Replacement of chicken skin with canola oil in chicken nuggets

IF 0.8 4区农林科学 Q3 AGRONOMY

Ciencia Rural Pub Date : 2023-01-01 DOI:10.1590/0103-8478cr20220460

Sandra Tiemi Seó, X. R. Souza, Márcia Helena Scabora, E. Nascimento, E. Rodrigues, R. Faria

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引用次数: 0

Abstract

ABSTRACT: This study developed chicken nuggets with emulsions with different percentages of canola oil (CO) to replace the chicken skin and evaluating the quality of the final product and the effect of frying. The experiment was set up in a 5x5 factorial scheme with the replacement of skin with different percentages of CO (0, 25, 50, 75, and 100%) and storage periods (0, 45, 90, 135,and 180 days), and parameters such as pH and oxidation were evaluated. It was considered a 5x2 factorial scheme (replacement of skin with CO and different sample conditions (raw and fried in CO)) for the analyses of the centesimal composition, fatty acid profile, atherogenic (AI), and thrombogenic (IT) indices. The sensory analysis evaluated the chicken nuggets at time zero. The pH values ranged from 6.62 to 6.86, as an effect of frying, there was an increase in lipid content with increasing levels of substitution (T0-raw: 5.36% and fried: 12.11%; T100-raw: 7.93% and fried: 15.43%) and a decrease in moisture content in relation to the raw sample. There was a decrease in AI (T0%-raw vs. T100%-fried, 0.39 vs. 0.10) and IT (T0%-raw vs. T100%-fried, 0.61 vs. 0.18) with CO addition and frying, and lipid oxidation increased with storage. The ω6/ω3 ratio decreased and the PUFA/SFA increased with the replacement of chicken skin with CO, but there was no difference in the sensory analysis. Even though chicken nuggets are prone to lipid oxidation, it is possible to improve their nutritional value either by adding CO to the meat mixture or by frying them.

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鸡块用菜籽油代替鸡皮

摘要:本研究以不同比例菜籽油(CO)乳剂代替鸡皮制作鸡块，并对最终产品质量和煎炸效果进行了评价。实验采用5 × 5因子方案，分别采用不同CO含量(0、25、50、75、100%)和不同贮存期(0、45、90、135、180 d)的皮肤置换，并对pH、氧化等参数进行评价。它被认为是一个5x2的析因方案(用CO替换皮肤和不同的样品条件(在CO中生的和油炸的))来分析百分之一组成、脂肪酸谱、动脉粥样硬化(AI)和血栓形成(It)指数。感官分析在零时间对鸡块进行评估。pH值在6.62 ~ 6.86之间，随着替代水平的增加，油脂含量增加(生的5.36%，煎的12.11%;t100 -生的:7.93%，油炸的:15.43%)，水分含量相对于生样品有所降低。随着CO的添加和油炸，AI (t0%生对t100%煎，0.39 vs. 0.10)和IT (t0%生对t100%煎，0.61 vs. 0.18)降低，脂质氧化随储存而增加。用CO替代鸡皮，ω6/ω3比值降低，PUFA/SFA升高，但感官分析无差异。虽然鸡块容易发生脂质氧化，但可以通过在肉混合物中加入CO或油炸来提高其营养价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ciencia Rural AGRONOMY-

CiteScore

1.70

自引率

0.00%

发文量

233

审稿时长

2-4 weeks

期刊介绍： The purpose of Ciência Rural is to publish the results of original research, note and reviews which contribute significantly to knowledge in Agricultural Sciences. Preference will be given to original articles that develop news concepts or experimental approaches and are not merely repositories of scientific data. The decison of acceptance for publication lies with the Editors and is based on the recommendations of Editorial Comission, Area Committee and/ or ad hoc reviewers. The editors and reviewers are external to the institution.