Effect of Quinoa ( Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs' physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn sta...

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Veröffentlicht in:	Foods 2021-07, Vol.10 (7), p.1601
Hauptverfasser:	Park, Jin-Hwa, Lee, Yun-Jin, Lim, Jeong-Gyu, Jeon, Ji-Hye, Yoon, Ki-Sun
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids antioxidant activity Antioxidants chicken meatballs Chickens Cooking Corn Electric industries Food science freeze-thaw cycles Freeze-thawing Frozen foods Heating lipid oxidation Meat Meat products Meatballs Nitrogen Poultry Proteins Quinoa Seeds Sensory properties Starch Texture Thiobarbituric acid
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