 0.45 Cc | 5.09 ± 0.90 Cd | 6.07 ± 0.10 BCc | 10.25 ± 0.08 Aa | 7.28 ± 0.30 Bbc | 5.86 ± 0.49 Bb |
1 | 12.41 ± 1.60 Aa | 10.28±0.74 Aab | 10.38±1.64 Aab | 9.23 ± 1.74 Ab | 8.43±2.64 ABbc | 9.99 ± 1.27 Ab | 9.17 ± 1.41 Ab | |
2 | 9.18 ± 1.63 Ba | 8.43±2.64 ABab | 7.06±1.38 ABab | 7.9 ± 2.12 ABbc | 8.02 ± 1.24 Bbc | 7.75±1.54 ABbc | 6.89 ± 1.48 ABbc | |
3 | 9.81 ± 1.08 Ba | 8.57 ± 1.27 Bab | 6.67±1.95 BCbc | 7.37 ± 1.42 Bbc | 6.82±1.99 BCbc | 7.36 ± 2.64 | 5.65 ± 0.83 Bc | |
H* | 0 | 62.76 ± 0.63 Be | 75.29 ± 1.55 Aa | 65.89 ± 1.04 Ad | 68.57 ± 1.53 Ac | 69.21±0.37 Abc | 71.22±3.15 Aab | 72.66 ± 1.83 Ab |
1 | 68.51 ± 6.98 Aa | 64.24±5.05 ABCb | 61.9 ± 6.59 Abc | 60.75 ± 2.67 Bc | 56.94±10.38 Bbc | 61.74±4.20 Bbc | 66.40 ± 5.05 Bbc | |
2 | 61.33 ± 8.52 ABab | 67.94±10.38 ABab | 61.78 ± 6.93 Ab | 68.27±7.19 ABab | 58.98±14.51 Bab | 59.65±8.54 Bab | 63.82 ± 9.38 Bab | |
3 | 55.26 ± 6.59 BCa | 56.37 ± 8.25 Ca | 58.70± 13.59 Aab | 56.25±7.88 BCab | 53.48±10.94 BCab | 58.16±10.68 Bab | 51.25±14.76 BCab | |
pH | 0 | 5.78 ± 0.02 Aa | 5.74 ± 0.02 Ab | 5.68 ± 0.01 Ac | 5.63 ± 0.01 Ad | 5.63 ± 0.02 Ad | 5.64 ± 0.03 Ad | 5.63 ± 0.02 Ad |
1 | 5.76 ± 0.02 Aa | 5.73 ± 0.01 Aab | 5.64 ± 0.02 Ac | 5.64 ± 0.02 Ac | 5.61 ± 0.03 ABc | 5.62 ± 0.02 Ac | 5.63 ± 0.02 Ac | |
2 | 5.61 ± 0.03 Ba | 5.50 ± 0.01 Bb | 5.52 ± 0.02 Bb | 5.55 ± 0.03 Bbc | 5.59 ± 0.02 Acd | 5.61 ± 0.01 Ad | 5.61 ± 0.01 Ad | |
3 | 5.58 ± 0.03 Bb | 5.42 ± 0.03 Cc | 5.42 ± 0.02 Cc | 5.44 ± 0.02 Cc | 5.58 ± 0.03 Ab | 5.99 ± 0.04 Aa | 5.60 ± 0.04 Ab | |
Aw | 0 | 0.989 ± 0.004 Aa | 0.984 ± 0.010 Aab | 0.985 ± 0.002 Aa | 0.979 ± 0.001 Ab | 0.969 ± 0.001 Ac | 0.968 ± 0.023 Ac | 0.965 ± 0.003 Acd |
1 | 0.974 ± 0.003 Ba | 0.948 ± 0.002 Bb | 0.942 ± 0.002 Bc | 0.940 ± 0.001 Bc | 0.941 ± 0.001 Bc | 0.939 ± 0.002 Bcd | 0.935 ± 0.001 Be | |
2 | 0.939 ± 0.004 Ca | 0.942 ± 0.001 Ca | 0.939 ± 0.001 Ca | 0.937 ± 0.002 BCa | 0.923 ± 0.002 Cc | 0.932 ± 0.002 Cb | 0.932 ± 0.001 Cb | |
3 | 0.931 ± 0.002 Db | 0.938 ± 0.003 Da | 0.933 ± 0.003 Db | 0.929 ± 0.003 Dbc | 0.92 ± 0.003 CDc | 0.927 ± 0.002 Dd | 0.926 ± 0.002 Dd | |
RNL mg/kg | 0 | 99.05 ± 1.53 Aa | 79.17 ± 0.32 Ac | 82.08 ± 1.13 Ab | 65.93 ± 1.54 Ad | 79.04 ± 0.82 Ac | 80.19 ± 0.4 Ac | 79.76 ± 0.97 Ac |
1 | 86.47 ± 1.08 Ba | 62.32 ± 0.70 Bc | 63.45 ± 1.76 Bc | 65.23 ± 0.36 Ab | 66.15 ± 0.54 Bb | 62.88 ± 0.08 Bc | 62.29 ± 0.82 Bc | |
