Banca de QUALIFICAÇÃO: ARIANE AUGUSTO DE SOUZA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ARIANE AUGUSTO DE SOUZA
DATE: 26/09/2025
TIME: 13:30
LOCAL: On line
TITLE:

DETERMINATION OF SODIUM, FATTY ACIDS, CHOLESTEROL, AND CHOLESTEROL OXIDES IN COMMERCIAL CHICKEN NUGGET SAMPLES

KEY WORDS:

chicken nuggets, cholesterol oxidation products (COPs), air fryer, deep frying,
sodium content.

 

PAGES: 30
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

Chicken nuggets are widely consumed processed meat products due to attractive factors such
as low cost, taste, and convenience. However, the nutritional composition of these foods has
raised concern, mainly because of their high sodium content and lipid profile. Excessive
sodium intake is associated with the development of cardiovascular diseases and hypertension.
In addition, lipid oxidation is a significant concern in meat products, as it compromises
nutritional quality, sensory characteristics, and shelf life, while also leading to the formation
of oxidized compounds harmful to health. Cholesterol oxidation products (COPs) are
correlated with the development of cardiovascular diseases, such as atherosclerosis, and are
also linked to inflammatory and carcinogenic processes. Furthermore, high temperatures
applied during thermal processing act as pro-oxidant factors, inducing oxidative reactions.
Thus, it is important to investigate lipid oxidation and COP formation during the cooking of
popular meat products such as chicken nuggets, which are traditionally deep-fried in oil or,
more recently, prepared using electric air fryers. Air frying maintains the sensory
characteristics of foods similar to those obtained by deep frying but without the addition of oil
and, consequently, with lower fat absorption. In this context, the present study aims to
determine sodium, fatty acid, and cholesterol contents, as well as the presence of cholesterol
oxidation products, in commercial samples of three different brands of chicken nuggets before
(raw) and after thermal processing by air frying and deep frying. Additionally, concerns
regarding industrialized meat products also include labeling, which must be clear and provide
accurate nutritional information. Therefore, the analytical data will be compared with the
nutritional information declared on the labels of the analyzed brands.

 

COMMITTEE MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externo ao Programa - 8980815 - ORMINDO DOMINGUES GAMALLO - UFRRJExterna à Instituição - MICHELI DA SILVA FERREIRA - UFF