# Physicochemical Properties and Fatty Acid Profiling of Texturized Pea Protein Patties Partially Replaced with Chia Seed Powder During Refrigerated Storage

## TL;DR

Adding chia seed powder to pea protein patties improves their nutritional value and stability during storage.

## Contribution

This study demonstrates that replacing 20% of texturized pea protein with chia seed powder enhances nutritional and oxidative stability properties of plant-based patties.

## Key findings

- Patties with 20% chia seed powder showed increased protein, fat, and ash content with stable pH during storage.
- Lipid oxidation remained within acceptable limits, and polyunsaturated fatty acids, including omega-3 and omega-6, were enhanced.
- Key amino acids like glutamic acid, aspartic acid, and lysine were elevated in patties with chia seed powder.

## Abstract

The increasing demand for sustainable, nutrient-dense plant-based foods has intensified interest in functional ingredients that enhance nutritional quality. This study developed plant-based patties by partially replacing texturized pea protein with chia seed powder (CSP; Salvia hispanica L.) and evaluated their quality during 20 days of refrigerated storage (4 °C) under nitrogen-flushed packaging. Six formulations (F1–F6) containing 0–25% CSP were evaluated for physicochemical properties, lipid oxidation, and nutritional composition. Based on an optimal balance of texture, cooking yield, antioxidant capacity, and nutritional enhancement, the formulation containing 20% CSP was selected for further analyses. Proximate analysis revealed significant increases in protein (18–21%), fat (9–12%), and ash (2–3%) contents, accompanied by a slight reduction in moisture. All formulations maintained a stable pH throughout storage. Lipid oxidation increased gradually from 0.10–0.17 to 0.89–1.10 mg MDA/kg over 20 days but remained within acceptable limits. Fatty acid profiling indicated enhanced polyunsaturated fatty acids, particularly omega-3 and omega-6. Amino acid analysis showed elevated levels of key amino acids, including glutamic acid, aspartic acid, arginine, leucine, and lysine. Overall, patties containing 20% CSP exhibited improved nutritional quality and satisfactory oxidative stability, highlighting CSP as a promising functional ingredient for plant-based meat alternatives.