Desenvolvimento e avaliação das características físico-químicas de nuggets de frango adicionado da folha do limãozinho.

Abstract

Chicken meat is widely consumed due to its nutritional value, versatility, and low cost, with Brazil being one of the world's leading producers. With the increasing industrialization of this product, there is a growing demand for ingredients that enhance its quality and shelf life. Unconventional Food Plants (UFP) have emerged as functional alternatives, particularly Zanthoxylum rhoifolium (known as <limãozinho=), which contains bioactive compounds with antioxidant and antimicrobial properties. This study aimed to develop chicken nuggets with the addition of limãozinho leaf flour and evaluate their physicochemical characteristics. Three formulations were developed: NC (control, without addition), N1% (1% leaf flour), and N2% (2% leaf flour). The nuggets were analyzed for moisture, ash, lipids, proteins, carbohydrates, pH, and water activity. All analyses were performed in triplicate and data were evaluated using analysis of variance (ANOVA), with means compared by Tukey9s test. Results showed that the addition of limãozinho leaf flour reduced lipid content in N2% (6.27%) compared to NC (7.40%) and N1% (7.49%). No significant differences were observed among formulations for moisture, protein, carbohydrates, water activity, and pH. However, ash content was lower in N1% and N2% compared to NC. The caloric values differed significantly: 192.72 kcal (NC), 198.89 kcal (N1%), and 187.59 kcal (N2%) (p<0.05). The use of limãozinho leaf flour demonstrates potential for innovation in processed meat products, offering functional and technological benefits while expanding consumption options.