Abstract
The impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss and heterocyclic aromatic amines (HAAs) content of meatballs cooked at 150, 200, and 250 degrees C was investigated. The chia seed significantly affected water content (P < 0.01), cooking loss (P < 0.05), pH (P < 0.05) and total HAAs content (P < 0.01), whereas no significant impact (P > 0.05) was detected on TBARS value. With cooking, water content decreased (P < 0.01), while the pH and TBARS values increased (P < 0.01). Cooking temperatures significantly affected (P < 0.01) the water content, cooking loss and total HAAs content. The content of total HAAs of the meatballs increased with increasing the cooking temperature. The results illustrated that IQ, 7,8-DiMeIQx, 4,8-DiMeIQx, A alpha C and MeA alpha C were below the detectable limit (<LOD) in all samples, while MeIQx was the dominant compound among the detected HAAs compounds. The research indicated that the use of chia seeds increased the total HAA content, and the highest level was found in meatballs prepared with 1% chia seeds.