The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage

Abstract

Buckwheat hulls, due to their high content of phenolic compounds, could be used as a promising food ingredient, the use of which would reduce the waste generated during the production of buckwheat groats. The aim of this study was to investigate the influence of buckwheat hull extracts on the quality of chicken meatballs. Meatballs were produced according to three different treatments: without extracts (Control) and with water (WE) and ethanolic (EE) extracts of buckwheat hulls. The phenolic compositions of the extracts were analysed and their effects on the colour, lipid oxidation, microbiological and sensory qualities of the chicken meatballs were studied. The ethanolic extract of buckwheat hulls was characterised by a total polyphenolic content more than double that of the water extract. Rutin was the major phenolic compound identified in the extracts, with the ethanolic extract containing more than four times as much rutin as the water extract. Oxidative changes in lipids in the meatballs prepared with extracts of buckwheat hulls occurred more slowly than those in Control. This was indicated by lower TBARS values and the longest fat induction time. The results suggested that, although the ethanolic extract of buckwheat hulls was characterised by a higher content of polyphenolic compounds compared to the water extract, both additives showed similar antioxidant activities in chicken meatballs during 14 days of refrigerated storage.