Chicken Nuggets Research Articles

The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon-polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. In conclusion, PE/PA was more effective in maintaining the quality characteristic of chicken nuggets with jack bean tempeh flour substitution on the 20th day of storage based on pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage.

Preparation and characterization of calcium-binding starch and its application in microwaveable pre-fried foods

Pre-fried microwaveable foods are popular with many consumers because of the simplicity and speed of their preparation. However, these foods often lose their desirable crispiness after microwaving, which reduces their sensory quality and consumer acceptance. In this study, we prepared and characterized calcium-starch (CA-S) chelates and then investigated their impact on crispness retention during the microwaving of a model food (chicken nuggets). As expected, the amount of calcium bound by the CA-S chelates increased as the calcium concentration was raised. Multi-scale structural analysis of the CA-S chelates showed that calcium binding disrupted the hierarchical structure of the starch. During gelatinization, CA-S chelates exhibited a higher peak viscosity than regular starch. Adding the CA-S chelates to batter of chicken nuggets significantly improved their crispness after microwaving, without adversely affecting their color, taste, and other sensory attributes. Chicken nuggets containing 15% CA-S chelates had the highest crispness, with the value being almost 50% greater than the control group. The coating and microwave heating properties of the batter were also improved by adding the CA-S chelates. For instance, incorporating 25% CA-S chelates into the batter increased the coating “pick-up”, dielectric constant, and dielectric loss constant values by around 55%, 21%, and 20%, respectively. This increase in dielectric properties is beneficial because it enhances heat transfer to the batter during microwaving, thereby increasing the crispiness of the chicken nuggets.

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

The study Investigated sorption isotherm features and the effects of packaging materials of both high-density and low-density polyethylene on sensory properties, proximate composition and lipid oxidation of chicken nuggets in storage. Boneless chicken breast was procured from a reputable source and cut into sizeable weight of 50g each to produce the chicken nuggets used for the studies. The experimental setup for sorption isotherm analysis in this study involved using a gravimetric method to equilibrate the product at various relative humidity levels. Five (5g) grams of oven-dried chicken nugget samples of known moisture content were placed in a controlled humidity chamber, and the weight changes of the samples were monitored until equilibrium was reached. GAB equation was used to evaluate the product ware activity and monolayer moisture. Sensory assessment was evaluated using a 9- point hedonic scale while proximate composition of the chicken nuggets samples was determined according to the methods of the Association of Official Analytical Chemists. Thiobarbituric acid reactive substances (TBARS) assay was used to measure malondialdehyde (MDA) levels as a marker of lipid oxidation. The investigation showed that sensory qualities, proximate composition and lipid oxidation of chicken nuggets were markedly affected by the variance in temperature settings, with distinct disparities seen among different materials for packaging. Chicken nuggets stored at 25 0C caused a significant loss in organoleptic properties and some nutritional composition such as protein and fat. Storage of chicken nugget at 25 0C and 40 C showed a varied values in malondialdehyde as content ranged from 0.52 to 0.81 for chicken nugget stored at 250 C and 0.17 to 0.43 for the product stored at 40 C across the packaging materials investigated. The water activity and monolayer moisture results of sorption analysis revealed that good packaging materials of very low water vapour transmission rate should be used for storage of chicken nuggets as high-density polyethylene offered a promising alternative than low density polyethylene.

Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets

The potential for reducing oil uptake by applying aided pre-drying techniques (microwave, infrared, and convective hot air) was studied on chicken nuggets. Convective hot air (60, 80, and 100 °C); microwave (20, 40, and 60 W); and infrared (150, 250, and 400 W) drying techniques were used to pre-treat chicken nuggets between 1 and 11 min based on preliminary study before frying at 170 °C for 3 min. Standard laboratory methods were employed to assess the quality attributes of fried chicken nuggets, including oil and moisture content, colour, and texture. By comparing the micrographs obtained from chicken nuggets pre-dried using the three pre-dried methods (Microwave, conventional hot air and infra-red), chicken nugget pre-dried using microwave at 60 W have lesser oil cracks (18.05 %) when compared to the rest pre-dried method.Pre-drying substantially lowers moisture content, with microwave pre-drying being most effective, particularly at higher power levels (19.38 ± 1.36–43.11 ± 0.10). Microwave pre-drying densifies the nugget structure, reducing oil absorption during frying (13.15 ± 0.13–28.38 ± 0.12). Microscopic examination of chicken nuggets pre-dried using three methods (microwave, conventional hot air, and infra-red) reveals that those pre-dried with a microwave at 60 W exhibit fewer oil cracks (18.05 %) compared to the other pre-drying methods. It also affects (p < 0.05) the nugget colour, with higher power levels and longer drying times resulting in a darker (10.12 ± 0.01–25.29 ± 0.15) and less yellow nuggets. Texture is also significantly (p < 0.05) affected, with higher power levels and longer drying times leading to increased hardness and chewiness (158.20 ± 1.49–438.14 ± 1.89; 88.00 ± 0.93–165.79 ± 0.86; 96.20 ± 1.44–210.60 ± 0.45). Based on the findings, microwave pre-drying at 60 W for 11 min is recommended for achieving low oil content while maintaining good internal structure in fried chicken nuggets.

Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets

Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating using native starches (cassava, sweet potato, and corn) in batter formulation to reduce oil uptake as well as their effects on other quality attributes (moisture, colour and textural properties) were investigated. The chicken nuggets coated with batter from different starches were fried at 170 °C for 5 to 25 min. Scanning electron microscopy (SEM) was used to study changes in microstructural properties of fried chicken nuggets samples at different time intervals. The chicken nuggets coated with batter from sweet potato starch had lower oil (13.09%) and moisture (30.49%) contents compared with those coated with other starches. The SEM revealed that longer frying duration produced chicken nuggets with fewer gas cells and pores and subsequently lower oil content. There are changes in the colour and textural properties of the fried chicken nuggets irrespective of the starches used in batter formulation. Application of starches in batter formulation at different frying time affected some quality attributes of fried chicken nuggets with sweet potato starch having better attributes when compared with others.Graphical

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers.

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89-mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

Shelf Life and Acceptance of Aloe Vera Gel (AVG) Chicken Nuggets as an Alternative Food for School Children

Aloe vera gel (AVG) chicken nuggets are an alternative food that is very suitable for consumption by school-aged children. These foods contain protein and antioxidants. So that what is consumed is safe and of good quality, it is necessary to measure its shelf life using the total plate count (TPC) parameters and consumer acceptance of the product. This type of research is quasi-experimental for testing shelf life and pre-experimental for testing the acceptability of chicken nuggets among schoolchildren. The shelf life estimation method is ASLT (Accelerated Shelf Life Test). This research was carried out at the Padang Food Ingredient and Baristand Science Laboratory from May to October 2022. Acceptability tests were carried out at the domicile of the selected samples. The parameter used in storing AVG chicken nuggets is ALT. Data analysis was carried out on acceptability using the Wilcoxon test. The research results showed that the storage temperature with the longest shelf life was -200 °C, with a shelf life of 26,65 weeks. The average acceptance of the product by schoolchildren is 99,5%. This research concluded that the lower the temperature, the longer the shelf life of AVG chicken nuggets. School-age children well receive AVG chicken nuggets. Suggestions for storing ground and frozen meat products pay attention to temperature because temperature greatly influences the amount of TPC contamination.

Understanding Malaysian consumers perception and acceptability of plant-based alternatives to chicken: Do texture, taste, and environmental impact matter?

Plant-based alternatives (PBAs) are becoming increasingly popular in the market as a result of environmental sustainability and consumer demand. However, perceptions of Malaysian consumers, especially among meat eaters, on the PBAs remain unclear. Therefore, this study aimed to determine the sensory profiles, prevalence, and consumer acceptance of five PBAs, specifically soy-based alternatives. A total of 46 participants were asked to taste and rate a chicken nugget (control) and five PBAs using a five-point hedonic scale and a check-all-that-apply question. An open-ended comment section on PBAs was also included in the questionnaire. The hedonics scores and sensory properties of all PBAs varied significantly with the control (p < 0.001). The majority of the participants were omnivores (89.1 %). Participants disliked PBAs associated with an aftertaste, off-flavour, fatty and nutty properties. Most participants preferred the PBAs that mimicked the texture and flavour of chicken, whereas some participants agreed that PBAs were healthy and environmentally friendly. The findings suggested that some modifications are required to produce healthier PBAs with a texture and flavour resembling chicken, including increasing fibre content, fortifying vitamins and minerals, replacing salt and sugar with spices, and using gelling agents. Our findings possess important research and practical implications that can help the food industry in understanding consumer preferences and assisting policy makers in promoting a more sustainable diet.

