Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

Barros, Julliane Carvalho; Munekata, Paulo E.S.; Pires, Manoela Alves; Rodrigues, Isabela; Andaloussi, Oussama Slaoui; Rodrigues, Christianne Elisabete da Costa; Trindade, Marco Antônio

doi:10.1016/j.lwt.2017.12.041

Cited by 57 publications

(58 citation statements)

References 25 publications

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“…Chia is an annual herbaceous plant belonging to the Labiatae family (COATES and AYERZA, 1996), and presents 30.9 g/100 g total dietary fibre and high proportion of α-linolenic acid (63.4 g omega-3/100 g)(MESÍAS, HOLGADO, MÁRQUEZ-RUIZ and MORALES, 2016). Barros et al (2018), studying the incorporation of 5-20 g/100 g chia flour in chicken nuggets as substitute for chicken skin, verified that the addition of up to 10 g/100 g chia flour can be recommended, as the obtained products can be considered as source of fibres and presented high α-linolenic acid content. Similarly, Pintado, Herrero, Jiménez-Colmenero and Ruiz-Capillas (2016), when evaluating the effect of different strategies (10 g/100 g chia flour and chia oil-in-water emulsion gels) for the use of chia flour as substitute of animal fat in frankfurters, reported that the addition of chia in this meat product was adequate for labeling with certain nutritional and health claims, due to the increase in fibres and omega-3 content.…”

Section: Introductionmentioning

confidence: 78%

“…The processing of the chicken nuggets followed the one described by Barros et al (2018). Summarizing, the chicken breast and skin were ground (8 and 4 mm diameter disc, respectively) and homogenised together with the different percentages of salts (Table 6) and other ingredients and shaped in a chicken nuggets format.…”

Section: Reformulation and Processingmentioning

confidence: 99%

“…In order to simulate the conditions that the product is usually marketed in Brazil, the preparation of the chicken nuggets samples for physicochemical analysis were performed according to Barros et al (2018), that is, before performing all physicochemical analyzes, the fried and frozen chicken nuggets were thawed overnight at 2 °C.…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…All salts used were of food grade. The proportion of chia flour (10 g/100 g) used in the reformulation of chicken nuggets was based on the study carried out by Barros et al (2018). These authors reported that the replacement of chicken skin with up to 10 g/100 g of chia flour in chicken nuggets produced sensory acceptable products which can be considered as source of fibre and presented high αlinolenic content (omega-3).…”

Section: Reformulation and Processing Of Chicken Nuggetsmentioning

confidence: 99%

“…According to the protein content of chicken nuggets in traditional formulations (control) was 20.29 g/100 g and Barros et al (2018) found 34.66 (dry basis) g/100 g.…”

Section: Introductionmentioning

confidence: 98%

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Addition of chia (>i<Salvia hispanica>/i< L.) flour to chicken nuggets with reduced sodium content

Barros¹

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BARROS, J. C. Addition of chia (Salvia hispanica L.) flour to chicken nuggets with reduced sodium content. 2019. 136 p. Ph.D. Thesis -The present study aimed to reformulate chicken nuggets to become a healthier meat product, using two different strategies: addition of chia (Salvia hispanica L.) flour in replacement of the chicken skin, aiming to improve the fatty acids profile and also fibres enrichment, and reduction of sodium content by replacing sodium chloride with calcium chloride. The chia flour presents high fibres (33.61 g/100 g) and α-linolenic fatty acid (omega-3; 64.97 g/100 g fat) contents. Evaluating the replacement of 020% chicken skin by chia flour, it was possible to observe that the addition of chia flour did not compromise the technological characteristics of the meat product. Moreover, the treatments with 520% chia flour showed high omega-3 content. The nuggets containing 10% chia flour can be considered a -source of fibre‖ and the ones containing 15% or more of chia flour, as having -high fibre content‖. On the other hand, the dark coloration of the chia flour affected the colour of the chicken nuggets, causing a sensory rejection for the attribute internal appearance. However, although chia flour has influenced the sensory parameters evaluated, it was verified that the addition of up to 10% of the chia flour was considered acceptable by the consumers. The substitution of 0-75% of sodium chloride by calcium chloride with an ionic strength equivalent to 1.5% NaCl in the chicken nuggets showed that the physicochemical characteristics and sensory acceptance were not affected. A reduction of up to 75% NaCl was only able to reduce 34% sodium in chicken nuggets, which can be labelled as "reduced sodium content". The consumption of one portion (130 g) of chicken nuggets with the maximum addition of CaCl 2 could provide 16.9% of the recommended daily intake of calcium for adults in Brazil. And finally, the chicken nuggets, reformulate through the substitution of 10% chicken skin with chia flour and 75% sodium chloride per calcium chloride was evaluated. These nuggets showed increased protein content, reduced sodium content and an improvement of the lipid profile, due to the increase of αlinolenic acid. The microbiological analysis showed that the addition of chia flour and CaCl 2 did not affect the microbial growth. Regarding the sensory test, addition of chia flour to the different treatments of chicken nuggets caused lower acceptability. However, about 50% of consumers considered samples of chicken nuggets containing chia flour as acceptable.Therefore, it is concluded that the addition of chia flour and CaCl 2 together may be considered an even better strategy to obtain healthier chicken nuggets than their addition alone.

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Section: Introductionmentioning

confidence: 78%

Section: Reformulation and Processingmentioning

confidence: 99%

Section: Physicochemical Analysismentioning

confidence: 99%

Section: Reformulation and Processing Of Chicken Nuggetsmentioning

confidence: 99%

“…According to the protein content of chicken nuggets in traditional formulations (control) was 20.29 g/100 g and Barros et al (2018) found 34.66 (dry basis) g/100 g.…”

Section: Introductionmentioning

confidence: 98%

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Addition of chia (>i<Salvia hispanica>/i< L.) flour to chicken nuggets with reduced sodium content

Barros¹

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Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

et al. 2020

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BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea, pea, and bean) were studied at two levels and various water:flour ratios to replace 10-44% pork meat in low-fat burgers and determine the effect on their sensory and technological properties (cooking yield, expressible liquid, diameter reduction, and color and texture profile).RESULTS: All pork-meat burgers that included pulse flour showed higher cooking yields, lower diameter reductions, and expressible liquids than all-meat burgers, which displayed better oil and water retention. Higher water additions resulted in burgers with less hardness. Burgers with 80 g kg −1 lentil flour in all water/flour ratios presented the lowest total color difference (ΔE) compared with the commercial control. Burgers with the higher level of all pulse flour tested and medium water levels showed acceptable sensory scores. CONCLUSIONS: Partial pork meat replacement by different legume flour (lentil, chickpea, pea, and bean), at levels of 80 and 150 g kg −1 and water/flour ratios of 1250, 1600, and 2000 g kg −1 resulted in low-fat burgers with adequate physicochemical characteristics. Moreover, the sensorial evaluation of the formulations with the maximum flour addition and intermediate water/flour ratio showed that they had good sensorial acceptability with no effect of flour type.

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Functional Meat and Meat Products for Sustainable African Nutrition Security

Mukumbo

Njisane

Falowo

2021

Food Security and Safety

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Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

Cited by 57 publications

References 25 publications

Addition of chia (>i<Salvia hispanica>/i< L.) flour to chicken nuggets with reduced sodium content

Addition of chia (>i<Salvia hispanica>/i< L.) flour to chicken nuggets with reduced sodium content

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

Functional Meat and Meat Products for Sustainable African Nutrition Security

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