Addition of encapsulated evoo in the breadcrumbs improves food safety and shelf life of refrigerated map packaged chicken nuggets
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URI: http://hdl.handle.net/10317/11555ISBN: 978-84-17853-55-6
DOI: 10.31428/10317/11555
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Barón Yusty, Marta; Ros Chumillas, María; Martínez Hernández, Ginés Benito; López Gómez, AntonioGrupo de investigación
Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Polytechnic de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.Área de conocimiento
Máquinas y Motores TérmicosPatrocinadores
This research has received funding from the Centre for the Development of Industrial Technology (CDTI, Madrid, Spain) through the project “New process technologies for healthy breaded products (Ref. IDI- 20190627)”.Realizado en/con
Universidad Politécnica de CartagenaFecha de publicación
2022Editorial
Universidad Politécnica de Cartagena. Ediciones UPCTCita bibliográfica
BARÓN YUSTY, Marta et.al. Addition of encapsulated evoo in the breadcrumbs improves food safety and shelf life of refrigerated map packaged chicken nuggets. En: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef 2022. Avances en Ciencias y Técnicas del Frío - 11. Cartagena: Universidad Politécnica de Cartagena, 2022. Pp. 328-334. ISBN: 978-84-17853-55-6Palabras clave
CYTEFLow fat-content
Quality
Microbiology
Iinfrared baking
α-Cyclodextrin complex
Resumen
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 ...
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