Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final productY

Chia and quinoa have gained in popularity among consumers worldwide due to the variety of nutrients and bioactive compounds they contain. The scientific enthusiasm that both sets of ingredients have generated, has contributed to deepening our knowledge of their physicochemical and functional properties, which, in turn, has revealed their great technological potential for meat product development. This review focuses on the strategies used to add chia or quinoa to meat products, the type of meat products in which this addition has been successfully achieved and the quality and technological parameters mainly affected by such addition. Apart from the different ways in which quinoa and chia can be incorporated into meat products, innovative approaches for counteracting any negative alterations they may cause are discussed.

Automated summary

Chia and quinoa, with their rich nutrients and bioactive compounds, are gaining popularity as ingredients in meat products. The focus of the research is on the strategies for incorporating chia and quinoa into meat products, as well as discussing innovative approaches to counteract any potential negative effects they may have.