Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour

Atambayeva, Zhibek; Nurgazezova, Almagul; Assirzhanova, Zhanna; Urazbayev, Zhumatay; Kambarova, Aray; Dautova, Assel; Idyryshev, Berik; Sviderskaya, Diana; KAYGUSUZ, Meruyert

doi:10.1080/10942912.2023.2174552

Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour

Atambayeva Z., Nurgazezova A., Assirzhanova Z., Urazbayev Z., Kambarova A., Dautova A., ...Daha Fazla

International Journal of Food Properties, cilt.26, sa.1, ss.600-613, 2023 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 26 Sayı: 1
Basım Tarihi: 2023
Doi Numarası: 10.1080/10942912.2023.2174552
Dergi Adı: International Journal of Food Properties
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database, Directory of Open Access Journals
Sayfa Sayıları: ss.600-613
Anahtar Kelimeler: Green buckwheat, horsemeat, mixed meat, nutritionally rich patties, quality food
Isparta Uygulamalı Bilimler Üniversitesi Adresli: Hayır

Özet

This work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwheat and its flour (GGBF) into the patties improved (p ≤ .05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, and DPPH radical scavenging activity. The addition of GGBF resulted in a lower L* value, whereas the a* and b* values were slightly higher, with the storage time exhibiting a preserving effect of green buckwheat sprouts on the color of a product. Also, the sensory evaluation revealed increases (p < .05) in overall acceptability and juiciness scores. Generally, this study identified the antioxidant and textural improvement potentiality of germinated green buckwheat and its flour, which could pave the way for its use as an extender of the shelf life of the patties.