Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: EMIRATES JOURNAL OF FOOD AND AGRICULTURE; v. 31, n. 10, p. 10-pg., 2019-10-01.

Resumo

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)

• Processo FAPESP: 15/12429-7 - Estratégias para tornar mais saudáveis e seguros diferentes produtos cárneos com teor de sódio reduzido
• Beneficiário: Marco Antonio Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular