Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride

Chicken nuggets were reformulated by substituting the chicken skin with chia flour and partially substituting the NaCl with CaCl2. Four treatments were processed: Control – 1.5 g/100 g NaCl, without the addition of chia flour; CaCl2 – 75% substitution of NaCl by CaCl2; Chia – 50% replacement of chicken skin by chia flour; Chia+CaCl2 – 75% replacement of NaCl by CaCl2 and 50% substitution of chicken skin by chia flour. The protein content increased with the incorporation of chia flour. Treatments CaCl2 and Chia+CaCl2 presented reduced sodium content. Chicken nuggets containing chia flour showed an increase of α-linolenic acid and can be labelled as “high omega-3 content”. Formulations Chia and Chia+CaCl2 presented lower sensory acceptance among the four formulations, but about 50% of consumers still considered them acceptable. Thus, the Chia+CaCl2 formulation could be recommended to consumers seeking healthier meat products, due to its high omega-3 and reduced sodium content.

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Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

LWT ◽

10.1016/j.lwt.2017.12.041 ◽

2018 ◽

Vol 90 ◽

pp. 283-289 ◽

Cited By ~ 19

Author(s):

Julliane Carvalho Barros ◽

Paulo Eduardo Sichetti Munekata ◽

Manoela Alves Pires ◽

Isabela Rodrigues ◽

Oussama Slaoui Andaloussi ◽

...

Keyword(s):

Omega 3 ◽

Chicken Nuggets ◽

Salvia Hispanica ◽

Chicken Skin ◽

Salvia Hispanica L

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Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n3p1285 ◽

2016 ◽

Vol 37 (3) ◽

pp. 1285 ◽

Cited By ~ 2

Author(s):

Diogo Seganfredo ◽

Sidnei Rodrigues ◽

Daneysa Lahis Kalschne ◽

Cleonice Mendes Pereira Sarmento ◽

Cristiane Canan

Keyword(s):

Sodium Chloride ◽

Sodium Intake ◽

Meat Products ◽

Preference Test ◽

Sodium Content ◽

World Health ◽

Partial Substitution ◽

Partial Replacement ◽

High Sodium ◽

Physico Chemical

High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced. For comparative purposes, the physico-chemical, microbiological and sensory parameters were determined. In the proposed formulations with 20% and 30% reduction, the sodium contents were 857.3 mg 100 g-1 (T2) and 790.3 mg 100 g-1 (T3), compared with 926.7 mg 100 g-1 in T1. The produced samples were in accordance with the physico-chemical (moisture, lipid, protein and calcium) and microbiological (Salmonella, coagulase-positive Staphylococcus, and sulphite-reducing Clostridium and Coliforms at 45°C) parameters stipulated by Brazilian law. The analysis of lightness and hue indicated that the sample T3 had a more intense red colour, while T1 had a less intense red colour. In the shear force evaluation, no difference was observed between the samples. The sample T2 was the most preferred in the ordering of preference test; however, in the hedonic scale, there was no difference between the means of sensory values for roast colour, aroma, texture, flavour and overall impression, indicating that all samples had adequate sensory acceptance. Acceptability levels were greater than 74.6% for all attributes evaluated in T1, T2 and T3.

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Chia (Salvia hispanica L.) as a novel forage and feed source: A review

Italian Journal of Agronomy ◽

10.4081/ija.2019.1297 ◽

2019 ◽

Vol 14 (1) ◽

pp. 1-18 ◽

Cited By ~ 1

Author(s):

Amir M. Jamshidi ◽

Mariana Amato ◽

Ali Ahmadi ◽

Rocco Bochicchio ◽

Roberta Rossi

Keyword(s):

Animal Health ◽

Partial Replacement ◽

Published Data ◽

Omega 3 ◽

Salvia Hispanica ◽

Medicinal Uses ◽

Short Day ◽

Dry Biomass ◽

Food And Feed ◽

Salvia Hispanica L

Chia (Salvia hispanica L.), is a traditional pre-Colombian food crop from Central America. Being considered the richest botanical source of omega-3 fatty acids, it has recently been rediscovered as a functional food and feed. A growing body of literature indicates that dietary chia seeds greatly improve animal products quality without compromising growth, productivity and organoleptic quality. Chia is mainly cultivated as a seed crop but recently interest has been raised on biomass production as a potential forage source opening alleys toward the integration of chia in crop-livestock systems. Literature on chia is flourishing, up to now reviews addressed botany, agronomy phytochemical and medicinal uses, this article reviews the main findings on chia use in animal nutrition and includes an overview on both seed and biomass yield and quality as affected by environment, agronomy, and genetic background. Chia is a short-day flowering crop, seed yields of commercial varieties can be as high as 2999 kg ha–1 in areas of origin while at European latitudes seed production is severely hampered by photoperiod sensitivity (max 518 kg ha–1). The viable growing of chia for seeds worldwide relies on the availability of genotypes flowering at longer days than in the areas of origin, while for whole plant a relatively high forage yield can be expected. In southern Italy commercial short-day flowering varieties yielded up to 2.07 t ha–1 of leaf dry biomass and in Greece chia yielded up to 15 T ha−1 dry biomass. Chia seeds supplement in livestock diet are administered with the main objective to increase the content of omega-3 and improve animal health. The majority of work has been done on poultry and rabbits where rewarding results have been obtained in terms of improvement of products lipids profile. Only one work was published on pig but the first results are encouraging. Published data on ruminants are few but in agreement with findings on other species these works demonstrate chia has no adverse effects health performances, and sizeable improvement of milk fatty acid profile. A qualitative improvement of freshwater cultivated fish fillets was also obtained with a partial replacement of soybean oil with chia. Finally an innovative study tested the effect of total or partial replacement of wheat bran in the diets of two edible insects that can be considered the new frontier of food and feed production chains.

