1 LAQV, REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal.
2 Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal.
Food Sci Technol Int. 2017 Jun;23(4):328-337. doi: 10.1177/1082013216661860. Epub 2017 Feb 6.
The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significant differences (P < 0.05) in fat content were mainly associated to the extent of mechanically deboned chicken meat incorporation. Colour variables ( CIE a* and b*, and Whiteness index) varied significantly (P < 0.05), with redness (a*) being the variable most influenced by the incorporation of mechanically deboned chicken meat. Whiteness index decreased with added mechanically deboned chicken meat and grape pomace extract. Response surface was applied to identify formulations with higher acceptance scores. Correspondence analysis of open-ended comments complemented the information obtained from overall acceptance, adding valuable descriptive attributes of nugget samples. Thus, addition of grape pomace extract up to 120 mg/kg and mechanically deboned chicken meat up to 15 g/100 g did not adversely affect the perceived appearance of chicken nuggets. Mechanically deboned chicken meat and grape pomace extract can be successfully used for the elaboration of novel products, for different market segments, with healthy connotations highlighted by antioxidant properties retained by the grape pomace extract.
对不同含肉量的机械去骨鸡肉和不同浓度的葡萄渣提取物制作的鸡块的近等组成、仪器和外观感知进行了评估，配方的选择遵循中心复合设计。脂肪含量的显著差异（P<0.05）主要与机械去骨鸡肉的添加量有关。颜色变量（CIE a*、b和白度指数）差异显著（P<0.05），其中红色（a）受机械去骨鸡肉添加的影响最大。白度指数随着添加的机械去骨鸡肉和葡萄渣提取物的增加而降低。响应面法用于确定具有更高可接受分数的配方。开放式评论的对应分析补充了从整体接受度获得的信息，增加了鸡块样本的有价值的描述属性。因此，添加高达 120mg/kg 的葡萄渣提取物和高达 15g/100g 的机械去骨鸡肉不会对鸡块的外观感知产生不利影响。机械去骨鸡肉和葡萄渣提取物可成功用于不同市场细分的新型产品的制作，强调了葡萄渣提取物保留的抗氧化特性所带来的健康内涵。
