Application of chia seed coproduct in dry-cured sausages: effect upon its physicochemical properties

Chia mucilage is a new ingredient with a lot of new applications and so its extraction from seeds generates a great amount of coproducts (CSWM) which composition made it suitable for the meat industry. In this work, the effect of the addition of CSWM and whole chia seeds (WCS) in a dry-cured sausage (DCS) upon its physicochemical properties has been evaluated (4 processing days). Several concentrations of WCS and CSWM (0, 1.5, 3.0, and 4.5%) were added. pH, water activity (Aw), residual nitrite level (RNL), and the 2-Thiobarbituric acid (TBA) assay and moisture content were determined. WCS and CSWM addition in DCS decreased the pH values in all the samples. For RNL, the values decreased along time without differences between samples. Although all the samples reached at day 4, a weight loss of 30% (industrial criteria for sausages commercialization), any of them did not reach Aw values to be considered as intermediate moisture foods (≤0,90). Samples with chia added showed lower TBA values than control. CSWM can be used as an ingredient for DCS showing the same effect upon its physicochemical properties than WCS and so it could be an interesting way to valorize this coproduct.

AGL2016-75687-C2-2-R (MCI/AEI/FEDER/UE). HealthyMeat network, CYTED-119RT0568.