Effect of chia seed (Salvia hispanica L.) on the utilization of shrimp (Litopenaeus
vannamei) patty meat.
Efecto de la semilla de chía (Salvia hispánica L.) para la utilización de carne de hamburguesas
de camarón (Litopenaeus vannamei)
Daniel Borbor Suarez
Master's Degree in Food Processing, Universidad
Agraria del Ecuador, Faculty of Agricultural
Sciences, Agroindustrial Engineering,
dborbor@uagraria.edu.ec
https://orcid.org/0000-0002-6611-4911
Abstract
This research made it possible to evaluate the effect of ground chia seed as a thickening agent in shrimp
burger meat and whether its incorporation improves the product texture. Physical-chemical analysis of
the chia flour showed values of water retention capacity (7.461 g/g), water binding capacity (9.369 g/g)
and by means of rheology its gelation was characterized showing a pseudoplastic behavior, its
viscoelastic modulus dependence with respect to frequency showed a characteristic pattern of a weak
structure gel. By means of sensory and instrumental analysis carried out in the Brookfield texturometer,
textural properties were compared in 3 different percentages of chia flour for the shrimp hamburger
meat versus a conventional one, of which the T2 has greater hardness and elasticity compared to the
conventional sample, while the properties of cohesiveness and chewiness were difficult to identify for
tasters and the team, but were significantly different and better than the sample without chia. The
rheological parameters showed that the elastic modulus (G') was higher than the viscous modulus (G''),
there is a statistical difference according to their means which show that increasing flour concentrations
induces an increase in the viscoelastic modulus, according to the panelists, T2 was the best accepted,
the microbiological parameters are within the limits allowed by INEN 1338.
Key words: thickener, chia seeds, hamburger, textural properties, rheology.
Resumen
Esta investigación permitió evaluar el efecto de la semilla de chía molida como agente espesante en
carne para hamburguesa de camarón y si en efecto su incorporación mejora la textura producto. Se
determinaron análisis físico-químico a la harina de chía demostrando valores de capacidad de retención
de agua (7,461 g/g), capacidad de ligazón de agua (9,369 g/g) y mediante reología se caracterizó su
gelificación mostrando un comportamiento pseudoplástico, su dependencia del módulo viscoelástico
con respecto a la frecuencia mostró un patrón característico de un gel de estructura débil. Por medio de
análisis sensorial e instrumental realizado en el texturómetro Brookfield se compararon las propiedades
texturales en 3 diferentes porcentajes de harina de chía para la carne de hamburguesa de camarón frente
dborbor@uagraria.edu.ec
http://centrosuragraria.com/index.php/revista, Published by: Edwards Deming Institute,
Quito - Ecuador, October - December vol. 1. Num. 15. 2022, This work is licensed under
a Creative Commons License, Attribution-NonCommercial-ShareAlike 4.0 International.
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es
Received June 11, 2022
Approved: September 22, 2022
2
a una convencional de las cuales coinciden que el T2 posee mayor dureza y elasticidad a comparación
de la muestra convencional, mientras que las propiedades de cohesividad y masticabilidad fueron difícil
de identificar, para catadores como el equipo pero fueron significativamente diferentes mejor que la
muestra sin chía. Dentro de los parámetros reológico se obtuvo que el módulo elástico (G’) fue mayor
que el viscoso (G’’), existe diferencia a nivel estadístico de acuerdo a sus medias donde muestran que
al incrementar las concentraciones de harina induce un aumento en los módulos viscoelásticos, de
acuerdo a los panelistas el T2 fue el de mejor aceptación, los parámetros microbiológicos se encuentran
dentro límites permitidos por la norma INEN 1338.
Palabras clave: espesante, semillas de chía, hamburguesa, propiedades texturales, reología.
Introduction
In the study conducted by Ramos, Fradinho, Mata, & Raymundo, (2017). in Portugal. They
evaluated the gelling effect of chia seed (Salvia hispanica L.) considered a promising food for
the development of functional products due to its high nutritional value in lipids, proteins and
fiber through the rheological characterization of 100, 130 and 150 g kg -1 of chia flour gels.
