QUALITY IMPROVEMENT OF MECHANICALLY SEPARATED CHICKEN (MSC) MEAT SURIMI NUGGETS WITH STARCH COATING

Modern life has made consumers look for fast but healthy foods. Mechanically separated chicken (MSC) meat surimi nuggets are an interesting alternative due to their high protein content and economic appeal. The objective of this study was to evaluate the quality of starch-coated MSC meat surimi nuggets to decrease oil absorption and water loss during frying. Four formulations of nuggets were elaborated according to patent published in April-2019 (BR 102017021567-9), chicken skin and MSC meat surimi proportions, respectively F0 (0%;65%), F1 (10%;55%), F2 (15%;50%), F3 (20%;45%). The parameters evaluated according to the official methodology were chemical (color, water activity, cooking weight loss, pH, lipids, cholesterol, proteins, moisture, carbohydrates), microbiological (Salmonella spp., coliforms at 45⁰C) and sensory (difference tests, acceptance, intent to purchase). In the most widely accepted nugget formulation, coatings was tested with different concentrations of modified and natural starch: F31(5%/1%), F32(5%/2%), F33(5%/3%), F34(10%/1%), F35(10%/2%), F36(10%/3%). The results analyzed by ANOVA and mean comparison tests (Dunnet e Tukey) at 1% probability. Nugget formulations showed within physicochemical and microbiological Brazilian standards. Physicochemical parameters did not differ between nugget formulations except cholesterol, lipids, moisture, and L * value. Formulation without chicken skin (F0) showed higher cholesterol content, while the formulations with higher skin concentrations (F2 and F3) had lower cholesterol levels and increased lipid, showing inverse relationship between concentration skin and cholesterol in nuggets. Nugget formulations had protein contents (between 11.07% and 13.04%) above the minimum standard required by Brazilian legislation (10%). The formulation with 20% of the skin and 45% surimi presented different appearance from the other formulations, with greater acceptance. Nuggets coated with 5%MS/ 2%NS showed the lowest lipid retention and lowest moisture loss, showing coating efficiency. Therefore, the modified and natural starch coating acts as a quality enhancer for fried nuggets.