Strategies for producing healthier chicken nuggets - a review
Julliane Carvalho Barros,
Marco Antonio Trindade
Abstract:The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, without affecting their sensory and technological properties, and to balance the consumption of mineral salts in the body. The addition of fibres can improve nutritional and functional properties when incorporated into meat products because they increase water and oil retenti… Show more
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