Replacement of chicken skin with canola oil in chicken nuggets

Seó, Sandra Tiemi; Souza, Xisto Rodrigues de; Scabora, Márcia Helena; Nascimento, Edgar; Rodrigues, Erika Cristina; Faria, Rozilaine Aparecida Pelegrine Gomes de

doi:10.1590/0103-8478cr20220460

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FOOD TECHNOLOGY • Cienc. Rural 54 (1) • 2024 • https://doi.org/10.1590/0103-8478cr20220460 copy

Replacement of chicken skin with canola oil in chicken nuggets

Substituição de pele de frango por óleo de canola em nuggets de frango

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

This study developed chicken nuggets with emulsions with different percentages of canola oil (CO) to replace the chicken skin and evaluating the quality of the final product and the effect of frying. The experiment was set up in a 5x5 factorial scheme with the replacement of skin with different percentages of CO (0, 25, 50, 75, and 100%) and storage periods (0, 45, 90, 135,and 180 days), and parameters such as pH and oxidation were evaluated. It was considered a 5x2 factorial scheme (replacement of skin with CO and different sample conditions (raw and fried in CO)) for the analyses of the centesimal composition, fatty acid profile, atherogenic (AI), and thrombogenic (IT) indices. The sensory analysis evaluated the chicken nuggets at time zero. The pH values ranged from 6.62 to 6.86, as an effect of frying, there was an increase in lipid content with increasing levels of substitution (T0-raw: 5.36% and fried: 12.11%; T100-raw: 7.93% and fried: 15.43%) and a decrease in moisture content in relation to the raw sample. There was a decrease in AI (T0%-raw vs. T100%-fried, 0.39 vs. 0.10) and IT (T0%-raw vs. T100%-fried, 0.61 vs. 0.18) with CO addition and frying, and lipid oxidation increased with storage. The ω6/ω3 ratio decreased and the PUFA/SFA increased with the replacement of chicken skin with CO, but there was no difference in the sensory analysis. Even though chicken nuggets are prone to lipid oxidation, it is possible to improve their nutritional value either by adding CO to the meat mixture or by frying them.

Key words:
chicken nuggets; canola oil; lipid oxidation; lipid profile.

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: xisto.souza@ifmt.edu.br. ^*Corresponding author

Components of chicken nuggets (%)	------------------------Levels of replacement of chicken skin with Canola oil-----------------------
	0%	25%	50%	75%	100%
Chicken breast	15.60	15.60	15.60	15.60	15.60
Swine skin collagen	22.00	22.00	22.00	22.00	22.00
Cold water	30.00	30.00	30.00	30.00	30.00
Soy protein isolate	6.00	6.00	6.00	6.00	6.00
Salt	1.00	1.00	1.00	1.00	1.00
Ssodium erythrobate	0.10	0.10	0.10	0.10	0.10
Sodium tripolyphosphate	0.30	0.30	0.30	0.30	0.30
Components of emulsion (%)
Chicken skin	25.00	18.75	12.50	6.25	0.00
Canola oil	0.00	6.25	12.50	18.75	25.00
Total	100.00	100.00	100.00	100.00	100.00

Parameters	---------------------------------------------Substitution levels (%)--------------------------------------------				P value^*
		0	25	50	75	100
Moisture (%)	Raw	61.17^abA	62.66^aA	59.37^bcA	59.00^cA	60.09^bA	0.0124
	Fried	52.78^aB	50.68^bB	49.34^cB	50.68^bB	50.45^bB	0.0143
	P value^*	0.0013	0.0012	0.0021	0.0008	0.0016
Ethereal Extract (%)	Raw	5.36^cB	5.40^cB	6.29^bB	6.37^bB	7.93^aB	0.0013
	Fried	12.11^bA	13.03^bA	14.33^aA	14.94^aA	15.43^aA	0.0007
	P value^*	0.0006	0.0008	0.0005	0.0004	0.0010
Crude Protein (%)	Raw	15.42^aA	14.95^aB	14.54^aB	14.52^aB	14.26^aB	0.1387
	Fried	15.91^aA	15.87^aA	16.07^aA	16.05^aA	15.47^aB	0.9335
	P value^*	0.0897	0.0432	0.0342	0.032	0.0247
Carbohydrates (%)	Raw	15.68^bcB	14.73^cB	17.44^aA	17.89^aB	15.49^cB	0.0064
	Fried	16.83^aA	18.15^aA	17.8^aA	15.93^aA	16.58^aA	0.5032
	P value^*	0.0218	0.0024	0.2326	0.0043	0.0425
Ash (%)	Raw	2.37^aA	2.26^abA	2.36^abB	2.22^bB	2.23^abA	0.0238
	Fried	2.37^aA	2.27^abA	2.46^aA	2.40^aA	2.07^bB	0.0193
	P value^*	0.0734	0.0738	0.0064	0.0073	0.0087

