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. Idyryshev B. Sviderskaya D. Kaygusuz M.
2023 Taylor and Francis Ltd.

International Journal of Food Properties
2023 #26 Issue 1 600 - 613 pp.

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. © 2023, Published with license by Taylor & Francis Group, LLC.

Green buckwheat , horsemeat , mixed meat , nutritionally rich patties , quality food

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Department of Technology of Food Production and Biotechnology, Shakarim University of Semey, Semey, Kazakhstan
Oilseed Processing Laboratory, Kazakh Research Institute of Processing and Food Industry, Astana, Kazakhstan
Faculty of Engineering, Toraighyrov University, Pavlodar, Kazakhstan
Vocational School of Technical Sciences, Isparta University of Applied Sciences, Isparta, Turkey

Department of Technology of Food Production and Biotechnology
Oilseed Processing Laboratory
Faculty of Engineering
Vocational School of Technical Sciences

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