Desenvolvimento de sassami de frango (supracoracoideus) empanado com abordagem clean label

Abstract

The present study investigated the development of a processed meat product, specifically, breaded chicken inner fillets, with a clean label approach formulation. This research was motivated by the increasing consumer demand for products with lower levels of synthetical chemical additives. It was prepared seven distinct formulations: a standard formulation (FP), with synthetic additives as sodium tripolyphosphate and monosodium glutamate and six experimental formulations (F1 – F6), with removal of these additives and/or changed for natural ones. Sodium tripolyphosphate was substituted by PHA 750, that is composed by yeast extract and citric extracts and monosodium glutamate was substituted by WY 12, which is composed by yeast extract. Both substitutes are declared as natural flavoring and are produced by Wenda company. These formulations had been physical chemicals (moisture, ash, protein, fat, carbohydrate, pH), shear force, microbiological and sensory analyzed. Additionally, a cost analysis was made to evaluate financial impact. The physical chemical and shear force analysis didn’t show any statistically significant differences among the samples, indicating that removing synthetic additives or using natural ones, didn’t change physical chemical and texture product’s properties. Through the cost analysis it was shown the economic viability of producing clean label coated chicken inner fillets, with some experimental formulation having lower costs than standard formulation. Microbiological analysis results prove all formulations were microbiologically safe. There weren’t statistic significant differences among samples considering Tukey test, but there were differences considering Dunnet test, and the one with sodium tripolyphosphate and yeast extract and the one with only natural additives were the most like the standard product.