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

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