| Full text | |
| Author(s): |
Barros, Julliane Carvalho
;
Rodrigues, Isabela
;
Pires, Manoela Alves
;
Goncalves, Leticia Aline
;
Leandro de Carvaiho, Francisco Allan
;
Trindade, Marco Antonio
Total Authors: 6
|
| Document type: | Journal article |
| Source: | EMIRATES JOURNAL OF FOOD AND AGRICULTURE; v. 31, n. 10, p. 10-pg., 2019-10-01. |
| 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 |