Due to its technological capabilities of increasing volume by absorbing water and gel-forming
properties, its addition to a food matrix can affect texture and rheological behavior, acting as a
texturizing and stabilizing agent.
Likewise Riernersman , Romero , Doval , & Judis (2016) in Argentina. They studied the effect
of the addition of chia flour and water in cooked fish patties on yield, water and fat retention,
n-3 fatty acid content and oxidative stability.
Similarly Zaki, (2018) in Egypt. Investigated the impact of adding chia seeds (Salvia hispanica
L.) on the quality properties of different camel patty formulations by analyzing pH, TBA
(thiobarbituric acid) value, color measurements, microbiological analysis and sensory
evaluation during storage at 4°C for 12 days.
Nowadays, new trends or lines of research are being developed using new functional
ingredients with textural properties (thickeners, gelling agents, stabilizers, humectants,
emulsifiers, etc.), among which chia stands out. This study involves evaluating its effect on
hamburger meats, where the use of different percentages of chia seeds will affect the sensory
characteristics.
As world producers of chia stand out, Argentina, Bolivia and Paraguay, where these three
account for 80% of world production and concentrate almost two thirds of exports. Followed
by Mexico, Nicaragua, Australia, Peru and Ecuador. (Fuentes M. 2017. p. 33).
In Ecuador, according to a study, the production of chia as an export product restarted in 2005.
(PROECUADOR, 2014). This superfood as it has been called has had a worldwide impact due
Borbor, 2022
October - December vol. 1. Num. 15, 2022
to its composition, however many in the country are unaware of this food, due to lack of
information and has not tried to invest intelligently to massify the product, also because many
of our producers do not have a specialized management of the crop because it is considered a
non-traditional crop.
Chia is distinguished by its high nutritional and therapeutic potential, and as an ingredient in
food, it improves many products in their formulation. Ecuador being a country with a high level
of production of meat and fish derivatives, most of them are used for daily consumption,
unfortunately there are no strategies in place to ensure that Ecuadorian families include chia in
their daily diet.
From the technological point of view, if the research demonstrates its effectiveness as a
thickening agent in meat destined for hamburgers, it could be taken into account by the state
to create alternatives at the level of food industries that apply in their formulations the use of
additives of natural origin, substituting a much lower rate of chemical additives. Because chia
seed has nutraceutical properties that contribute to human nutrition. In addition, its high fiber
content would facilitate digestion.
As for the contemporary relevance of the study, its results could serve as a frame of reference
for other similar research. A healthy and nutritious food contributes to the prevention of
degenerative diseases that nowadays affect the Ecuadorian population as well as diabetes.
Wong (2004) and Andrade (2000) report that farmed and marine shrimp have high protein and
low lipid levels. Andrade (2000) reports that shrimp have a low fat content but moderate
Omega-3 fatty acid content, which is considered an essential fatty acid because humans cannot
synthesize it on their own, as well as being a rich source of calcium and phosphorus.(Table 2)
Table 1 Caloric content and chemical composition of marine and farmed shrimp per 100g of edible
portion
Composition
Whole farmed shrimp
Whole marine shrimp
Energy (Kcal/100)
92
Humidity % Humidity
76.5
76.1
Protein % Protein
20.1
20.3
Lipid %
0.9
0.9
Ash % Ash
1.6
1.3
Carbohydrate %
Carbohydrate
1.0
1.4
*Proximal chemical composition values of whole marine and farmed shrimp.
(Andrade, 2000)
Table 2 Table Substances used as texture modifiers and currently authorized as additives in the EU
Obtaining
Application
Effects and limits
4
Algae
(Gigartina,
Conduras,
Furcellaria
and
others),
Dairy desserts
Vegetable
preserves, soups
and
sauces,
Coating of meat
and canned fish
derivatives.
Low intestinal absorption.
No cases of injuries have
been reported due to its
consumption.
ADI: up to 50 mg / Kg
From the
remains of
orange,
lemon and
apple pulp.
