Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride

Author(s)

Barros, Julliane Carvalho ^[1] ; Rodrigues, Isabela ^[1] ; Pires, Manoela Alves ^[1] ; Goncalves, Leticia Aline ^[1] ; Leandro de Carvaiho, Francisco Allan ^[1] ; Trindade, Marco Antonio ^[1]

Affiliation

^[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, Dept Food Engn, 225 Duque de Caxias Norte, BR-13635900 Pirassununga, SP - Brazil

• Document type: Journal article
• Source: EMIRATES JOURNAL OF FOOD AND AGRICULTURE; v. 31, n. 10, p. 794-803, OCT 2019.
• Web of Science Citations: 0

Abstract

Chicken nuggets were reformulated by substituting the chicken skin with chia flour and partially substituting the NaCl with CaCl2. Four treatments were processed: Control - 1.5 g/100 g NaCl, without the addition of chia flour; CaCl2 - 75% substitution of NaCl by CaCl2; Chia - 50% replacement of chicken skin by chia flour; Chia+CaCl2 - 75% replacement of NaCl by CaCl2 and 50% substitution of chicken skin by chia flour. The protein content increased with the incorporation of chia flour. Treatments CaCl2 and Chia+CaCl2 presented reduced sodium content. Chicken nuggets containing chia flour showed an increase of alpha-linolenic acid and can be labelled as ``high omega-3 content{''}. Formulations Chia and Chia+CaCl2 presented lower sensory acceptance among the four formulations, but about 50% of consumers still considered them acceptable. Thus, the Chia+CaCl2 formulation could be recommended to consumers seeking healthier meat products, due to its high omega-3 and reduced sodium content. (AU)

• FAPESP's process: 15/12429-7 - Strategies to turn healthier and safer different meat products with reduced sodium content
• Grantee: Marco Antonio Trindade
• Support Opportunities: Regular Research Grants