title: Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken.
abstract: The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1 % egg albumin powder), T4 (1 % egg albumin powder and 15 % MSCM) and T5 (1 % transglutaminase, 1 % egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L*) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a*) when compared to treatments with MSCM (T2, T4 and T5) (p ≤ 0.05). No significant differences were noted between the treatments (p ≥ 0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market.
authors.affiliation: Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo Brazil.
authors.forename: Marcio Aurelio
authors.initials: MA
authors.lastname: de Almeida
authors.affiliation: Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Esq. Constelaciones y Sol de Oro S/N Urbanización Sol de Oro, Los Olivos, Lima, Peru.
authors.forename: Nilda Doris Montes
authors.initials: ND
authors.lastname: Villanueva
authors.affiliation: Meat Technology and Development Center, Food Technology Institute, Av. Brasil 2880, 13070 173 Campinas, São Paulo Brazil.
authors.forename: José Ricardo
authors.initials: JR
authors.lastname: Gonçalves
authors.affiliation: Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo Brazil.
authors.forename: Carmen J
authors.initials: CJ
authors.lastname: Contreras-Castillo
keywords: Albumin; Mechanically separated chicken meat; Processed food; Sensory analysis; Transglutaminase