Confectionery
(jams). Canned
vegetables, fruit
juices.
About 10% is digested.
High doses produce diarrhea
ADI: not specified.
From corn
and potato
starch,
which is
chemically
treated.
Yogurts and ice
cream.
Vegetable
preserves and
thick sauces
sauces of the type
of
used
in Chinese
cuisine.
They are digested and
metabolized like natural
starch, providing the same
calories. The modified
fraction cannot be
assimilated
assimilated and are
eliminated or utilized by
intestinal bacteria.
*ADI: Acceptable Daily Intake.
(Ibáñez, Torre, & Irigoyen, 2003).
Materials and methods
The exploration was descriptive, explanatory, laboratory and documentary. Descriptive
because it specified the properties and characteristics of a phenomenon that was analyzed.
Hernández, Fernández, & Baptista, (2014). It was explanatory because it was aimed at
answering the causes of the events on the effect of chia seeds in hamburger meat, and with its
results it seeks to explain why the events occur and under what conditions they occur. It was
laboratory because a sensory evaluation was carried out with the help of the panelists and the
best treatment was selected and the physical-chemical and microbiological characteristics of
the hamburger with the incorporation of chia seeds were evaluated. It was documentary since
it was carried out relying on sources of bibliographic consultations of scientific documents both
on the web and in the virtual library of the Agrarian University of Ecuador.
Borbor, 2022
October - December vol. 1. Num. 15, 2022
The present study, consisted of an experimental design since in this one variable is
manipulated, and the random control of the rest of variables. (Durango, 2014. P. 123). Three
different percentages of inclusion of ground chia seeds in hamburger meats were used.
Independent variable
Concentrations of chia seeds incorporated in the formulation.
Percentages of shrimp meat.
Dependent variable
Sensory properties, textural properties, microbiological characteristics (mesophilic aerobes,
Escherichia coli, Staphylococcus aureus and Salmonella) of the best treatment of shrimp patty
incorporating chia seed.
Treatments
Table 3 Formulation of shrimp patties with chia seed incorporation 1000g
Ingredients
Treatment 1
Treatment 2
Treatment 3
g
%
g
%
g
%
Shrimp meat
715,6
71,56
685,6
68,56
655,6
65,56
Chia seeds
30,0
3,00
60,0
6,00
90,0
9,00
Sodium chloride
14,7
1,47
14,7
1,47
14,7
1,47
White sugar
6,0
0,60
6,0
0,60
6,0
0,60
Monosodium
glutamate
1,9
0,19
1,9
0,19
1,9
0,19
White Pepper
1,0
0,10
1,0
0,10
1,0
0,10
Onion
12,0
1,20
12,0
1,20
12,0
1,20
Albumin (Egg/Clara)
32,8
3,28
32,8
3,28
32,8
3,28
Tripolyphosphate
2,0
0,20
2,0
0,20
2,0
0,20
Vegetable oil
35,9
3,59
35,9
3,59
35,9
3,59
Bread crumbs
30,9
3,09
30,9
3,09
30,9
3,09
Powdered Milk
33,2
3,32
33,2
3,32
33,2
3,32
Garlic powder
4,0
0,40
4,0
0,40
4,0
0,40
Water (Ice)
80,0
8,00
80,0
8,00
80,0
8,00
Total
1000
1000
1000
*Inclusion of ground chia seeds in three concentrations versus different percentages of shrimp
meat.
6
Data collection
The sensory panel consisted of 30 untrained people with an average age of 18 to 25 years old.
The tool used was a 5-category hedonic scale table, which was used to evaluate: color, smell,
taste, texture and appearance. The card that allowed us to evaluate these aspects for each
treatment. Additionally, a conventional hamburger and the different proposed treatments were
evaluated, using another card exposed under another scale and then comparing the results with
the data provided in the texture profile analysis (texturometer).
