Naslov
Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Autori
Carvalho, Francisco Allan L. ; Pateiro, Mirian ; Domínguez, Ruben ; Barba‐Orellana, Sonia ; Mattar, Jessy ; Rimac Brnčić, Suzana ; Barba, Francisco ; Lorenzo, Jose Manuel

Izvornik
Journal of Food Processing and Preservation (1745-4549) 43 (2019); 13935, 8

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
burger, spinach, nutritional quality, fatty acid profile

Sažetak
This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers pre‐ pared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber increased with the spinach amount added, showing the highest values in burgers from E30 group (4.27%).Regarding fatty acid profile, the highest values of PUFA were found in E30 samples, whereas the highest values of MUFA were found in E10 samples

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA