Journal
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
Volume 31, Issue 10, Pages 794-803Publisher
UNITED ARAB EMIRATES UNIV
DOI: 10.9755/ejfa.2019.v31.i10.2021
Keywords
Breaded meat product; Healthiness; Omega-3; Sodium reduction; Sensory acceptance
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Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES, Brazil) [001]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo [Sao Paulo Research Foundation (FAPESP, Brazil)] [2015/12429-7]
- Ibero-American Programme on Science and Technology for Development (CYTED) [119RT0568]
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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.
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