Abstract
The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial stability. The evaluation of the product has been done through physiochemical and microbiological analysis every three days of the storage period compared with negative control (NC) and positive control (BHT) through 24 days of cold storage (4 ± 1°C). During storage, the quinoa flour-coated chicken nuggets showed the best ability for delay of lipid oxidation with a lowest TBARS value of 1.07 mg MDA/kg compared to negative control (NC) (2.39 mg MDA/kg) and positive control (BHT) (2.00 mg MDA/kg). The same trend was observed in protein oxidation, where the quinoa flour was able to retard the protein oxidation better than negative and positive control (BHT) where it showed a carbonyl content of 6.44, 5.39, and 4.20 nmol carbonyl content/mg protein, respectively. The quinoa-coated chicken nuggets showed the lowest microbial load (5.8 × 103 cfu/g) compared to negative and positive controls (1.8 × 105 and 3.8 × 104 cfu/g) at 24 days of cold storage. These findings could be emphasized such that the utilization of quinoa flour in the coating of chicken nuggets is more effective in retarding lipid and protein oxidation, furthermore preventing microbial contamination during cold storage. All these findings might be playing a crucial role in the extending of the shelf life of the product in addition to giving the product a pleasant taste and flavor to consumers.
Highlights
Chicken meat is vital in human nutrition for its unique natural content of health-promoting compounds and nutritive value. e demand for chicken-derived products enriched with valuable nutritional components is expected to increase worldwide. ese required new chicken meat products must be high in nutritional value and safe, tasty, and suitable for consumption [1]
The celiac patients are suffering from many issues connected with gluten free products such as (i) many processed foods are contaminated with gluten, (ii) staple gluten-free foods are not widely available, and (iii) the gluten free substitutes are often expensive [16]. erefore, the present study focused on the substitution of wheat flour for battered and breaded chicken nuggets with quinoa flour to prepare health promoting gluten-free chicken nuggets suitable for people suffering from celiac disease
A Proximate Chemical Analysis of Minced Chicken Meat. e analysis of chemical composition of macronutrients in minced chicken meat has emphasized that the chicken minced meat contains 74.26 ± 0.61% moisture, 21.59% protein, 2.12% fat, and 2.03% ash which is meeting the Egyptian Standards [19] for meat and poultry products. e obtained data of the current analysis are in line with the data previously obtained by the authors of [8, 14]
Summary
Chicken meat is vital in human nutrition for its unique natural content of health-promoting compounds and nutritive value. e demand for chicken-derived products enriched with valuable nutritional components is expected to increase worldwide. ese required new chicken meat products must be high in nutritional value and safe, tasty, and suitable for consumption [1]. Using an active pretreatment of pectin and tomato paste in meat products reduced oil uptake and lipid oxidation and improved the organoleptic and texture properties of the products resulting in a healthier fastfood product after the deep-fat frying process [10]. Erefore, the present study focused on the substitution of wheat flour for battered and breaded chicken nuggets with quinoa flour to prepare health promoting gluten-free chicken nuggets suitable for people suffering from celiac disease. Taking advantage of quinoa bioactive components in the possibility of the extension of shelf life by retarding of the lipid and protein oxidation and microbiota in the products due to the presence of antioxidants compounds that might demonstrate a potentiality as natural preservatives
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