Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

Foods

Nadia Colombo¹  Roberto Gualtieri¹  Vincenzo Nava²  Vincenzo Lo Turco²  Rossana Rando²  Ambrogina Albergamo²  Rossella Vadalಠ Michelangelo Leonardi²  Nicola Cicero²  Daniela Metro²  Giacomo Dugo²  Sabrina Sallemi³  Giovanni Bartolomeo⁴  Laura Messina⁴  Antonio Macrì⁴ 

[1]Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy

[2]Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy

[3]Leocata Mangimi, Via Vanella, 162, 97015 Modica, Italy

[4]Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy

关键词: poultry;    functional meat;    chicken burger;    Mediterranean diet;    bioactive compounds;    proximate composition;   

DOI  :  10.3390/foods10092129

来源: DOAJ

【 摘 要 】

The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the “Sicilian burger”—based on cherry tomato and rosemary—and the “Mediterranean burger”—with basil leaves and thyme essential oil—every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31–59.90%, 17.76–46.81%, and 27.20–50.05%, and a cover of vitamin B9 of 31.98–48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.

【 授权许可】

Unknown