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dc.contributor.authorAlmeida, Marcio Aurelio de; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-08-05T19:19:54Z-
dc.date.availablePT_Br
dc.date.available2022-08-05T19:19:54Z-
dc.date.copyright-
dc.date.issued2015-
dc.identifierPT_Br
dc.identifier.citationJournal of Food Science and Technology, Amsterdam, v. 52, n. 5, 2015.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/383-
dc.description.abstractThe aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1%egg albumin powder), T4 (1%egg albumin powder and 15%MSCM) and T5 (1%transglutaminase, 1% egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L*) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a*) when compared to treatments with MSCM (T2, T4 and T5) (p≤0.05). No significant differences were noted between the treatments (p≥0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectProcessed foodpt_BR
dc.subjectSensory analysispt_BR
dc.subjectTransglutaminasept_BR
dc.titleQuality attributes and consumer acceptance of new ready-to-eat frozen restructured chickenpt_BR
dc.typeArticlept_BR
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