Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed...

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Bibliographic Details
Main Authors: Ambrogina Albergamo, Rossella Vadalà, Daniela Metro, Vincenzo Nava, Giovanni Bartolomeo, Rossana Rando, Antonio Macrì, Laura Messina, Roberto Gualtieri, Nadia Colombo, Sabrina Sallemi, Michelangelo Leonardi, Vincenzo Lo Turco, Giacomo Dugo, Nicola Cicero
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
poultry
functional meat
chicken burger
Mediterranean diet
bioactive compounds
proximate composition
Online Access:https://www.mdpi.com/2304-8158/10/9/2129

Internet

https://www.mdpi.com/2304-8158/10/9/2129

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