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Breaded chicken nuggets: a contribution to the portuguese food composition database
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Background and Objectives: The ingestion of fried foodstuffs increases the consumption of fats and oils that have been submitted to high temperatures (180 - 190 ºC) during cooking. High consumption of foods rich in fat has been linked with several metabolic diseases, including obesity, which is a public health problem that mainly affects developed countries. The purpose of the present study was to determine moisture, total fat, salt contents and fatty acids (FA) profile (including trans-FA) in five types of breaded chicken nuggets.
Methods: Samples were randomly collected in supermarkets from Lisbon region, with exception of one sample that was acquired in a fast-food restaurant. Four of the samples were pre-fried and were cooked in an oven (200 ºC, 18 min). Moisture content was determined by gravimetric method (AOAC 952.08, 1961) and salt content was determined by Charpentier-Volhard’s titration (ISO, 1970). Total fat determination was performed according to the acid hydrolysis method (AOAC 948.15, 2000). Preparation of FA methyl esters was carried out by a combined method of methylation and transesterification, followed by gas chromatography analysis coupled with a mass detector.
Results: All the analyzed samples in this study have salt contents >1 g/100 g. According to World Health Organization, salt intake should be bellow 5 g/day. Moisture content varied between 41.4 ± 0.10 to 49.8 ± 0.01 g/100 g. The obtained mean value for total fat content was 12.8 ± 3.07 g/100 g (10.9 - 18.2 g/100 g).
Conclusions: This study will contribute to the existing knowledge and to update or produce new data for inclusion in the Portuguese Food Composition Database.
Descrição
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Composição dos Alimentos Nutrição Aplicada
Contexto Educativo
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Instituto Nacional de Saúde Doutor Ricardo Jorge, IP