Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets
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Barón Yusty, Marta; Martínez Hernández, Ginés Benito; Ros Chumillas, María; Navarro Segura, Laura; López Gómez, AntonioKnowledge Area
Tecnología de los AlimentosSponsors
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)”.Publication date
2022-02-02Publisher
MDPIBibliographic Citation
Barón-Yusty, M.; Martínez-Hernández, G.B.; Ros-Chumillas, M.; Navarro-Segura, L.; López-Gómez, A. Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets. Clean Technol. 2022, 4, 53-66. https://doi.org/10.3390/cleantechnol4010005Peer review
siKeywords
α-cyclodextrinOlive oil
Inclusion complex
Prebiotic
Frying
Quality
Food safety
Acrylamide
Fat content
Abstract
Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation) breaded products; (2) Methods: This study proposes the new technology consisting of incorporation of encapsulated extra virgin olive oil (EVOO) (α-cyclodextrin: EVOO ratio, 1:2.6) in the breadcrumbs (corn breadcrumbs:encapsulated oil ratio, 2:1) for breading chicken nuggets combined with oil-free pre-cooking (baking 150 °C/5 min) and cooking (baking 180 °C/13 min). As controls, a conventional deep-fat frying (180 °C/30 s) and new technology but without encapsulated EVOO were used; (3) Results: Fat content of baked chicken nuggets with the new technology was reduced by 88%, while no sensory differences were scored compared with conventional deep-fat frying. Furthermore, acrylamide formation was reduced by >55% with the new technology. During ...
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