Table 2.
Chia and quinoa-based meat products and their effect on the lipid oxidation.
| Meat Product | Chia/Quinoa | Effect on Lipid Oxidation (TBARs Value) | References |
|---|---|---|---|
| Frankfurter | chia seeds | 35% reduction after 21 days refrigerated storage | Fernández-López et al. [9] |
| chia flour | 35% reduction after 21 days refrigerated storage | Fernández-López et al. [9] | |
| chia flour | 300% increase (values < 0.2 mg MA/kg) |
Pintado et al. [101] | |
| chia flour | not evaluated | Herrero et al. [102] | |
| deioled chia flour | 35% reduction after 21 days refrigerated storage | Fernández-López et al. [9] | |
| chia oil (O/W emulsion) |
250% increase (values < 0.2 mg MA/kg) |
Pintado et al. [101] | |
| chia oil (O/W emulsion) |
not evaluated | Herrero et al. [102] | |
| chia oil (emulsion gel) |
275% increase (values < 0.2 mg MA/kg) |
Pintado et al. [101] | |
| chia oil (emulsion gel) |
not evaluated | Herrero et al. [102] | |
| Ham-like product | chia seeds | 30% reduction | Ding et al. [21] |
| Burgers | chia seeds | up to 68% reduction | de Oliveira-Paula et al. [103] |
| chia seeds | 50% reduction | Antonini et al. [75] | |
| deffated chia flour | increase TBARs | Souza et al. [96] | |
| chia oil | 25% increase in raw burgers, 11% after cooking | Heck et al. [104] | |
| chia oil (microencapsulated) | 50% increase in raw burgers, 70% after cooked | Heck et al. [104] | |
| chia oil (emulsion gel) |
30% increase | Lucas-González et al. [105] | |
| chia oil (hydrogel emulsion) |
up to 350% increase (at 100% substitution level) |
Heck et al. [106] | |
| chia oil (O/W emulsion) |
not evaluated | De Carvalho et al. [107] | |
| quinoa flour | not evaluated | Shokry [108] | |
| quinoa flour | 20% reduction at 90 d frozen storage | Özer and Seçen [109] | |
| quinoa flour | not evaluated | Baioumy et al. [110] | |
| Meatballs | quinoa flour | not evaluated | Bagdatli [111] |
| Fresh sausages | chia emulsion gel | not evaluated | Pintado et al. [112] |
| Cooked sausages | chia oil (O/W emulsion) |
28% increase | De Carvalho et al. [113] |
| Nuggets | chia flour | not evaluated | Barros et al. [114] |
| quinoa flour | not evaluated | Verma et al. [115] | |
| Bolognas | chia flour | not evaluated | Pires et al. [116] |
| chia emulsion gel | without variation | de Souza-Paglarini et al. [117] | |
| quinoa grains | 50% reduction | Fernández-López et al. [98,99] | |
| quinoa flour | not evaluated | Vargas-Zambrano et al. [97] | |
| quinoa (fiber-rich fraction) |
15% reduction | Fernández-López et al. [98,99] | |
| Pâté | quinoa flour | 20% reduction | Pellegrini et al. [118] |
| Dry-cured sausages | quinoa grains (boiled) | decrease hexanal content | Fernández-Díaz et al. [119] |