Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour

Figures & data

Figure 1. The technological scheme of buckwheat processing.

Table 1. Physico-chemical properties of NGGBF and GGBF.

	Parameter	NGGBF	GGBF	p-Value
Chemical composition	Moisture, %	9.20 ± 0.25	11.14 ± 0.18	**
	Ash, %	2.09 ± 012	1.52 ± 0.32	**
	Protein, %	12.21 ± 0.22	18.79 ± 0.57	**
	Fat, %	3.36 ± 0.10	2.53 ± 0.22	**
	Fiber, %	7.28 ± 0.23	9.67 ± 0.11	**
	Carbohydrates, %	68.75 ± 0.02	63.05 ± 0.54	*
Antioxidant activity	TPC	200.35 ± 1.50	397.52 ± 1.50	**
	DPPH, %	63.25 ± 1.03	87.83 ± 1.03	**
pH-value		6.25 ± 0.02	5.36 ± 0.16	**
aW		0.43 ± 0.04	0.35 ± 0.05	**
Color	L*	90.54 ± 0.35	97.48 ± 0.22	*
	a*	0.45 ± 0.45	−0.15 ± 0.02	**
	b*	7.25 ± 0.35	8.43 ± 0.08	*

L*, a*, and b* refer to lightness, redness and yellowness, respectively. All values are mean ± standard deviation of triplicates. p-value: ** (p < 0.01), * (p < 0.05)

Table 2. The chemical composition of raw horsemeat patties “Shygys” with NGGBF and GGBF.

Parameter	With NGGBF	With GGBF (“Shygys” patties)	p-value
Moisture	65.32 ± 1.5	71.56 ± 1.2	**
Protein	9.5 ± 0.15	18.85 ± 0.12	**
Fat	9.7 ± 0.3	5.63 ± 0.3	*
Ash	2.58 ± 0.19	2.60 ± 0.15	ns
Carbohydrate	14.25 ± 0.13	14.46 ± 0.12	*
pH	5.95	5.98	ns
aw	0.934 ± 0.005	0.920 ± 0.005	ns

All values are mean ± standard deviation of triplicates. p-value: ** (p < 0.01), * (p < 0.05), ns – not significant

Table 3. Oxidative characteristics of raw horsemeat patties formulated with NGGBF (control) and GGBF (test) during storage at 4°C (± 1.0°C).

Formula	Storage days					p-value
	0	7	14	21	23
	Total phenolic (% mg/100 g)
Control	205.08 ± 0.255	200.96 ± 610	194.21 ± 0.303	186 ± 0.774	175 ± 0.305	**
Test	380.33 ± 0.612	377 ± 0.053	373.93 ± 0.140	368.34 ± 0.030	360.72 ± 0.275
	DPPH (%)
Control	61.21 ± 0.583	57.62 ± 0.678	56.61 ± 0.770	54.71 ± 0.300	52.97 ± 0.482	**
Test	89.95 ± 0.673	87.25 ± 0.503	84.32 ± 0.483	80.66 ± 0.562	74.54 ± 0.763

Values are means of triplicate samples (±SE). p-value: ** (p < 0.01)

Table 4. Color characteristics of raw horsemeat patties formulated with GGB and its flour during storage at 4°C (±1°C).

Parameters	Storage (days)					p-value
	0	7	14	21	23
	L*
Control	72.5 ± 2.81	64.3 ± 3.41	48.2 ± 1.53	48.1 ± 2.35	44.8 ± 1.92	**
Test	70.4 ± 0.42	67.6 ± 0.18	53.5 ± 1.71	59.9 ± 0.41	52.8 ± 1.99	**
	a*
Control	8.4 ± 0.57	9.1 ± 0.38	9.2 ± 1.01	11.5 ± 0.57	10.8 ± 0.48	**
Test	7.4 ± 0.81	9.0 ± 0.61	11.2 ± 1.81	9.3 ± 1.01	12.7 ± 0.71	**
	b*
Control	14.2 ± 0.01	11.7 ± 0.07	12.8 ± 1.51	10.3 ± 0.03	13.2 ± 1.31	*
Test	14.8 ± 0.24	13.5 ± 0.51	15.9 ± 1.62	13.6 ± 0.21	18.4 ± 0.83	**

All values are mean ± standard deviation of triplicates. p-value: ** (p < 0.01), * (p < 0.05)

Table 5. WHC and cooking properties of horsemeat patties.

Parameters	Treatments		p-value
	NGGBF (control)	GGBF (test)
WHC (%)	77.50 ± 1.25	79.90 ± 3.13	*
Cooking yield (%)	87.84 ± 1.43	88.91 ± 0.53	ns
Change of thickness (%)	27.08 ± 8.13	23.25 ± 13.23	*
Change of diameter (%)	11.53 ± 2.25	11.45 ± 1.51	ns
Fat retention (%)	87.33 ± 7.63	95.15 ± 6.83	*
Moisture retention (%)	50.55 ± 1.03	52.25 ± 1.33	*

All values are mean ± standard deviation of triplicates. p-value: * (p < 0.05), ns – not significant

Table 6. Textural properties of horsemeat patties with NGGBF and GGBF.

Parameters	NGGBF	GGBF
Hardness	3.32	2.45
Springiness	6.35	6.16
Cohesiveness	0.54	0.50
Gumminess	1.72	1.26
Chewiness	1.12	0.78

Figure 2. Sensory properties of horsemeat patties.

Data availability statement

The data that support the findings of this study are available on request from the corresponding author, Miss Zh. Atambayeva.