Desenvolvimento e avaliação fisico-química de nuggets de frango adicionado do extrato da folha da aroeira (Schinus terebinthifolius Raddi).

Abstract

Chicken meat for its nutritional quality, easy preparation, high availability and low cost, it is one of the most consumed foods worldwide and of significant importance in Brazilian diet, contributing to healthy nutrition and adapting to the routine of people. Chicken meat brings this possibility with products made by the industry food such as breaded chicken nuggets. As it is a flexible product, it is subject to changes in its formulation, for example, with the addition of ingredients/spices like those obtained from unconventional Food Plants (PANC) aiming to optimize its sensory and physicochemical characteristics. As an example of PANC, the aroeira (Schinus terebinthifolius Raddi), a common plant in almost throughout Brazilian territory, which has been used as a seasoning. In this way, the objective was with the present study, develop different formulations of breaded chicken nuggets added of the extract of the aroeira leaf, and to evaluate its physicochemical characteristics. For therefore, three formulations of chicken nuggets were prepared, being NC - (beef nuggets of control chicken, without addition of aroeira leaf extract); N1% - (meat nuggets from chicken with 1% of aroeira leaf extract) and N2% - (chicken nuggets with 2% of aroeira leaf extract), which were subjected to moisture, ash, lipids, acidity and water activity. In general, it was observed that the moisture content was high in the formulations containing the different concentrations of the extract. The lipid content and acidity in the N2% were lower than the other formulations, however, the same formulation having a of fixed mineral waste higher than the other nuggets. The water activity of nuggets have not changed with the addition of the extracts. The results obtained show that the addition of extract of aroeira leaf can be incorporated as an ingredient in the preparation of nuggets of chicken meat, however, it is important that broader physicochemical analyzes are carried out for the best characterization of the product, as well as other quality assessments of the formulations.