Development and Physico-Chemical Evaluation of Low Fat Chicken Nuggets using Extenders

Aditiya Kumar Singh

doi:10.4172/2157-7110.1000369

Abstract

The study was aimed at evaluating the effect of soya chunk (SC) and chick pea flour (CF) on the quality of low fat chicken nuggets. SC and CF were incorporated in minched chicken meat at 5% (T1), 10% (T2) and 15% (T3) level and compared with the control (T0) prepared without the incorporation of CF and SC the quality parameters studied included physico – chemical indices including moisture (%), protein (%), fat (%) and sensor attributes. Moisture (%), protein (%), fat (%), carbohydrates (%) and ash (%) content showed non-significant difference when compared with control. Among sensory attributes, texture and overall acceptability showed significant difference with higher scores at 20% level of incorporation. From the study it was concluded that overall quality of nuggets prepared with incorporation of CF and SC was better than other treatments.

Highlights

The main composition of nugget is meat, usually from chicken, fish or combination with vegetable protein and gum
Loss of emulsion properties of fermented cowpea flour as a result of heat treatment during flour preparation [9] precludes its uses in emulsion type extended meat products
In India dietaries which are mostly non-vegetarian, liberal amount of soya chunk, chickpea flour and chicken meat have been advocated as important source of several nutrients especially low fat and high protein

Summary

Introduction

The main composition of nugget is meat, usually from chicken, fish or combination with vegetable protein and gum. Soybean proteins are the predominant additives for use as fillers, binders, and extenders in meat systems [1,2]. Nonmeat protein additives derived from cowpeas and peanuts are less common. Loss of emulsion properties of fermented cowpea flour as a result of heat treatment during flour preparation [9] precludes its uses in emulsion type extended meat products. This present work is undertaken to develop low fat chicken nuggets

Methods

Results

Conclusion