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The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.03615 ◽

2018 ◽

Vol 21 (0) ◽

Cited By ~ 2

Author(s):

Claudia Fieira ◽

João Francisco Marchi ◽

Daiana Marafão ◽

Alexandre da Trindade Alfaro

Keyword(s):

Sodium Chloride ◽

Starter Culture ◽

Microbiological Quality ◽

Sodium Content ◽

Starter Cultures ◽

Partial Replacement ◽

High Sodium ◽

Cured Meat ◽

The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

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Phosphorus Doses and Sowing Times Over Agronomic Aspects of Chia

Journal of Agricultural Science ◽

10.5539/jas.v11n1p174 ◽

2018 ◽

Vol 11 (1) ◽

pp. 174

Author(s):

Débora Fernanda Del Moura Soares ◽

Tiago Roque Benetoli da Silva ◽

Rhaízza Lana Pereira Dusheski ◽

Géssica Daiane da Silva ◽

Poliana Tomé Gouveia ◽

...

Keyword(s):

Grain Yield ◽

Oil Content ◽

Technical Information ◽

Dry Mass ◽

Reproductive Parameters ◽

Omega 3 ◽

Salvia Hispanica ◽

Fiber Protein ◽

Salvia Hispanica L ◽

Sowing Season

Chia (Salvia hispanica L.) is an herbaceous annual plant considered a natural source of Omega 3 and 6 fatty acids, fiber, protein and antioxidants. However, the cultivation in Brazil is still recent and existing technical information and recommendations are limited, especially regarding to fertilization and sowing season. The present work had as objective to evaluate the effect doses application of phosphorus and sowing times over productive and reproductive parameters. The experiment was conducted in greenhouse conditions at Fazenda da Universidade Estadual de Maringa, Campus Umuarama. The soil used for the experiment is a typical Distrofic Red Latosoil, with sandy texture. The experimental design was entirely in factorial scheme 4 × 4 with three replications. Treatments were composed of four seeding seasons, at intervals of 15 days between one and another with four doses of P2O5 applied at seeding (0, 40, 80 and 120 kg ha-1, totalizing 48 plots units. It was evaluated the following parameters dry mass of root and shoot, grain yield, mass of 1,000 grains and oil content. There were no significant results both for phosphorus doses as for interaction in any of the variables evaluated. The treatment seeding times (E) differed statistically only for grain yield.

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CHIA (Salvia hispanica L.): PROPRIEDADES NUTRICIONAIS E USO NA GASTRONOMIA

Inova Saúde ◽

10.18616/inova.v9i1.3757 ◽

2019 ◽

Vol 9 (1) ◽

pp. 1

Author(s):

Germano Ávila Neto ◽

Débora Cristina Ruthes ◽

Marina Lummertz Magenis

Keyword(s):

Omega 3 ◽

Salvia Hispanica ◽

Omega 6 ◽

Salvia Hispanica L

O objetivo do presente estudo é de descrever os achados sobre os benefícios da semente de chia (Salvia hispânica L.) no consumo humano e sintetizar seu uso na gastronomia. Esta pesquisa constitui-se de uma revisão bibliográfica exploratória, onde foi realizada uma busca de artigos científicos indexados nas bases de dados científicas SciELO e PubMed. A literatura pesquisada evidencia que a semente de chia possui propriedades nutricionais benéficas para o ser humano, sendo fonte de proteína, fibras alimentares, ácidos graxos insaturados (ômega 3 e ômega 6) e composto fenólicos. Conclui-se que a chia é um alimento funcional que traz muitos benefícios à saúde humana. A literatura trouxe ainda, que seu uso enquanto medicamento fitoterápico em tratamento único de quaisquer patologia merece avaliação e acompanhamento especializado. Observou-se que a indústria alimentícia e a gastronomia vem utilizando a chia em decorrência de suas propriedades organolépticas usando como componente natural para emulsificação, ligação com a gordura, homogeneização e consistência e textura dos preparos pela capacidade de gelificarão, inclusive em substituição a ovos.Palavras-chave: Salvia, nutrição, revisão, culinária.

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