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Chicken nuggets are snacks that are kept in frozen storage. A healthier food would be made available by making nuggets with dietary fiber and low sodium. Rancidity processes start quickly in products with minced meat, and a sodium reduction could induce microbial developments. This work evaluates the effect of the incorporation of wheat fiber on the frozen conservation of nuggets low in sodium for twelve months. A batch was prepared with 0 % wheat fiber and 1.6 % NaCl (standard formulation), and another with 2 % fiber and 0.8 % NaCl. TBARS, microbiological counts and sensory evaluation were determined. Data was analyzed by anova. Nuggets with 2 % fiber and reduced in sodium (0.8 % NaCl) showed no changes in tbars and microbiological counts or in the flavor and aroma associated with oxidative rancidity during freezing conservation, showing a similar behaviour to that of nuggets with the standard formulation.

Conservación de nuggets de pollo con bajo contenido en sodio y formulados con fibra de trigo