Abstract:We designed a chicken-meat hamburger enriched with ω3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days with 3 isoprotein and isoenergetic diets based on: corn and soy; soybeans plus flax oil and soybeans plus fish oil. The hamburgers, made with a mixture of fresh skinless chicken breast and thigh meat, oat bran and a commercial mix of spices, were vacuumpacked and cooked at 80 °C for 10 min. Chemical… Show more
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