Banca de QUALIFICAÇÃO: JULIANA SANT'ANA FALCÃO LEITE

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : JULIANA SANT'ANA FALCÃO LEITE
DATE: 10/05/2024
TIME: 09:00
LOCAL: Faculdade de Farmácia
TITLE:

Chicken nuggets with cricket (Acheta domesticus) flour as a meat replacer: Impact on technological, nutritional, physicochemical, and microbiological properties during frozen storage

KEY WORDS:

Edible insects; Chicken nuggets; Cricket flour; Meat products

PAGES: 32
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

This study examined the incorporation of cricket (Acheta domesticus) flour (0%, CRF0; 2.5%, CRF2.5; 5.0%, CRF5.0 and 7.5%, CF7.5) as a meat replacer in chicken nuggets and its impact on technological, nutritional, physicochemical, and microbiological properties during storage. The addition of cricket flour significantly increased the pick-up values (p < 0.05). The addition of cricket flour led to a higher protein content in CRF7.5 (17.35 g 100 g− 1) compared to the CRF0 group (14.20 g 100 g− 1) (p < 0.05). In addition, pH and color parameters were influenced by the addition of cricket flour. Chicken nuggets with the incorporation of cricket flour had a browner color than the CRF0. No significant differences in texture were observed (p > 0.05). The microbiological analysis showed that cricket flour did not negatively impact the final product's shelf life, with total mesophilic aerobic counts ranging from 4.35 to 5.12 log CFU g -1 on day 120.  This study demonstrated that the treatment CRF5.0 may be the optimal alternative for utilizing edible insects to reformulate chicken nuggets.

COMMITTEE MEMBERS:
Presidente - 2358665 - CARLOS PASQUALIN CAVALHEIRO
Interna - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO
Externa à Instituição - MIRIAM MABEL SELANI - UFSCAR