文章基本信息

标题：Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage
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作者：Estrella Sayas-Barberá ; María Maite Valero-Asencio ; Casilda Navarro Rodríguez-Vera 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：12
DOI：10.3390/foods10123080
语种：English
出版社：MDPI Publishing
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.
关键词：patties; freezing storage; quality; quinoa; coproducts; wet milling