| Full text | |
| Author(s): |
Julliane Carvalho Barros
;
Marco Antonio Trindade
[2]
Total Authors: 2
|
| Document type: | Journal article |
| Source: | Brazilian Journal of Food Technology; v. 26, 2023-10-06. |
| Abstract | |
Abstract The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, without affecting their sensory and technological properties, and to balance the consumption of mineral salts in the body. The addition of fibres can improve nutritional and functional properties when incorporated into meat products because they increase water and oil retention capacities. Reformulation of meat products by adding vegetable oils with low saturated and high unsaturated fatty acids contents makes breaded meat products healthier. The oil absorption by foods during frying can be reduced by the use of coating systems that serve as a barrier to protect the product. Therefore, different strategies have been used with the aim of making chicken nuggets healthier, due to the addition of functional compounds, the reduction in the fat content, the improviment in the lipid profile, the reduction of the sodium content in the nuggets and the increasing in the consumption of minerals. It is expected that new studies can be evaluated and applied within the industrial scale that can serve the entire population, even though it is a fried meat product, but that has a reduced sodium content and high functional compounds. (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 |