کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891595 | 1628509 | 2018 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour](/preview/png/8891595.png)
چکیده انگلیسی
This study aimed to reformulate chicken nuggets, through the replacement of 0-20% chicken skin by chia flour, to produce a fibre-enriched product with a healthier fatty acid profile. The replacement of chicken skin by chia flour increased polyunsaturated fatty acids (including the omega-3 fatty acid α-linolenic acid) and dietary fibre contents while decreased the contents of moisture, saturated fatty acids and monounsaturated fatty acids, and lowered the water activity. The protein, lipid and ash contents, oil absorption, weight gain of the coating and cooking yield were not affected by the incorporation of chia flour, whereas the objective colour and texture parameters were affected. The chicken nuggets containing 10% chia flour were considered acceptable by the panellists. Moreover, the addition of up to 10% chia flour in chicken nuggets did not compromise the technological characteristics and acceptability of the meat product.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 90, April 2018, Pages 283-289
Journal: LWT - Volume 90, April 2018, Pages 283-289
نویسندگان
Julliane Carvalho Barros, Paulo Eduardo Sichetti Munekata, Manoela Alves Pires, Isabela Rodrigues, Oussama Slaoui Andaloussi, Christianne Elisabete da Costa Rodrigues, Marco Antonio Trindade,