Parameters	Treatments (T)	----------------------------Storage (S) (days)----------------------------					--------------P value^*--------------
		0	45	90	135	180	T	S	TxS
pH	0%	6.65^cA	6.70^bcA	6.86ª^A	6.76^bA	6.74^bA	0.0042	0.0063	0.0256
	25%	6.63^cAB	6.70^bA	6.83^aA	6.72^bB	6.73^bAB
	50%	6.62^cB	6.70^bA	6.77^aAB	6.72^abB	6.77^aA
	75%	6.63^cAB	6.67^bcAB	6.71^bB	6.77^aA	6.75^aA
	100%	6.65^bA	6.64^bB	6.71^abB	6.76^aA	6.69^abB
Aw	0%	0.969^bA	0.968^bA	0.954^cB	0.965^b	0.979^aA	0.3485	0.0063	0.0332
	25%	0.970^bcA	0.965^cA	0.956^dB	0.971^abA	0.975^aA
	50%	0.968^bA	0.965^bcA	0.963^cA	0.968^bA	0.979^aA
	75%	0.968^bA	0.965^bA	0.964^bA	0.970^abA	0.976^aA
	100%	0.968^bA	0.964^bcA	0.961^cAB	0.973^aA	0.964^bcB
SF (Kgf)	0%	0.53^cB	0.73^bA	0.76^bA	0.86^aAB	0.90^aB	0.0015	0.0036	0.0243
	25%	0.59^cAB	0.73^bA	0.72^bB	1.01^aA	1.01^aA
	50%	0.45^cC	0.68^bAB	0.71^bB	0.67^bC	0.87^aBC
	75%	0.46^dC	0.60^cB	0.72^bB	0.81^aB	0.84^aC
	100%	0.61^dA	0.62^dB	0.75^cA	1.11^aA	0.91^bB
CL (%)	0%	4.24^dA	5.44^cA	6.03^bA	6.07^bA	6.77^aA	0.0605	0.0041	0.9354
	25%	4.37^dA	5.45^cA	6.12^bA	6.15^bA	6.73^aA
	50%	4.90^dA	5.41^cA	6.09^bA	6.29^abA	6.63^aA
	75%	5.05^bA	5.39^bA	6.18^aA	6.40^aA	6.39^aA
	100%	5.27^eA	5.84^dA	6.43^cA	6.64^bA	6.83^aA

Parameters	Treatments (T)	-------------------------------Storage (S) (days)-------------------------------					-----------P value^*----------
		0	45	90	135	180	T	S	T x S
L^*	0%	73.60^aB	71.55^abB	73.86^aAB	72.14^abAB	70.64^bB	0.0035	0.0282	0.0347
	25%	75.24^aA	73.43^abB	73.32^abAB	73.38^abAB	70.40^bB
	50%	74.86^aA	75.28^aA	74.20^aA	74.75^aA	71.15^bAB
	75%	74.12^aAB	74.12^aAB	71.61^bB	71.21^bB	72.09^bA
	100%	72.07^bC	69.63^bcC	73.81^aAB	71.27^bB	68.74^cC
a^*	0%	4.22^bAB	4.32^bAB	3.03^cB	3.83^abA	4.49^aA	0.0138	0.0224	0.0452
	25%	3.89^bB	4.04^abB	3.68^bAB	3.78^bA	4.61^aA
	50%	5.22^aA	4.56^bAB	4.01^bcA	3.68^cA	4.37^bA
	75%	4.35^aAB	4.09^abB	3.28^bAB	3.50^abA	4.33^aA
	100%	5.67^aA	5.38^aA	3.98^bcA	3.45^cA	4.29^bA
b^*	0%	19.38^abC	21.29^aB	17.54^cB	18.7^bB	17.73^cAB	0.0136	0.0025	0.0476
	25%	21.40^aB	20.92^bcB	18.62^cAB	20.25^bA	18.63^cA
	50%	22.92^aAB	20.85^bB	18.74^cAB	18.09^cC	16.34^dC
	75%	21.20^aB	20.80^aB	17.95^cB	19.67^bAB	17.25^cB
	100%	23.89^aA	23.47^aA	19.46^bA	18.66^bB	16.87^cC

Parameter	------------------------------------------------Treatments (T)-----------------------------------------------					--P value^*--
	0%	25%	50%	75%	100%
TBARS (mgMDA/kg)	2.74^c	2.69^c	3.74^b	5.11^a	5.59^a	0.0053
	----------------------------------------------Storage (S) (days)---------------------------------------------
	0	45	90	135	180
	2.14^c	3.64^b	4.86^a	4.53^a	4.80^a	0.0028