Methods and techniques
Raw materials and inputs :Ground shrimp meat, Chia (Salvia hispanica L.), Sodium chloride,
White sugar, Monosodium glutamate, White pepper, Onion, Albumin (egg/clear), Sodium
tripolyphosphate, Vegetable oil, Breadcrumbs, Garlic powder, Milk powder, Water (Ice),
Refrigerator, KINEXUS PRO Rheometer, Brookfield Texturometer (PRO CT3, USA).
Description of the process of elaboration of shrimp burger incorporating ground chia seeds.
Raw material reception: A visual inspection of the quality of the raw material entering the
process was carried out.
Selection and classification: The selection was done visually in order to separate the shrimp in
optimal conditions from those that are not, as well as the rest of the raw material. Classification
was carried out manually, taking into account characteristics such as size, texture, color, and
odor in shrimp with decomposition incidence.
Shell removal and peeling: This was done manually at a refrigerated temperature of 4ºC. The
process should be carried out with latex gloves to avoid cross contamination in this process and
to speed up the process, the external part (shell) was removed. This stage was important for the
optimal consistency of the hamburger and facilitated the grinding stage.
Extraction of the digestive tract: Manual process that consisted of making a cut in the upper
part of the shrimp, this process ensured the quality of the final product.
Washing: The raw material (shrimp) was placed in a plastic tray in a solution of ice plus water
and 0.3 to 1.5 ppm of chlorine to rinse them.
Grinding: The shrimp was ground using a meat grinder. The desired amount of shrimp was
placed in the grinder and the auger exerted pressure to pass through the screws to obtain a grind
of the size of the sieve.
Crushing: The objective of this stage was to reduce the size of the chia seeds into smaller
particles using a blender.
Borbor, 2022
October - December vol. 1. Num. 15, 2022
Weighing: We quantified the raw materials (shrimp, NaCl, white sugar, monosodium
glutamate, white pepper, onion, albumin, tripolyphosphate, vegetable oil, bread crumbs, ice
and the amounts of chia for the three treatments).
Mixing: Stage in which the other ingredients are blended to create a homogeneous mass.
Cutting and shaping: It was the one that gave the shape and weight of the hamburger. It was
done with a stainless steel cutting instrument with the width required for its realization.
Packaging: It was made with a high density polyethylene material and sealed so that air and
oxygen do not affect its quality.
Labeling: To identify what it is composed of and to take to laboratories for analysis.
Storage: Storage was carried out at a temperature of 4º C (4º F).
Table 4. Variance scheme
Sources of variation
Degrees of freedom
Total
Panelists
Treatments
Experimental error
58
The treatment that presented the best sensory acceptance was subjected to microbiological
analysis (mesophilic aerobes, Escherichia coli, Staphylococcus aureus, Salmonella), as well as
the rheology of the three treatments under development.
Result
Water binding, water retention capacity, and gelation characteristics of chia flour
Table 7 shows the characteristics of the functional properties of chia flour.
The water holding capacity of chia flour was 7.461 g water/g fiber, the water binding capacity
property analyzed in flour was 9.369 g water/fiber.
8
Table 5 Results of water retention capacity and water binding capacity analyses
Parameter
Unit
Results
Reference Method
Water holding capacity
g/g
7,461±0,810
Gularte&Rosell;2011
Water binding capacity
g/g
9,369±0,785
Gularte&Rosell;2011
Figure 2 shows that chia flour has high viscosity moduli in the frequency range, but as the
strain rate increases, the dispersion decreases. Therefore, this indicates that the flour sample
presents a pseudoplastic behavior, because as the strain rate increases, the chains of the polymer
molecules arranged randomly intertwine in the direction of flow, generating a solution of lower
viscosity, causing a lower interaction between adjacent polymer chains.
Figure 1 Strain rate on the apparent viscosity at 25ºC of chia flour dispersions
To characterize the gelation of the flour, it was subjected to sweep frequency tests within the
linear viscoelastic region as shown in Figure 3, when analyzing the mechanical specifications
obtained, it is found that the elastic modulus (G') shows higher values than the viscous modulus
(G"), in which a dependence of the viscoelastic modulus with respect to frequency can be
observed, showing a pattern generally associated with a weak gel-like structure.
