Publication
Breaded chicken nuggets: a contribution to the portuguese food composition database
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Coutinho, D. | |
| dc.contributor.author | Oliveira, M.B. | |
| dc.contributor.author | Sanches-Silva, A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2014-01-31T17:13:19Z | |
| dc.date.available | 2014-01-31T17:13:19Z | |
| dc.date.issued | 2013-09 | |
| dc.description.abstract | 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. | por |
| dc.description.sponsorship | This work was funded by National Institute of Health Dr. Ricardo Jorge, I.P. Tânia Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by National Institute of Health Dr. Ricardo Jorge, I.P. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.18/1922 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | por |
| dc.relation | PTRANSALT - Avaliação de ácidos gordos trans, gordura saturada e sal em alimentos processados: estudo do panorama português (2012DAN828) | por |
| dc.subject | Composição dos Alimentos | por |
| dc.subject | Nutrição Aplicada | por |
| dc.title | Breaded chicken nuggets: a contribution to the portuguese food composition database | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Granada, Espanha | por |
| oaire.citation.title | 10th International Food Data Conference (IFDC) 'Joining nutrition, agriculture and food safety through food composition', 12-14 setembro 2013 | por |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | conferenceObject | por |