Pembuatan Nugget Ayam dengan Penambahan Puree Ubi Jalar Ungu dan Udang

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price 250 grams. research method used experiments to conduct 2 trials to determine best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages. results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%) combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.

Estimation of Advanced Glycation End Products in Selected Foods and Beverages by Spectrofluorimetry and ELISA.

Advanced glycation end products (AGEs) are formed within the body as a part of normal metabolism and are also the by-products of cooking food. The elevated levels of AGEs in the body are considered pathogenic. The modern diets contain high levels of AGEs which are getting incorporated into the body AGEs pool and contribute to post-diabetic and age-related complications. The objective of the present study is to estimate the cross-linked AGEs (AGE-fluorescence) and the more stable carboxymethyl-lysine (CML) by spectrofluorimetry and ELISA in 58 kinds of foods in India. It was evident from the results that the foods cooked at higher temperatures showed high levels of AGEs. Among the studied foods, the highest fluorescence was observed in Biscuits 2 (362 AU), and the highest level of carboxymethyl lysine (CML) was found in Soya milk (659.3 ng/g). However, there was less correlation between the AGE-fluorescence and the CML content of the food samples. Processed food such as tomato sauce, chilli sauce, and cheese, along with western foods like chicken nuggets, pizza, and biscuits like Biscuits 2, are known to contain high levels of AGEs. In the present study a preliminary database of AGE-fluorescence and CML content of 58 foods was developed, which is the first attempt among Indian foods. Furthermore, elaborated database can be developed including maximum consumed foods in India which will help in suggesting a better diet for the diabetic population.

Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies.

The use of byproducts from the food industry and the investigation of substitute sources are becoming progressively significant in fulfilling the consumer demand for animal-based protein. This study aimed to investigate the nutritional value of mutton and fish livers and their future application as a source of high-added-value proteins for supplement formulation. We performed compositional analysis (moisture, ash, crude protein, crude fat), free fatty acid (FFA) analysis, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the color, peroxide value (POV), and total phenolic composition (TPC) were assessed to evaluate the nutritional value and shelf stability of mutton and fish livers. The optimized proximate and kinetics were later used to develop chicken nuggets with different percentages of mutton and fish liver added. The formulation was tested for the textural and organoleptic properties of value-added chicken nuggets that predict consumer acceptability. Comparative analysis of the variance between mutton and fish liver showed a highly significant (P<0.01) decrease in moisture, ash, protein, fat, DPPH, and TPC at different days and hours. The mutton liver had relatively high antioxidant potential (25.9% DPPH and 154-mg GAE/100 g TPC) compared with the fish liver. However, the fish liver's FFA and POV (2.4% for both) were higher than those of the mutton liver. The results showed that, after formulation, an increase in the amount of liver led to a highly significant (P<0.01) rise in the nutritional value of the nuggets, including a 1.5%∼2.0% increase in protein content. This research indicates that valuing mutton and fish liver as a protein replacer in processed foods can be useful in developing healthy food products.

Fortifikasi tepung kulit pisang (Musa paradisiaca) sebagai alternatif penambah nilai gizi dan daya terima nugget ayam

The high fiber content in banana peels means that banana peel waste can still be used for processed food. One of the innovations in food processing involves fortifying banana peels in making nuggets. Generally, nuggets are made from chicken meat and filled with wheat flour. The research aimed to analyze the effect of adding banana peel flour and chicken meat concentration on the chemical and organoleptic characteristics of the nuggets and to determine the appropriate treatment to get the best banana peel-fortified chicken nuggets. The method used in the research was a Randomized Block Design (RBD) with 2 factors, namely banana peel flour (4%, 6%, 8%) and chicken meat concentration (40%, 80%), tested in 18 experiments. The chemical analysis carried out includes fiber, protein, and water content, as well as organoleptic tests (taste, aroma, texture, color). The study found that the combination of banana peel flour and chicken meat significantly affected taste and aroma, but not color and texture. The best treatment was P1D2 (4% banana peel flour, 80% chicken meat) with a fiber content of 3.12%, protein 13.14%, water 50.80%, and taste hedonic score of 4.23, aroma 3.77, texture 3.57, and color 3.40.