Fatty acids	Type of nuggets	-------------------------------------Treatments (T) (%)-------------------------------------				----P value^*---
		0%	25%	50%	75%	100%
C 13:0	Raw	0.00^b	0.00^b	0.00^b	0.26^aA	0.23^aA	0.005
	Fried	0.13^a	0.16^a	0.18^a	0.18^aB	0.16^aB	0.331
P value^*		-	-	-	<0.001	<0.001
C 14:0	Raw	0.65^aA	0.52^bA	0.41^cA	0.35^dA	0.24^eA	0.006
	Fried	0.36^aB	0.28^bB	0.27^bcB	0.24^cB	0.19^dB	0.004
P value^*		<0.001	<0.001	<0.001	<0.001	0.004
C 16:0	Raw	25.60^aA	20.83^bA	17.32^cA	14.08^dA	11.16^eA	<0.001
	Fried	15.06^aB	12.38^bB	11.45^cB	10.43^dB	8.78^eB	0.002
P value^*		<0.001	<0.001	<0.001	0.002	<0.001
C 18:0	Raw	6.88^aA	6.07^bA	5.44^cA	4.89^dA	4.23^eA	0.001
	Fried	4.71^aB	4.22^bB	4.17^cB	3.81^dB	3.40^eB	0.002
P value^*		<0.001	<0.001	<0.001	<0.001	0.001
C 20:0	Raw	0.26^cB	0.44^bcB	0.47^bB	0.69^bB	0.79^aB	0.010
	Fried	0.67^cA	0.72^bcA	0.75^bA	0.82^aA	0.84^aA	0.023
P value^*		<0.001	0.006	0.008	0.005	0.024
Σ SFA	Raw	33.43^aA	27.88^bA	23.80^cA	20.28^dA	16.66^eA	<0.001
	Fried	20.86^aB	17.80^bB	16.72^cB	15.41^dB	13.37^eB	<0.001
P value^*		<0.001	<0.001	<0.001	<0.001	<0.001

Fatty acids	Type of nuggets	--------------------------------------Treatments (T) (%)---------------------------------------					---P value^*---
		0%	25%	50%	75%	100%
C 16:1	Raw	5.41^aA	4.01^bA	2.98^cA	2.11^dA	1.31^eA	<0.001
	Fried	2.72^aB	1.98^bB	1.66^cB	1.42^dB	0.89^eB	0.002
P value^*		<0.001	<0.001	0.003	0.0002	0.004
C 17:1	Raw	0.00	0.00	0.00	0.00	0.00	----
	Fried	0.22^a	0.00^d	0.00^d	0.09^c	0.19^b	0.004
P value^*		-	-	-	-	-
C 18:1ω9	Raw	36.97^aB	42.05^bB	45.44^cB	49.20^dB	51.91^eA	<0.001
	Fried	46.90^cA	50.45^bA	51.12^bA	51.51^bA	52.96^aA	<0.001
P value^*		<0.001	<0.001	<0.001	0.021	0.0351
Σ MUFA	Raw	42.64^aB	46.20^bB	48.65^cB	51.31^dB	53.22^eB	<0.001
	Fried	49.79^cA	52.43^bA	52.78^abA	52.99^abA	53.95^aA	<0.001
P value^*		<0.001	<0.001	<0.001	<0.001	0.035
C 18:2ω6	Raw	21.82^abB	22.05^aA	22.06^aA	21.68^bB	22.11^aB	<0.001
	Fried	22.65^abA	22.32^bA	22.51^abA	22.94^abA	23.03^aA	<0.001
P value^*		0.016	0.064	0.073	0.042	0.031
C 18:2ω6 trans	Raw	0.11^aB	0.00^b	0.00^b	0.00^b	0.00^b	0.003
	Fried	0.50^aA	0.00^c	0.12^b	0.00^c	0.14^b	0.001
P-value^*		<0.001	-	-	-	-
C 18:3ω3	Raw	1.30^aB	2.99^bB	4.61^cB	5.87^dB	7.14^eB	<0.001
	Fried	5.47^eA	6.76^dA	7.29^cA	7.89^bA	8.78^aA	<0.001
P value^*		<0.001	<0.001	<0.001	<0.001	0.004
C 18:3ω6	Raw	0.00^a	0.22B^b	0.33^cB	0.42^dB	0.51^eA	0.031
	Fried	0.42^c	0.45^bcA	0.48^bA	0.53^aA	0.56^aA	0.004
P value^*		-	<0.001	0.002	0.023	0.074
C 20:4ω6	Raw	0.69^aA	0.63^bA	0.55^cA	0.43^dA	0.35^eA	0.009
	Fried	0.32^aB	0.29^aB	0.29^aB	0.24^bB	0.22^bB	0.031
P-value^*		<0.001	<0.001	<0.001	<0.001	0.006
Σ PUFA	Raw	23.93^aB	25.92^bB	27.54^cB	28.41^dB	30.12^eB	<0.001
	Fried	29.36^dA	29.77^cdA	30.50^bcA	31.60^abA	32.68^aA	<0.001
P value^*		<0.001	<0.001	<0.001	0.004	0.014

Parameters		------------------------------------Treatments-----------------------------------				P value^*
	0%	25%	50%	75%	100%
Overall appearance (%)	7.42^a	6.95^a	7.05^a	7.22^a	7.43^a	0.0804
Smell (%)	7.23^a	6.77^a	6.80^a	7.00^a	7.17^a	0.2416
Colour (%)	7.08^a	6.97^a	6.98^a	6.92^a	7.20^a	0.6206
Flavour (%)	7.98^a	7.08^b	7.32^ab	7.40^ab	7.75^a	0.0327
Texture (%)	7.43^ab	6.92^b	7.17^ab	7.28^ab	7.57^a	0.0306
Acceptability index (%)	82.56^a	77.07^b	78.48^ab	79.59^ab	82.48^a	0.0418