An Introduction to Food Traceability

Chicken meat has grown more popular in recent years because of its great nutritional content,. It has a high protein content as well as a low-fat content and a high percentage of unsaturated fatty acids (polyunsaturated), which have a beneficial effect on consumers' health. Sweet lupine is a leguminous bean of the Fabaceae family. In this study, different proportions of powdered sweet lupine (10, 20, and 35 percent of the mix) were utilized to complement the chicken burgers that were produced in Jordan. The sample enriched with 20% sweet lupine (LB20) was rated as the most popular. The protein level of sweet lupine was 1.3 times that of chicken meat, but the fat amount was similar. The ash concentration of sweet lupine was 2.5 times greater, whereas the fiber content was 55 times higher. The overall carbs content of sweet lupine was 75 times more than that of chicken meat. When total amino acids were calculated, it was approximately the same. The ratio of SFA/USFA assured such finding that was higher with 1.37-fold rather than that of un-supplemented one. The twenty percent addition of sweet lupine as a supplement to chicken burgers gave the best sensory properties and less oxidized fat as seen in when TBARS test.

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Using Sweet Lupine Powder as a Healthy Supplement for the Production of Functional Chicken Burger in Jordan

–Dalain

Haddad

Al-Qaraleh

2023

Curr Res Nutr Food Sci

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Use of Fresh Pumpkin Fruits for Producing Chicken Sausage Suggests Functional Properties

Haddad,

Al –Dalain,

Al-Fraihat

et al. 2023

Curr Res Nutr Food Sci

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Pumpkin has particular health properties for patients suffering from chronic diseases as it is considered an excellent and low-cost source of phytochemicals, antioxidant properties, vitamins and minerals, anti-inflammatory properties, and low in calories. This study aimed to fortify chicken sausage with various ratios (15, 30, and 45%) of fresh pumpkin pulp to prevent lipid oxidation during cold storage. Sensory evaluation indicated that the sample fortified with 30% pumpkin is the most favorite and nearest to the control sample. It improved taste and texture as compared to other treatments. Its moisture contents were higher than that of the control group, leading to minimizing the caloric value (25%). Seventeen amino acids were found that were similar to the control sample. Still, the ratio between total essential amino acids and total amino acids in fortified samples was 1.04-fold higher compared to the control sample. A similar trend was also detected when the ratio between saturated and unsaturated fatty acids was calculated. Results showed that this new product has functional, healthy properties for patients suffering from chronic diseases.

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An Introduction to Food Traceability

Cited by 2 publications

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Using Sweet Lupine Powder as a Healthy Supplement for the Production of Functional Chicken Burger in Jordan

Using Sweet Lupine Powder as a Healthy Supplement for the Production of Functional Chicken Burger in Jordan

Use of Fresh Pumpkin Fruits for Producing Chicken Sausage Suggests Functional Properties

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