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Addition of encapsulated evoo in the breadcrumbs improves food safety and shelf life of refrigerated MAP packaged chicken nuggets.

Number: 328

Author(s) : BARON-YUSTY M., ROS-CHUMILLAS M., MARTÍNEZ HERNÁNDEZ G. B., LÓPEZ GÓMEZ A.

Summary

Consumer’s health awareness increasement towards convenience foods is compromising refrigerated pre-fried breaded products demand. Thus, this study aimed to obtain chicken nuggets incorporating encapsulated extra-virgin olive oil (EVOO) (as α-cyclodextrin complex) during the breading phase (mixing breadcrumbs and complex in a ratio of 2:1 w/w) to obtain a product by infrared baking (new technology, NT) with similar, or even higher, quality than deep pre-fried ones (CTRL). Evaluation of the obtained products (MAP packaged under 30 % CO2 / 70 % /N2) stored at 4 ºC was conducted for up to 14 days. NT samples maintained their fresh appearance throughout conservation and showed (p > 0.05) similar color values of pre-fried nuggets. Fat levels were reduced by 84.5 %, and sensory scores showed similar results as CTRL samples. Furthermore, NT nuggets reduced microbial growth, extending refrigerated shelf life from 2 to 4 weeks. In conclusion, encapsulated EVOO in the breading phase combined with infrared baking allowed to obtain healthier, higher quality nuggets with longer shelf life.

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Pages: 7

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Details

  • Original title: Addition of encapsulated evoo in the breadcrumbs improves food safety and shelf life of refrigerated MAP packaged chicken nuggets.
  • Record ID : 30030559
  • Languages: English
  • Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
  • Publication date: 2022/04

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