Borbor, 2022
October - December vol. 1. Num. 15, 2022
Figure 2. Frequency sweep test of chia flour obtained after being cooled to room temperature
Comparison of the use of three percentages of chia flour inclusion in the preparation of shrimp
burger with a conventional burger .
An analysis of the textural properties of shrimp burger meat prepared with different percentages
of chia flour concentration was carried out with a conventional one by sensory analysis and
with a Brookfield texturometer (PRO CT3, USA), the results of which were compared with
each other as shown below:
Figure 3. Hardness characteristic determined by sensory analysis
Figure 4. Hardness characteristic determined with Brookfield texturometer.
2,87 3,03 2,97 2,1
0
2
4
Dureza
Treatment_1 Treatment_2 Treatment_3 Control_treatment
0,16
0,22 0,2
0,14
0
0,1
0,2
0,3
Ciclo 1 de dureza (N)
Treatment_1 Treatment_2 Treatment_3 Control_treatment
10
A comparison between Figures 3 and 4 shows that in both methods of analysis, treatment 2
(with 6% chia flour) has a higher hardness, showing a difference with the sample without chia
(conventional).
Figure 5. Elasticity characteristic determined by sensory analysis.
Figure 6. Elasticity characteristic determined with the Brookfield texturometer.
Similarly, we can see in Figure 5 and 6 that in the elasticity characteristic, both methods of
analysis agree that treatment 2 (with 6% chia flour) is more elastic compared to the
conventional sample.
Figure 7 Cohesiveness characteristic determined by sensory analysis
2,24
2,77
2,13 2,32
0
0,5
1
1,5
2
2,5
3
Elasticidad (mm)
Treatment_1 Treatment_2 Treatment_3 Control_treatment
2,67
3,53
2,63 2,4
0
1
2
3
4
Elasticidad
Treatment_1 Treatment_2 Treatment_3 Control_treatment
3,03 2,77 3,1 2,43
0
2
4
Cohesividad
Treatment_1 Treatment_2 Treatment_3 Control_treatment
Borbor, 2022
October - December vol. 1. Num. 15, 2022
Figure 8 Cohesivity characteristic determined with the Brookfield texturometer
In Figure 7 and 8 according to the tasters and the Brookfield team. Treatment 2 (with 6% chia
flour) presents a lower cohesiveness in comparison with the rest of the treatments with chia but
not in the conventional one tasted sensorially, on the other hand there is discrepancy in that
same characteristic since the tasters consider that treatment 3 (with 9% chia flour) is the most
cohesive while in the one used by the equipment treatment 1 (with 3% chia flour) obtained
better weighting.
Figure 9 Chewiness characteristic determined by sensory analysis
Figure 10 Chewiness characteristic determined with the Brookfield texturometer
0,68
0,55 0,56 0,6
0
0,2
0,4
0,6
0,8
Cohesividad
Treatment_1 Treatment_2 Treatment_3 Control_treatment
3,13
3,73
3,03
2,5
0
0,5
1
1,5
2
2,5
3
3,5
4
Masticabilidad
Treatment_1 Treatment_2 Treatment_3 Control_treatment
0,3 0,3
0,2 0,2
0
0,1
0,2
0,3
0,4
Masticabilidad (mJ)
Treatment_1 Treatment_2 Treatment_3 Control_treatment
12
According to Figure 9 and 10, the chewiness characteristic shows a tie between treatment 1
(with 3% chia flour) and treatment 2 (with 6% chia flour), while for sensory evaluation the
most chewy is treatment 2 (with 6% chia flour) followed by treatment 1 (with 3% chia flour),
i.e. there is a difference between the shrimp meat sample without chia (conventional) with the
one that included the different percentages of flour.
Analysis of the most acceptable product, rheology of the three treatments and microbiological
(mesophilic aerobes, Escherichia coli, Staphylococcus aureus, Salmonella) to the one with the
best sensory acceptance .
Sensory evaluation of color in shrimp burger
Figure 11 Color evaluation in the three shrimp patty treatments.
