Sensory analysis of heated sodium alginate film flavored with chicken stock

Autores
Delorenzi, Nestor Jorge; Busti, Pablo Andres; Llopart, Emilce Elina; Báez, Germán David; Verdini, Roxana Andrea
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, salt and sugar has been reported to be the main cause of a considerable proportion of deaths associated to NCDs (World Health Organization (WHO), 2009; WHO, 2011). NCD Global Action Plan 2013?2020 proposes, among other objectives, to reduce the impact of diabetes, giving priority to actions to prevent overweight and obesity (WHO, 2016). For this reason, interventions aiming at encouraging people to engage in healthier eating habits have been identified as one of the top priorities for reducing the burden of NCD (Beaglehole et al., 2011). To assist in the achievement of these objectives, an alternative for roasted chicken skin was proposed in the research carried out by Báez et al. (2017). In this work, a heat treated calcium alginate dry film prepared with chicken stock was developed. This film presented similar characteristics to roasted chicken skin when it was heated. Heat treatment of the dry film for 15 min at 130 °C produced the development of an opaque maroon color and an increased in their brittleness. This information can be used by product developers, culinary scientists and professional chefs in designing food products in which these kinds of films are employed to wrap or cover the top of chicken meat pieces that are then subjected to cooking. These studies suggest a potential use of heat treated-chicken stock films as a substitute of roasted chicken skin since the crisp texture and optical properties were alike. This is the basis for the preparation of healthier alternatives to the traditional roasted skin through reduction unhealthy components, such as fat (including cholesterol) and carcinogenic compounds, without loss of overall flavor intensity (Báez et al., 2017). However, sensory studies are needed before the product can be recommended.
Fil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina
Fil: Busti, Pablo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina
Fil: Báez, Germán David. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Biología Molecular y Celular de Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Biología Molecular y Celular de Rosario; Argentina
Materia
NON-COMMUNICABLE DISEASES
VEGETABLES
CHICKEN
SODIUM ALGINATE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/97795
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/97795
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sensory analysis of heated sodium alginate film flavored with chicken stockDelorenzi, Nestor JorgeBusti, Pablo AndresLlopart, Emilce ElinaBáez, Germán DavidVerdini, Roxana AndreaNON-COMMUNICABLE DISEASESVEGETABLESCHICKENSODIUM ALGINATEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, salt and sugar has been reported to be the main cause of a considerable proportion of deaths associated to NCDs (World Health Organization (WHO), 2009; WHO, 2011). NCD Global Action Plan 2013?2020 proposes, among other objectives, to reduce the impact of diabetes, giving priority to actions to prevent overweight and obesity (WHO, 2016). For this reason, interventions aiming at encouraging people to engage in healthier eating habits have been identified as one of the top priorities for reducing the burden of NCD (Beaglehole et al., 2011). To assist in the achievement of these objectives, an alternative for roasted chicken skin was proposed in the research carried out by Báez et al. (2017). In this work, a heat treated calcium alginate dry film prepared with chicken stock was developed. This film presented similar characteristics to roasted chicken skin when it was heated. Heat treatment of the dry film for 15 min at 130 °C produced the development of an opaque maroon color and an increased in their brittleness. This information can be used by product developers, culinary scientists and professional chefs in designing food products in which these kinds of films are employed to wrap or cover the top of chicken meat pieces that are then subjected to cooking. These studies suggest a potential use of heat treated-chicken stock films as a substitute of roasted chicken skin since the crisp texture and optical properties were alike. This is the basis for the preparation of healthier alternatives to the traditional roasted skin through reduction unhealthy components, such as fat (including cholesterol) and carcinogenic compounds, without loss of overall flavor intensity (Báez et al., 2017). However, sensory studies are needed before the product can be recommended.Fil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; ArgentinaFil: Busti, Pablo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; ArgentinaFil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; ArgentinaFil: Báez, Germán David. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Biología Molecular y Celular de Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Biología Molecular y Celular de Rosario; ArgentinaMedCrave2018-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97795Delorenzi, Nestor Jorge; Busti, Pablo Andres; Llopart, Emilce Elina; Báez, Germán David; Verdini, Roxana Andrea; Sensory analysis of heated sodium alginate film flavored with chicken stock; MedCrave ; Journal of Nutritional Health & Food Engineering; 8; 3; 5-2018; 241-2422373-43102373-4310CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://medcraveonline.com/JNHFE/JNHFE-08-00277.phpinfo:eu-repo/semantics/altIdentifier/doi/10.15406/jnhfe.2018.08.00277info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:01:26Zoai:ri.conicet.gov.ar:11336/97795instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:01:26.923CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory analysis of heated sodium alginate film flavored with chicken stock
title Sensory analysis of heated sodium alginate film flavored with chicken stock
spellingShingle Sensory analysis of heated sodium alginate film flavored with chicken stock
Delorenzi, Nestor Jorge
NON-COMMUNICABLE DISEASES
VEGETABLES
CHICKEN
SODIUM ALGINATE
