Effect of chia seed (Salvia hispanica L.) on the utilization of shrimp (Litopenaeus vannamei) patty meat.

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.