The data shown in the graph show that for the color parameter, both treatment 1 and treatment
2 obtained the same mean of 3.63, compared to treatment 3 with a value of 3.1.
Sensory evaluation of flavor in shrimp burger.
Figure 12. Flavor evaluation in the three treatments of shrimp burger.
Borbor, 2022
October - December vol. 1. Num. 15, 2022
The statistical analysis showed no significant difference for both treatments and replicates,
comparing with the mean in the flavor parameter the one that obtained a higher acceptability
range was treatment 2 with a mean of 3.8, in relation to the treatment with a value of 3.77 and
treatment 3 with a value of 3.27 acceptability.
Sensory evaluation of odor in shrimp burger
Figure 13 Evaluation of odor in the three treatments of shrimp patty.
Sensory evaluation of appearance in shrimp burger
Figure 14 Evaluation of appearance in the three shrimp patty treatments.
For the appearance parameter it can be observed that there was a significant difference in
relation to the treatments but not in terms of panelists, but graphically we can see in comparison
to their statistical means that treatment 1 had a higher range of acceptability with a value of 3.6
as opposed to treatment 2 that obtained a value of 3.53 and treatment 1 with 2.87 of
acceptability.
14
Sensory evaluation of texture in shrimp burger
Figure 15 15 Evaluation of texture in the three treatments of shrimp patty
Interpretation of the best treatment with the best acceptance
Once each of the results had been obtained statistically, it is considered that the behavior of the
inclusion of chia flour in the formulation of treatment 2 was the one with the highest range of
acceptability by the panelists in the odor parameter.
Table 6 Interpretation of acceptability results
Treatments
Color
Taste
Odor
Appearance
Texture
Average
Treatment_1
3,63
3,77
3,93
3,6
2,67
3,52
Treatment_2
3,63
3,8
3,8
3,53
3,53
3,66
Treatment_3
3,1
3,27
3,17
2,87
2,6
3,00
Average
3,45
3,61
3,63
3,33
2,93
Rheology analysis of three shrimp burger formulations with the addition of chia flour for
texture evaluation
Borbor, 2022
October - December vol. 1. Num. 15, 2022
The incorporation of ground chia seeds for the formulation of shrimp patties of the three
concentrations was evaluated against three different percentages of shrimp meat mixed with
other ingredients in constant amounts for the three treatments, then they were subjected to a
rheological test in which they were evaluated by means of a Kinexus PRO rheometer to
determine their elasticity and viscosity:
Figure 16 Storage or elastic modulus (G') and loss or viscous modulus (G'') of treatment 1(3%
chia flour)
Figure 17 Storage or elastic modulus (G') and loss or viscous modulus (G'') of treatment 2 (6%
chia flour)
16
Figure 18 Storage or elastic modulus (G') and loss or viscous modulus (G'') of treatment 3 (9%
chia flour)
In figure (16-18) the rheological properties, both the storage or elastic modulus (G') and the
loss or viscous modulus (G'') were evaluated as a function of frequency (0.01 to 10 Hz), all the
results obtained show elastic values (G') higher than viscous values (G''), indicating that the
shrimp burger samples with the inclusion of chia flour present more elastic than viscous
characteristics, This indicates in terms of rheology, that the mixture behaves as a semi-solid
(gel), with the elastic component predominating over the viscous one and also showing a phase
angle independent of the frequency, that is, as the speed increases, the values of G' and G''
increase, in comparison with the three concentrations to determine their effect, the results were
evaluated by means of an analysis of variance.
Loss modulus or viscous modulus analysis
The results of the analysis of variance (see appendix, table #29) indicate that there is a
significant difference between treatments, which was less than 0.05 and a coefficient of 26.22%
as indicated:
Borbor, 2022
October - December vol. 1. Num. 15, 2022
Table 7 ANOVA analysis
Variable
N
CV
p-value
G'' (viscous component)
26,22
<0,0001
Table 10 indicates that treatment 3 had a better range with a value of 3180.65 Pa as opposed to
treatment 2 with 2994.52 Pa following treatment 1 with 1088.42 Pa.