2 | 71.49 ± 0.78 Ca | 57.39 ± 1.65 Cd | 41.81 ± 0.21 Ce | 50.03 ± 0.07 Bd | 53.66 ± 0.67 Cc | 53.45 ± 0.62 Cc | 58.47 ± 0.88 Cb | |
3 | 31.59 ± 0.15 Da | 7.14 ± 0.42 Dd | 3.00 ± 0.05 Df | 5.25 ± 0.54 Ce | 14.85 ± 0.36 Db | 13.17 ± 0.47 Dc | 13.84 ± 0.01 Dbc | |
TBA mgMA/kg | 0 | 0.16 ± 0.08 Aa | 0.19 ± 0.02 Aab | 0.13 ± 0.10 Aa | 0.17 ± 0.02 Aa | 0.20 ± 0.09 Ab | 0.20 ± 0.09 Ab | 0.19 ± 0.02 Ab |
1 | 0.27 ± 0.06 Ba | 0.29 ± 0.12 Bb | 0.35 ± 0.03 Babc | 0.39 ± 0.06 Bc | 0.25 ± 0.06 Aab | 0.36 ± 0.13 Bc | 0.37 ± 0.11 Bc | |
2 | 0.54 ± 0.16 Cab | 0.58 ± 0.03 Ca | 0.67 ± 0.14 Cb | 0.61 ± 0.05 Cb | 0.55 ± 0.03 Ba | 0.51 ± 0.26 BCab | 0.48 ± 0.10 BCa | |
3 | 0.79 ± 0.04 Db | 0.90 ± 0.07 Da | 0.84 ± 0.01 Da | 0.78 ± 0.16 Dab | 0.63 ± 0.06 Cc | 0.66 ± 0.11 Cc | 0.69 ± 0.08 Dc | |
Moist. gH2O/100 g | 0 | 64.28 ± 0.65 Aa | 63.23 ± 1.29 Aa | 64.02 ±0.56 Aa | 66.22 ± 3.92 Aa | 64.67 ± 1.11 Aa | 64.40 ± 0.62 Aa | 64.54 ± 0.33 Aa |
1 | 60.09 ± 1.62 Ba | 59.28 ± 0.43 Ba | 59.89 ± 1.53 Ba | 62.72 ± 0.48 ABb | 61.14 ± 1.40 Ba | 60.45 ± 1.28 Ba | 60.07 ± 0.38 Ba | |
2 | 54.77 ± 0.69 Ca | 54.75 ± 1.16 Ca | 56.92 ± 1.59 Ca | 52.75 ± 1.03 Cb | 56.57 ± 0.39 Ca | 57.84 ± 5.89 BCa | 53.42 ± 0.83 Cb | |
3 | 42.48 ± 2.18 Da | 41.12 ± 0.67 Da | 35.15 ± 1.65 Db | 40.14 ± 1.71 Da | 34.29 ± 2.95 Db | 35.12 ± 1.59 Db | 33.13 ± 1.45 Db |
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Pérez-Álvarez, J.Á.; García-Martín, J.; Roldán-Verdú, A.; Martínez-Mayoral, A.; de Vera, C.N.-R.; Sayas-Barberá, E.; Viuda-Martos, M.; Fernández-López, J. Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties. Proceedings 2021, 70, 87. https://doi.org/10.3390/foods_2020-07746
Pérez-Álvarez JÁ, García-Martín J, Roldán-Verdú A, Martínez-Mayoral A, de Vera CN-R, Sayas-Barberá E, Viuda-Martos M, Fernández-López J. Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties. Proceedings. 2021; 70(1):87. https://doi.org/10.3390/foods_2020-07746
Chicago/Turabian StylePérez-Álvarez, José Ángel, Javier García-Martín, Alba Roldán-Verdú, Asunción Martínez-Mayoral, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Manuel Viuda-Martos, and Juana Fernández-López. 2021. "Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties" Proceedings 70, no. 1: 87. https://doi.org/10.3390/foods_2020-07746