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

• Autor(a) principal: Barros, Julliane Carvalho
• Data de Publicação: 2019
• Tipo de documento: Tese
• Idioma: eng
• Título da fonte: Biblioteca Digital de Teses e Dissertações da USP
• Texto Completo: http://www.teses.usp.br/teses/disponiveis/74/74132/tde-29042019-113017/
• topic: Breaded meat product; Calcium chloride; Cloreto de cálcio; Cloreto de sódio; Healthy product; Omega-3; Ômega-3; Produto cárneo empanado; Produto saudável; Sodium chloride

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 CaCl2 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 α-linolenic acid. The microbiological analysis showed that the addition of chia flour and CaCl2 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 CaCl2 together may be considered an even better strategy to obtain healthier chicken nuggets than their addition alone.