title_short Sensory analysis of heated sodium alginate film flavored with chicken stock
title_full Sensory analysis of heated sodium alginate film flavored with chicken stock
title_fullStr Sensory analysis of heated sodium alginate film flavored with chicken stock
title_full_unstemmed Sensory analysis of heated sodium alginate film flavored with chicken stock
title_sort Sensory analysis of heated sodium alginate film flavored with chicken stock
dc.creator.none.fl_str_mv Delorenzi, Nestor Jorge
Busti, Pablo Andres
Llopart, Emilce Elina
Báez, Germán David
Verdini, Roxana Andrea
author Delorenzi, Nestor Jorge
author_facet Delorenzi, Nestor Jorge
Busti, Pablo Andres
Llopart, Emilce Elina
Báez, Germán David
Verdini, Roxana Andrea
author_role author
author2 Busti, Pablo Andres
Llopart, Emilce Elina
Báez, Germán David
Verdini, Roxana Andrea
author2_role author
author
author
author
dc.subject.none.fl_str_mv NON-COMMUNICABLE DISEASES
VEGETABLES
CHICKEN
SODIUM ALGINATE
topic NON-COMMUNICABLE DISEASES
VEGETABLES
CHICKEN
SODIUM ALGINATE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, salt and sugar has been reported to be the main cause of a considerable proportion of deaths associated to NCDs (World Health Organization (WHO), 2009; WHO, 2011). NCD Global Action Plan 2013?2020 proposes, among other objectives, to reduce the impact of diabetes, giving priority to actions to prevent overweight and obesity (WHO, 2016). For this reason, interventions aiming at encouraging people to engage in healthier eating habits have been identified as one of the top priorities for reducing the burden of NCD (Beaglehole et al., 2011). To assist in the achievement of these objectives, an alternative for roasted chicken skin was proposed in the research carried out by Báez et al. (2017). In this work, a heat treated calcium alginate dry film prepared with chicken stock was developed. This film presented similar characteristics to roasted chicken skin when it was heated. Heat treatment of the dry film for 15 min at 130 °C produced the development of an opaque maroon color and an increased in their brittleness. This information can be used by product developers, culinary scientists and professional chefs in designing food products in which these kinds of films are employed to wrap or cover the top of chicken meat pieces that are then subjected to cooking. These studies suggest a potential use of heat treated-chicken stock films as a substitute of roasted chicken skin since the crisp texture and optical properties were alike. This is the basis for the preparation of healthier alternatives to the traditional roasted skin through reduction unhealthy components, such as fat (including cholesterol) and carcinogenic compounds, without loss of overall flavor intensity (Báez et al., 2017). However, sensory studies are needed before the product can be recommended.
Fil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina
Fil: Busti, Pablo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina
Fil: Báez, Germán David. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Biología Molecular y Celular de Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Biología Molecular y Celular de Rosario; Argentina
description The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, salt and sugar has been reported to be the main cause of a considerable proportion of deaths associated to NCDs (World Health Organization (WHO), 2009; WHO, 2011). NCD Global Action Plan 2013?2020 proposes, among other objectives, to reduce the impact of diabetes, giving priority to actions to prevent overweight and obesity (WHO, 2016). For this reason, interventions aiming at encouraging people to engage in healthier eating habits have been identified as one of the top priorities for reducing the burden of NCD (Beaglehole et al., 2011). To assist in the achievement of these objectives, an alternative for roasted chicken skin was proposed in the research carried out by Báez et al. (2017). In this work, a heat treated calcium alginate dry film prepared with chicken stock was developed. This film presented similar characteristics to roasted chicken skin when it was heated. Heat treatment of the dry film for 15 min at 130 °C produced the development of an opaque maroon color and an increased in their brittleness. This information can be used by product developers, culinary scientists and professional chefs in designing food products in which these kinds of films are employed to wrap or cover the top of chicken meat pieces that are then subjected to cooking. These studies suggest a potential use of heat treated-chicken stock films as a substitute of roasted chicken skin since the crisp texture and optical properties were alike. This is the basis for the preparation of healthier alternatives to the traditional roasted skin through reduction unhealthy components, such as fat (including cholesterol) and carcinogenic compounds, without loss of overall flavor intensity (Báez et al., 2017). However, sensory studies are needed before the product can be recommended.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/97795
Delorenzi, Nestor Jorge; Busti, Pablo Andres; Llopart, Emilce Elina; Báez, Germán David; Verdini, Roxana Andrea; Sensory analysis of heated sodium alginate film flavored with chicken stock; MedCrave ; Journal of Nutritional Health & Food Engineering; 8; 3; 5-2018; 241-242
2373-4310
2373-4310
CONICET Digital
CONICET
url http://hdl.handle.net/11336/97795
identifier_str_mv Delorenzi, Nestor Jorge; Busti, Pablo Andres; Llopart, Emilce Elina; Báez, Germán David; Verdini, Roxana Andrea; Sensory analysis of heated sodium alginate film flavored with chicken stock; MedCrave ; Journal of Nutritional Health & Food Engineering; 8; 3; 5-2018; 241-242
2373-4310
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/doi/10.15406/jnhfe.2018.08.00277
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
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dc.publisher.none.fl_str_mv MedCrave
publisher.none.fl_str_mv MedCrave
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reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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