Switching between foods is reliably associated with intake across eating events in children

Emerging evidence suggests switching between foods during an eating event is positively associated with intake. However, it is unclear whether switching is a stable behavior that predicts consumption across multiple eating events. The current study explored whether switching is consistent within children and reliably associated with intake across varied eating events. We analyzed data from 88 (45 F), 7–8-year-old children without obesity participating in a 7-visit prospective cohort study (ClinicalTrials.gov NCT03341247). Amount consumed and energy intake were measured at 4 separate meals of foods that varied by portion sizes served. Meals included macaroni and cheese, chicken nuggets, broccoli, and grapes (all 0.7–2.5 kcal/g). Children's intake was also assessed during 2 eating in the absence of hunger (EAH) paradigms separated by ≥ 1 year. The EAH paradigm included 9 sweet and savory snack foods (all 1.9–5.7 kcal/g). All eating events were video-recorded and switching was assessed by counting the number of times a child shifted between different food items. Results demonstrated that switching was reliably associated with intake at both the meals and the EAH paradigms (ps < 0.01). Specifically, at meals each additional switch was associated with 11.7 ± 1.3 kcal (7.7 ± 0.8 g) more consumed, and during EAH each additional switch was associated with 8.1 ± 2.1 kcal (2.1 ± 0.5 g) more consumed. Switching behavior was also moderately consistent across meals (ICC = 0.70) and EAH paradigms (ICC = 0.50). However, switching at meals was not related to switching at EAH paradigms. This study demonstrates the consistency of switching behavior and its reliable association with intake across eating events, highlighting its potential to contribute to chronic overconsumption and childhood obesity.

Development of dietary fiber enriched chicken nugget using rice bran

The experiment was conducted to investigate the impact of varying levels of rice bran on the sensory attributes and storage qualities of broiler meat nuggets. Three distinct groups were formed for this purpose: T1 (chicken nuggets without rice bran), T2 (chicken nuggets with 5% rice bran), and T3 (chicken nuggets with 10% rice bran). The analysis encompassed parameters assessed at 0, 14, and 28 days, with sensory evaluation conducted on the first day. The proximate composition of the nugget was examined, revealing significant differences in dry matter (DM), crude protein (CP), Ash and crude fiber (CF) percentages (p&lt;0.05). T3 exhibited notably higher DM, ash and CF content, while T1 showed higher CP. No significant disparities were observed in EE across the treatments. Storage duration significantly influenced DM, CP, ash, and EE content, with an increase noted in DM and CP over time, while ash content decreased. Surface color (CIE L*, a*, b*) measurements of the nugget samples indicated significantly higher lightness in T1 and lower lightness in T3 , with storage duration also impacting lightness, which decreased with time. Treatment had no effect on pH, but storage duration influenced it, with significantly lower pH observed after 14 days of storage. Biochemical analysis revealed that treatment did not affect free fatty acid value (FFA), peroxide value (POV), or Thiobarbituric acid reactive substances (TBARS), although storage duration influenced POV and TBARS values, which increased over time. During sensory analysis, including overall acceptability, no discernible differences were found among the treatments, suggesting that rice bran incorporation up to 10% in nugget preparation does not compromise consumer acceptance.

