Addition of encapsulated evoo in the breadcrumbs improves food safety and shelf life of refrigerated map packaged chicken nuggets

  1. Barón Yusty, Marta
  2. Ros Chumillas, María
  3. Martínez Hernández, Ginés Benito
  4. López Gómez, Antonio
Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022
  1. Antonio López Gómez (dir. congr.)
  2. José Ramón García Cascales (dir. congr.)
  3. Ginés Benito Martínez Hernández (dir. congr.)
  4. Arturo Esnoz Nicuesa (dir. congr.)
  5. Asunción Iguaz Gainza (dir. congr.)
  6. Fernando Illán Gómez (dir. congr.)
  7. Francisco Javier Sánchez Velasco (dir. congr.)
  8. José Pablo Delgado Marín (dir. congr.)
  9. Ramón Antonio Otón Martínez (dir. congr.)

Publisher: Universidad Politécnica de Cartagena

ISBN: 978-84-17853-55-6

Year of publication: 2022

Pages: 328-334

Type: Book chapter


Consumer’s health awareness increasement towards convenience foods is compromising refrigerated pre-fried breaded products demand. Thus, this study aimed to obtain chicken nuggets incorporating encapsulated extra-virgin olive oil (EVOO) (as α-cyclodextrin complex) during the breading phase (mixing breadcrumbs and complex in a ratio of 2:1 w/w) to obtain a product by infrared baking (new technology, NT) with similar, or even higher, quality than deep pre-fried ones (CTRL). Evaluation of the obtained products (MAP packaged under 30 % CO2 / 70 % /N2) stored at 4 ºC was conducted for up to 14 days. NT samples maintained their fresh appearance throughout conservation and showed (p > 0.05) similar color values of pre-fried nuggets. Fat levels were reduced by 84.5 %, and sensory scores showed similar results as CTRL samples. Furthermore, NT nuggets reduced microbial growth, extending refrigerated shelf life from 2 to 4 weeks. In conclusion, encapsulated EVOO in the breading phase ...