RESUMEN
The present study aimed to reformulate chicken nuggets with reduced sodium content, replacing the NaCl with CaCl2 and assessing the physicochemical and sensory properties of the obtained products. Four treatments of chicken nuggets were processed: Control formulation (1.5 g NaCl/100 g) and three treatments containing CaCl2 substituting 25, 50 and 75% of the NaCl, considering an ionic strength equivalent to 1.5% NaCl. The four different chicken nuggets were similar (p > 0.05) for the variables oil absorption, lipid, protein and moisture contents, water activity, cooking yield, pick-up and texture profile analysis. However, a decrease in ash content (2.21-1.75 g/100 g) was observed. The replacement of 75% NaCl could reduce 34% sodium in chicken nuggets with a concomitant increase in the calcium content (10-130 mg/100 g). For objective colour, the brightness (L*) increased from 74.43 to 78.28 as CaCl2 contents increased in the chicken nuggets, but the a* and b*parameters did not show differences (p > 0.05) among all treatments. Sensory acceptance (texture, flavour and overall quality attributes) did not differ between Control and the 75% sodium reduction treatments (all values around 7.5 in the 9-point hedonic scale), despite the decrease in the salty taste observed in the just about right scale test. Thus, the maximum tested replacement of 75% NaCl by CaCl2 produced healthier chicken nuggets, for having provided a reduction in sodium content and increase in calcium content, besides maintaining sensory quality and most of the technological characteristics.
RESUMEN
The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1â¯g fiber: 6â¯g water) were 0, 1.25, 2.5, 3.75 and 5.0â¯g of fiber/80â¯g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (Pâ¯<â¯.0001) and lipid (Pâ¯=â¯.0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75â¯g fiber/80â¯g portion showed the same (Pâ¯>â¯.05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0â¯g fiber/80â¯g portion caused the same (Pâ¯>â¯.05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3â¯h after consumption. Burgers containing 3.75â¯g fiber/80â¯g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.
Asunto(s)
Fibras de la Dieta/análisis , Productos de la Carne/análisis , Saciedad , Animales , Brasil , Bovinos , Comportamiento del Consumidor , Sustitutos de Grasa , Humanos , Lípidos , Valor Nutritivo , Porcinos , TriticumRESUMEN
The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15days of refrigerated storage. TBARS values were lower (P<0.05) throughout the storage period in sausages with 2% and 4% MJE (below 0.1mg of malondialdehyde/kg sample) than in control and carmine treatments (from 0.3 to 0.6mg of malondialdehyde/kg sample). T2% and T4% also showed lower microbial counts on storage days 4 and 15 for APCs. The addition of 4% MJE negatively influenced (P<0.05) sensory color, texture and overall acceptance attributes. On the other hand, T2% presented similar (P>0.05) sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color. Thus, addition of 2% MJE to fresh sausage can be considered as a natural pigment ingredient.