ARAÚJO, P. L.; LIMA ARAÚJO, PATRICIA; ARAÚJO, PATRÍCIA LIMA; http://lattes.cnpq.br/3314275441705550; ARAÚJO, Patrícia Lima.
Résumé:
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.
