Abstract
Physicochemical (proximate composition, colour, toughness) and sensory properties five brands of commercial chicken nuggets were evaluated. The proximate composition of commercial chicken nugget showed significant difference (p<0.05) between samples. The range of moisture, protein, fat, ash and carbohydrate content are 34.71-56.51%, 12.52-16.62%, 18.14-25.00%, 1.20-1.58% and 7.52-26.49%. The L*, a and b value of cooked chicken nuggets ranged between 64.38 – 68.41, 0.51 – 3.51 and 16.46 - 19.35, respectively. The toughness of all chicken nugget were not significantly different (p<0.05). From sensory evaluation test (colour, odour, taste, gumminess, hardness, juiciness and overall acceptability), it was shown that generally all panellist acceptable of the samples. This result showed that Malaysian chicken nuggets produced from different manufacture, were different in chemical composition, colour, textural properties and sensory evaluation test significantly. Ismed Lukman, Nurul Huda and Noryati Ismail *Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Penang, Malaysia. www.ppti.usm.my
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