2017
DOI: 10.17265/2159-5828/2017.03.001
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Ángel Santillán-Álvarez, Octavio Dublán-García, Leticia Xochitl López-Martínez, Baciliza Quintero-Salazar, Leobardo Manuel Gómez-Oliván, Daniel Díaz-Bandera, María Dolores Hernández-Navarro

Abstract: Abstract: Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addi…

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