Development of dietary fiber enriched chicken nugget using wheat bran

An experiment was conducted to find out the effect of different levels of wheat bran on the sensory, oxidative stability, physicochemical properties in different storage period of broiler meat nugget. For this purpose, nuggets were prepared in 3 different groups. They were T1 (chicken nugget incorporated with 0% wheat bran), T2 (chicken nugget incorporated with 5% wheat bran), T3 (chicken nugget incorporated with 10% wheat bran). All parameters were analyzed at 0th, 14th and 28th days. The sensory evaluation was evaluated at day one. The proximate composition of different nuggets was analyzed and highly significant differences were found in CP (%) and CF (%). Significantly, higher CF (%), Ash (%) were found in T3 , while CP (%) was significantly higher in T1. No significant differences were found in EE (%) and DM (%) among the treatments. Storage period had highly significant on CP only. CP (%) content is increased with increase of storage period. The surface color (CIE L*, a*, b*) of nugget samples were measured. Significantly, the highest lightness value was found in T1 and lowest value was found in T3 . Storage period had an effect on lightness value also. Increasing the storage value lightness decreased. Treatment had no effect on pH, but storage period had effect on pH. Significantly, lower pH was found in 14th days of storage period. During biochemical analysis, it was found that treatment had no effect on free fatty acid value (FFA) and per-oxide value (POV) but had effect on Thiobarbituric acid reactive substances (TBARS). However, storage period had effect on FFA, POV and TBARS value. Increasing the storage period FFA, POV and TBARS values increased. During sensory analysis, all parameters including overall acceptability did not differ among the treatments concluded that wheat bran up to 10% could be used in nugget preparation with no change in consumer acceptance.

Comparative quality attributes and sensory acceptance of deep-fried and oven-cooked broiler chicken nuggets

The growing concern over consumption of fatty foods had increased the focus on formulating and developing nutritious and tasty low-fat meat products. However, the cooking methods employed during preparation of a food can change consumer’s perception about the product. Breast and thigh muscles were deboned, grounded, mixed with nugget ingredients to form an emulsion, and then divided into two. Each part was deep-fried or oven-cooked after cutting into nugget pieces (3.5 cm diameter, 1.5 cm thickness, 20.5 g weight). Yield (%), moisture (%), organoleptic characteristics (9 point hedonic scale), cholesterol (%), phenol (mgGAE/100g), were assessed on fresh while Thiobarbituric Acid Reactive Substances (TBARS µg MDA/Kg) and Total Viable Counts (TVC cfu/g) were observed at 0, 7, 14 days of storage. Data were analysed using T-test and factorial analysis @ α = 0.05. Oven cooked nuggets yield (90.43) and moisture (55.84) were significantly higher (Pr t &lt;0.05) than 79.94 (yield) and 52.39 (moisture) deep fried nuggets. No significant differences (Pr t&gt;0.05) in colour, aroma, tenderness and overall acceptability were observed in both nuggets. Flavour (6.00) and juiciness (5.00) of oven-cooked nuggets are significantly higher (Pr t&lt;0.05) than 4.83 (flavour) and 3.17 (juiciness) of deep-fried nuggets. Cholesterol (62.74) and phenol (176.12) contents of deep-fried nuggets were higher (Pr t&lt;0.05) than 55.72 (cholesterol) and 144.53 (phenol) of oven cooked nuggets. Oven-cooked nuggets TBARS (2.44, 2.69, 4.21) were significantly higher (p&lt;0.05) than 2.18, 2.41, 3.96 in deep-fried nuggets at 0, 7 and 14 days respectively. Oven-cooked TVC at 0 (2.50), 7 (4.51) and 14 (5.98) days were significantly higher (p&lt;0.05) than 2.10, 4.09 and 5.62 of deep-fried nuggets at 0, 7 and 14 days respectively. The high yield and organoleptic scores elucidated that oven-cooked nuggets are well accepted and this method can be used in the preparation of chicken nuggets.

Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives

ABSTRACT The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control group (Tc), T1 (0.5% cumin), T2 (1% cumin), T3 (1.5% cumin), T4 (0.5% black cumin), T5 (1% black cumin), and T6 (1.5% black cumin). The product was evaluated for several physicochemical parameters on days 0, 3, 6, 9, and 12 of storage. The data was analyzed using a two-way factorial design under a completely randomized (CRD) design. Results showed that both treatments and storage significantly impacted all physicochemical properties, including DPPH, TPC, pH, POV, and TBARS (p < 0.05). The values of TBARS significantly decreased with the increase in the concentration of cumin extract whereas TBARS increases during the storage period. Moreover, the interaction effect (Treatment*storage days) did not significantly affect any of the physicochemical parameters (p > 0.05). Sensory evaluation showed that T3 (1.5% cumin) was the most pleasant and preferred treatment. Conclusively, both cumin and black cumin have good antioxidant properties and can be used as natural antioxidants to increase the shelf life of food products.

