Fatty Acids Profile of Chicken Nuggets Added with Chia Flour (Salvia HispÃ¢nica L)

J.C. Barros; P.E.S. Munekata; M.A. Pires; I. Rodrigues; C.E.C. Rodrigues; M.A. Trindade

Fatty Acids Profile of Chicken Nuggets Added with Chia Flour (Salvia HispÃ¢nica L)

in 63rd International Congress of Meat Science and Technology

Autor:innen:

J.C. Barros

J.C. Barros Department of Food Engineering, College of Animal Science and Food Engineering of University of SÃ£o Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, SÃ£o Paulo, Brazil; trindadema@usp.br

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P.E.S. Munekata

P.E.S. Munekata Department of Food Engineering, College of Animal Science and Food Engineering of University of SÃ£o Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, SÃ£o Paulo, Brazil; trindadema@usp.br

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M.A. Pires

M.A. Pires Department of Food Engineering, College of Animal Science and Food Engineering of University of SÃ£o Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, SÃ£o Paulo, Brazil; trindadema@usp.br

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I. Rodrigues

I. Rodrigues Department of Food Engineering, College of Animal Science and Food Engineering of University of SÃ£o Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, SÃ£o Paulo, Brazil; trindadema@usp.br

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C.E.C. Rodrigues

C.E.C. Rodrigues Department of Food Engineering, College of Animal Science and Food Engineering of University of SÃ£o Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, SÃ£o Paulo, Brazil; trindadema@usp.br

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M.A. Trindade

M.A. Trindade Department of Food Engineering, College of Animal Science and Food Engineering of University of SÃ£o Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, SÃ£o Paulo, Brazil; trindadema@usp.br

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Art:: Kapitel

Seiten:: 618â619

DOI:: https://doi.org/10.3920/9789086868605_275

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The objective was to reformulate chicken nuggets through the replacement of chicken skin with chia flour, aiming healthier fatty acids profile. Five formulations were processed with different levels of chia flour (Zero, 5, 10, 15 and 20%) replacing same levels of chicken skin. The replacement of chicken skin with chia flour did not affect protein and lipid content but increased the ash content and decreased the moisture. The SFA and MUFA decreased but PUFA increased with higher concentrations of chia flour. Furthermore, omega-3 (linolenic acid) increased from 0.89 to 32.16% in treatments Zero and 20% chia flour, respectively. Healthier chicken nuggets with improved fatty acids profile were obtained through the replacement of chicken skin with chia flour.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Fatty Acids Profile of Chicken Nuggets Added with Chia Flour (Salvia HispÃ¢nica L)

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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