Abstract
The effect of 40 percent sodium chloride replacement with salt substitute blend (potassium chloride, citric acid, tartaric acid and sucrose) and incorporation of apple pulp, at the levels of 8 (Treatment I), 10 (Treatment II) and 12 (Treatment III) g/100 g of formulation, on the various quality characteristics of low fat chicken nuggets was investigated. Emulsion and product pH values were significantly higher ( P < 0.01) for the control when compared to treatments. Salt replacement and apple pulp addition resulted in significantly lower ( P < 0.05) emulsion stability and cooking yield. Among low salt and low fat nuggets, the product with 12 g/100 g apple pulp had the highest moisture percent. Protein and ash contents were significantly lower ( P < 0.01) in treatment products, whereas moisture protein ratio was higher. Incorporation of apple pulp significantly increased ( P < 0.01) dietary fibre content, redness, yellowness and chroma index of the product. Textural properties of the products significantly decreased ( P < 0.01) with substitution of common salt and addition of apple pulp. Sensory evaluation showed significant reduction ( P < 0.01) in texture and overall acceptability scores of treatment products; however, scores were in the range of very good.
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