Microbial Profile and Antibiotic Susceptibility Pattern of Frozen Food in India

This investigation was carried out to examine the safety and microbiological quality of products made from meat, dairy and vegetables. Samples of frozen food were examined for the presence of Gram-negative bacteria. A total of 49 frozen food samples were collected, including chicken nuggets, chicken fillets, chicken sticks, breaded breast chicken, fish, beef burger and minced beef roll, white cheese, camembert cheese, and vegetables (okra and green peas). Standard methods were used to determine the diversity of bacterial isolates in various food samples. About 182 isolates of Escherichia coli, 63 isolates of Salmonella typhi, 51 isolates of Pseudomonas, and 63 isolates of Klebsiella were recovered from the various frozen food samples. Meat samples showed a high prevalence of E. coli and Pseudomonas. The antibiotic susceptibility patterns of the isolated bacterial strains were also examined. Out of 12 antibiotics, only ciprofloxacin and ofloxacin showed a high level of susceptibility. According to the study’s findings, the majority of the frozen meat product samples contained a significant number of bacteria and were therefore unsafe for human consumption. These microorganisms can cause infection and are therefore associated with a high risk to the consumers. Therefore, it is important to pay attention to health and education issues in relation to food safety.

Shelf-life prediction of chicken nuggets based on the thickness level of composite plastic packaging using accelerated shelf-life testing (ASLT) method by the Arrhenius equation approach

The packaging of ground chicken meat, known as chicken nuggets, generally experiences a very rapid rate of deterioration caused by microorganisms. To determine the shelf life of chicken nuggets, shelf life measurements are made by accelerating product degradation through environmental conditions such as temperature, humidity, gas atmosphere, and light. In this study, the thickness level of composite plastic packaging was tested using the accelerated shelf-life testing (ASLT) method with the Arrhenius equation approach. The study looked at the critical period of chicken nuggets packed in 15μm nylon and LLDPE composite plastic packaging with a thickness of 40μm and 50μm stored in an incubator at 45°C for two days, then sensory evaluation once a day and calculated the shelf life, where chicken nuggets were packed in 15μm nylon and LLDPE composite plastic packaging with a thickness of 40μm and 50μm and stored in an incubator with temperature variations of -15, 5 and 25 °C for 25 days, every five days analyzed for moisture content and TPC. The best shelf life of chicken nuggets is found in 50μm thickness composite plastic packaging at a temperature of -15 °C, lasting 136 days.

Substituição de pele de frango por óleo de canola em nuggets de frango

ABSTRACT: This study developed chicken nuggets with emulsions with different percentages of canola oil (CO) to replace the chicken skin and evaluating the quality of the final product and the effect of frying. The experiment was set up in a 5x5 factorial scheme with the replacement of skin with different percentages of CO (0, 25, 50, 75, and 100%) and storage periods (0, 45, 90, 135,and 180 days), and parameters such as pH and oxidation were evaluated. It was considered a 5x2 factorial scheme (replacement of skin with CO and different sample conditions (raw and fried in CO)) for the analyses of the centesimal composition, fatty acid profile, atherogenic (AI), and thrombogenic (IT) indices. The sensory analysis evaluated the chicken nuggets at time zero. The pH values ranged from 6.62 to 6.86, as an effect of frying, there was an increase in lipid content with increasing levels of substitution (T0-raw: 5.36% and fried: 12.11%; T100-raw: 7.93% and fried: 15.43%) and a decrease in moisture content in relation to the raw sample. There was a decrease in AI (T0%-raw vs. T100%-fried, 0.39 vs. 0.10) and IT (T0%-raw vs. T100%-fried, 0.61 vs. 0.18) with CO addition and frying, and lipid oxidation increased with storage. The ω6/ω3 ratio decreased and the PUFA/SFA increased with the replacement of chicken skin with CO, but there was no difference in the sensory analysis. Even though chicken nuggets are prone to lipid oxidation, it is possible to improve their nutritional value either by adding CO to the meat mixture or by frying them.