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L'ajout d'huile d'olive extra vierge encapsulée dans la chapelure améliore la sécurité alimentaire et la durée de conservation au froid des nuggets de poulet emballés sous atmosphère modifiée.

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

Numéro : 328

Auteurs : BARON-YUSTY M., ROS-CHUMILLAS M., MARTÍNEZ HERNÁNDEZ G. B., LÓPEZ GÓMEZ A.

Résumé

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.

Documents disponibles

Format PDF

Pages : 7

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Addition of encapsulated evoo in the breadcrumbs improves food safety and shelf life of refrigerated MAP packaged chicken nuggets.
  • Identifiant de la fiche : 30030559
  • Langues : Anglais
  • Source : XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
  • Date d'édition : 04/2022

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