Determination of physicochemical properties of chia (Salvia hispanica L.) seed added meatballs

In this study, the physicochemical properties like fat, protein, ash, salt and moisture content, cooking and weight loss, fatty acid compositions, color, pH, peroxide and free acidity values and sensory properties of meatball samples enriched with different rates (%5, %10, %15 ve %20) chia seeds, were investigated. As a result of the study; the highest protein and fat content values were found in the meatballs samples with 20% chia seed flour. Throughout 10 days cold storage process (+ 4 °C) the highest free fatty acidity value was found in meatballs added with 20% chia seed and the highest free fatty acid and peroxide values were determined at the end of 10th day in all samples. It was determined that the cooking efficiency of the meatball samples were higher due to the increase in the ratio of chia seed flour and depending on this determination the weight loss was lower. As a result of sensory analysis, there was no statistically significant difference between meatball samples. Meatballs enriched with 5% and 10% chia seed flour have been the most admired sample group by panelists. It is observed that total saturated fatty acids ratio decreased, total unsaturated fatty acids increased as chia seed amount increased in meatballs. In particular, the increase in chia seed rate in the meatballs increased the amount of unsaturated fatty acids like linoleic and especially α- linolenic acid. Thus, a new omega-3 and omega-6 enhanced functional product was obtained.