Table 8 Evaluation of statistical means
Treatments
Stockings
n
E.E.
Treatment_3
3180,65
114,04
A
Treatment_2
2994,52
114,04
A
Treatment_1
1088,42
114,04
B
*Means with a common letter are not significantly different (p>0.05)
Storage or elastic modulus analysis
The results of the analysis of variance (see appendix, table -30) indicate that there is a
significant difference between treatments, which was less than 0.05 and with a coefficient of
variance of 19.13% as indicated:
Table 9 ANOVA analysis
Variable
N
CV
p-value
G' (elastic component)
19,13
<0,0001
The evaluation in comparison to their statistical means in Table 12 indicates that treatment 3
had a higher range with a value of 11849.35 Pa in relation to treatment 2 with 11031.61 Pa and
treatment 1 with a value of 6595.81 Pa.
18
Table 10. Evaluation of statistical means
*Means with a common letter are not significantly different (p>0.05).
Microbiological analysis to best sensory treatment
For this analysis, the treatment with the best acceptance by untrained panelists was the winner
of treatment 2, as follows is a table with the microbiological parameters evaluated:
Table 11. Results of microbiological analysis of shrimp patty with inclusion of ground chia T2
(6%).
Parameter
Unit
Results
Limit of Quantification
Mesophilic aerobes
cfu/g
<10
Escherichia coli
cfu/g
<10
Staphylococcus aureus
cfu/g
<10
Salmonella
/25 g
Absence
Aus/Pres
As for mesophilic Aerobes the result was <10 cfu/g, the limit in the Ecuadorian technical
standard is of
1,0
$
𝑥10!
cfu/g, Escherichia coli gave <10 i.e.
< 1,0
$
𝑥10"
The permitted limit is
<3 cfu, Staphylococcus aureus was <10 and the limit is <3 cfu/g, finally Salmonella presented
<10 cfu/g, i.e. the limit is <3 cfu.
$1,0
$
𝑥10#
Finally, Salmonella was absent, these parameters
were based on INEN INEN 1338.
Treatments
Stockings
n
E.E.
Treatment_3
11849,35
337,54
A
Treatment_2
11031,61
337,54
A
Treatment_1
6595,81
337,54
B
Borbor, 2022
October - December vol. 1. Num. 15, 2022
Currently the trends or lines of research have used functional ingredients for the modification
of food texture, one of these is chia, a source rich in soluble fibers, which present hydrocolloid
properties, according to our study:
The analysis carried out to characterize the water retention capacity of chia flour was 7.461 g
of water/g of fiber compared to the results obtained by Fuentes (2012) in which he reported a
value of 6.2 g of water/g of fiber, likewise in the study conducted by Espinoza (2017) indicates
us that to determine the techno-functional properties of chia seeds and its defatted extract was
5.63 g of water/ g of fiber in the flour extracted from chia seed as opposed to the defatted chia
flour of 3.29 g of water/ g of fiber. In the water binding capacity analysis the flour in this
research showed a value of 9.369 g water/ g fiber, on the other Espinoza (2017) observed a
value of 2.033 g water/ g fiber and in the results reported by Segura, Ciau, Rosado and Betancur
( 2014) in their study on the chemical and functional properties of chia gum (Salvia hispanica
L), in partially defatted gum had a binding capacity of 0.84 g water/g fiber a relatively low
value when compared to this study and that of Espinoza (2017). To characterize gelation,
according to the study presented by Ramos, Fradinho, Mata and Raymundo (2017) and
Capitani (2013), according to the mechanical spectrum, both researches and the present study
agree that chia flour gels by rheological characterization present structures similar to weak gels.
