6533b7ddfe1ef96bd12752ca

RESEARCH PRODUCT

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

José M. LorenzoSuzana Rimac BrnčićMirian PateiroFrancisco Allan Leandro De CarvalhoFrancisco J. BarbaSonia Barba-orellanaJessy MattarRubén Domínguez

subject

biologyChemistryGeneral Chemical EngineeringSpinachburger spinach nutritional quality fatty acid profileGeneral ChemistryFood sciencebiology.organism_classificationFood Science

description

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

yearjournalcountryeditionlanguage
2019-03-28
10.1111/jfpp.13935https://doi.org/10.1111/jfpp.13935