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Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

Journal of Food Science and Technology volume 52, pages 2869–2877 (2015)Cite this article

Abstract

The 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.

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Acknowledgments

Funding for this project was provided by Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP, Project n 2010/08182–2) and Coordenação de Aperfeiçoamento de Pessoal do Ensino Superior (CAPES) for a scholarship to Marcio Almeida. We would also like to thank Fricok S.A., Ajinomoto do Brazil Ind. e Com. de Alimentos Ltda and Salto Alimentos Ltda. for donating the meat and materials used in this study.

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Affiliations

  1. Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura “Luiz de Queiroz”, University of São Paulo, Av. Pádua Dias 11, 13418-900, Piracicaba, São Paulo, Brazil

    Marcio Aurelio de Almeida & Carmen J. Contreras-Castillo

  2. Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Esq. Constelaciones y Sol de Oro S/N Urbanización Sol de Oro, Los Olivos, Lima, Peru

    Nilda Doris Montes Villanueva

  3. Meat Technology and Development Center, Food Technology Institute, Av. Brasil 2880, 13070 173, Campinas, São Paulo, Brazil

    José Ricardo Gonçalves

Authors
  1. Marcio Aurelio de Almeida
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  2. Nilda Doris Montes Villanueva
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  3. José Ricardo Gonçalves
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  4. Carmen J. Contreras-Castillo
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Correspondence to Carmen J. Contreras-Castillo.

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de Almeida, M.A., Villanueva, N.D.M., Gonçalves, J.R. et al. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. J Food Sci Technol 52, 2869–2877 (2015). https://doi.org/10.1007/s13197-014-1351-5

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  • DOI: https://doi.org/10.1007/s13197-014-1351-5

Keywords

  • Processed food
  • Sensory analysis
  • Transglutaminase
  • Albumin
  • Mechanically separated chicken meat