The second objective was to compare the addition of three percentages of chia flour for the
preparation of meat for shrimp burgers with a conventional one through sensory analysis and
using a texturometer in which it was found that in the sensory evaluation there is a difference
for hardness, cohesiveness, elasticity and chewiness compared to the conventional sample that
showed lower values than those of the treatments in which chia flour was incorporated, while
with the Brookfield texturometer there is a notable difference for hardness, In the study
presented by Avila and Carbajal (2018) for the preparation of anchovy pulp hamburger using
defatted sesame seed cake, it indicates that the incorporation of additives modifies the textural
properties of meat products, due to the effect they have on the meat products, In our research,
we can notice a difference if we compare the attributes of hardness and elasticity between
analyses, which agree with each other to indicate a winner in this case treatment 2 (6% chia
flour), but also discrepancy in the cohesiveness attribute, but the one that differentiates them
as such is the chewiness property although the texturometer indicates that treatment 1 and 2
are similar in comparison with treatment 3 and the conventional sensory test gives the winner
to treatment 2, so we can confirm that the study to characterize the sensory and instrumental
texture of the Litopena shrimp culture. of cultured shrimp Litopenaeus vannamei by Tamarit
(2008) indicates that humans are the only ones capable of fully and descriptively perceiving
the sensations related to texture; however, instrumental tests allow us to define and
quantitatively study textural properties.
Regarding the rheology analysis of the hamburger using chia flour it was shown that it presents
more elastic than viscous characteristics therefore in rheological terms the mixture between the
shrimp meat incorporating chia flour in three different percentages ( 3%-6% and 9%) behaves
semi-solid, the curves were shown in increase of the storage or elastic modulus and the same
20
as the loss in all treatments this is due as the speed increases, but presented differences in the
concentrations; resulting that when comparing their means the treatment 3 pressed a higher
value in function of the others, in the study presented Ramos, Fradinho, Mata and Raymundo
(2017) showed that when increasing higher concentrations of chia there was a considerable
increase in the viscoelastic modules similar to our research. On the other hand Mehta and
Nayak (2017) conducted a comparative study to evaluate the biochemical composition,
functional and rheological properties of fresh fish, squid and shrimp meats which indicates that
the gelation of muscle proteins produces the transformation of an amorphous viscous phase to
a three-dimensional elastic network, According to the test done on fresh shrimp meat
(Litopenaeus vannamei), the pattern of the loss or viscous modulus was found to have low
values in relation to the storage or elastic modulus, which also clarifies that this modulus drops
when heated but stabilizes, even suggesting that the temperature range differs from one species
to another.
Conclusions
During the study of the effect of ground chia seed incorporated as a thickening agent in the
preparation of shrimp burger meat, the following conclusions were obtained:
The analysis of the functional properties such as water retention and binding capacity of chia
flour allows concluding its potential use as a functional ingredient, besides helping to stabilize
products destined to freezing, helping them to avoid liquid loss. To characterize the gelation of
the flour, it is concluded that it presents a viscoelastic behavior, it has properties to form weak
gels because the elastic modulus (G') was higher in relation to the viscous modulus (G''), a
similar behavior was observed in another study, its incorporation allows improving the physical
stability due to its role as thickener.
According to the comparison of using three different percentages of chia in the preparation of
meat for shrimp hamburger with a conventional one analyzed in a sensory and instrumental
way, it is concluded that there is a difference in the texture properties, an important attribute
that allows us to determine the quality and acceptance of products with higher commercial
requirements such as seafood.
The information obtained from the corresponding study on the effect of the variables chia flour
concentration on rheological properties showed a significant increase in the storage or elastic
modulus when the shear rate is increased; in all cases the elasticity is greater than the viscosity,
so it presents more solid characteristics, therefore it is possible to use chia flour in meat
technological processes such as hamburgers, improving the texture, through the use of a panel
it was concluded that the treatment that presented the best sensory acceptance was treatment 2
(with 6% chia flour) which was submitted to microbiological analysis, The results obtained
showed that the parameters of mesophilic aerobes, Escherichia coli, Staphylococcus aureus and
Salmonella were within the ranges allowed by INEN 1338, thus demonstrating that the project
was carried out under strict sanitary control, washing materials and utensils in the process.
Borbor, 2022
October - December vol. 1. Num. 15, 2022
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