Abstracts

Buckwheat is one of the traditionally high-quality crops recognized for its high nutritional and functional value. Emulsion-type chicken sausages modified by adding time-different stored buckwheat flours (FB0, FB3, FB6, and FB9) were analyzed for instrumental colour parameters (L*, a*, b*, C*, h, S, ΔE). One-way ANOVA test (p < 0.05), followed by Tukey’s HSD post-hoc test (p < 0.05) were used to analyze the data. Added flour slightly affects L*, and significantly a* and b*, where FB0 was lighter, redder and yellower than the other composite products. A significant decrease in C* and increase in h values caused lower chromatic purity and a more yellow nuance in FB9 (20.65, 45.40). 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 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 composite, technologically justified meat products with sensory acceptable colours for consumers.

Keywords

Emulsion-type sausage, Buckwheat, Composite product, Instrumental colour, Storage

Acknowledgment

This research was funded by the Ministry of Science, Technological Development and Innovations, Republic of Serbia: the Institute for Plant Protection and Environment, Belgrade (grant number 451-03-136/2025-03/200010), the Institute for Animal Husbandry, Belgrade-Zemun (grant number 451-03-136/2025-03/200022), the Institute for Science Application in Agriculture, Belgrade (grant number 451-03-136/2025-03/200045).

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