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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

Texto completo
de Almeida, Marcio Aurelio [1] ; Montes Villanueva, Nilda Doris [2] ; Goncalves, Jose Ricardo [3] ; Contreras-Castillo, Carmen J. [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Food & Nutr, BR-13418900 Sao Paulo - Brazil
[2] Univ Catolica Sedes Sapientiae, Fac Ingn Agr, Lima - Peru
[3] Inst Food Technol, Meat Technol & Dev Ctr, BR-13070173 Sao Paulo - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 52, n. 5, p. 2869-2877, MAY 2015.
Citações Web of Science: 1

The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1 % egg albumin powder), T4 (1 % egg albumin powder and 15 % MSCM) and T5 (1 % transglutaminase, 1 % egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L{*}) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a{*}) when compared to treatments with MSCM (T2, T4 and T5) (p a parts per thousand currency signaEuro parts per thousand 0.05). No significant differences were noted between the treatments (p a parts per thousand yenaEuro parts per thousand 0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market. (AU)

Processo FAPESP: 10/08182-2 - Qualidade de carne bovina in natura embalada sob atmosfera modificada e vácuo
Beneficiário:Carmen Josefina Contreras Castillo
Linha de fomento: Auxílio à Pesquisa - Regular