Storage of buckwheat products as an factor affecting colour condition and implications on meat products

Abstract

Buckwheat is one of the traditionally high-quality crops recognized for its high nutritional and functional value. Buckwheat products (grain and flour) stored for 0, 3, 6, and 9 months and emulsion-type chicken sausages modified by adding those buckwheat flours (FB0, FB3, FB6, and FB9) were analyzed for instrumental colour parameters (L*, a*, b*, C*, h, S, ΔE). One- (P < 0.05) and two-way (P < 0.001) ANOVA tests were used to analyze the data, followed by Tukey’s HSD post-hoc test (P < 0.05). In terms of storage, a slight decrease in hue angle was observed in grains, with the lowest value of 57.48 (6 months). In flour, trends of decreasing L* and increasing a*, b*, C*, and S values were observed to the end of storage. The values of hue angle and total colour difference decreased, with the lowest point at 73.92 for h and the largest significant change at 4.73 for ΔE in 6 months. In terms of product type, compared to grains, flour was lighter and yellowish on average 2.3 (L*) and 1.3 (h) times. Grains consistently demonstrated significantly higher a*, C*, and S values. In composite products, added flour slightly affects L*, and significantly a* and b*, where FB0 was lighter, redder and yellower than the other combined products. A significant decrease in C* and increase in h values caused lower chromatic purity and a more yellow nuance in FB9 (20.66, 45.38). A decrease in S resulted in the greatest attenuation in overall colour perception at FB6, and FB9. An increase trend of ΔE indicating the differentiation of sausages with respect to effect on total colour (ΔE ≤ 5.10). The results could indicate the potential utilization of long-term stored buckwheat grains (flour) as a functional ingredient and valuable plant-based raw material in the production of enriched, composite meat products