Chicken Nuggets Research Articles

Moringa (Moringa oliefera) Leaf Flour Addition on Water Content, Sensory Quality, Favorability Level, and Yield of Chicken Nuggets

Chicken nuggets are one fast food products made from processed chicken meat that can be processed using the innovation of adding moringa leaf flour to overcome the lack of vegetable fiber. This study aims to determine the water content, organoleptic quality, level of favorability, and yield of chicken nuggets with the addition of moringa leaf flour. The materials used were broiler chicken thigh and breast, moringa flour, wheat flour, kitchen spices (garlic, and pepper), salt, and binder (eggs, cornstarch, and breadcrumbs). The method used was a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P0; without the addition of Moringa leaf flour (control), P1; Moringa leaf flour 3%, P2; Moringa leaf flour 5%, and P3; Moringa leaf flour 7%. The variables observed were water content, organoleptic, favorability level, and yield. Data were analyzed using ANOVA and Kruskal-Wallis nonparametric test. The results showed that the best level of addition of Moringa leaf flour was 7% (P3) with a percentage decrease in water content of 56.89% and the highest at the addition of 3% (P1) at 59.52%, while the organoleptic value and level of favorability for chicken nuggets with the best addition of moringa leaf flour was in treatment P1 (3%) with a brownish yellow color, a slightly distinctive smell of nuggets and a slightly specific taste of nuggets. Judging from the results of the study, processing with the addition of moringa leaf flour can reduce the water content of chicken nuggets but it will affect the organoleptic quality of the panelists’ favorability for chicken nuggets if the addition of moringa leaf flour is above 3%.

Karakteristik Fisik Dan Organoleptik Nugget Ayam Petelur Afkir Dengan Penambahan Tepung Ubi Jalar Ungu (Ipomoea batatas)

The purpose of this study was to obtain the optimum formulation using purple sweet potato flour as a filler for the physical and organoleptic properties of rejected laying hen nuggets. This study used a completely randomized design (CRD) with 4 treatments and 5 replications, namely substitution of wheat flour using purple sweet potato flour (P0 = 0%, P1 = 35%, P2 = 70%, P3 = 100%). The data obtained were analyzed using the ANOVA test (analysis of variance). Furthermore, to find out significant differences between treatments, Duncan's multiple range test was carried out. The results showed that the addition of purple sweet potato flour to the nuggets of the culled layers gave a significant effect on cooking loss, color, aroma, texture and taste but had no effect on the pH of the nuggets of the culled layers. Furthermore, the best value of organoleptic properties of culled chicken nuggets was in the 35% treatment using sweet potato flour. It can be concluded that to obtain good physical and organoleptic properties, the addition of purple sweet potato flour as much as 35%.

Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding.

In this study, batters formulated with different hydrocolloids (i.e., pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets. Quality characteristics (i.e., batter pickup, flow behaviours, thermal properties, moisture loss, color and textural properties) in chicken nuggets coated with ultrasound treated batters were evaluated before and after post frying exposure to heat lamp. Ultrasonication significantly reduced batter pickup, flow behavior and gelatinization enthalpy, revealing its tendency to alter functional properties of batter systems. Rheological evaluation of all batter samples revealed a pseudoplastic (shear thinning) flow characteristic when fitted to power law model, with ultrasonicated (US) samples exhibiting a significantreduction in viscosity over non-ultrasonicated (NUS) samples. Compared to the control NUS, fat content of chicken nuggets coated with US-treated batters decreased by 39.0, 60.9, 62.87, 64.1, 65.7, and 65.0 % for pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose, respectively. Finally, chicken nuggets coated with US and NUS treated batters exhibited greater cutting force values immediately after frying but declined within the first 10min of heat lamp exposure and increased subsequently with extended heat lamp holding time. Furthermore, NUS-treated guar gum resulted in chicken nuggets with the most minimal variability in cutting force during post-frying holding, indicating that crispiness was maintained. Overall, application of ultrasound as a batter pretreatment technique can be exploited by the frying food industry as an alternative approach to producing low fat chicken nuggets with appreciable quality attributes.

The Influence of Brand Image, Price, Product Quality, and Distribution on Purchase Decisions for Fiesta Chicken Nugget Products (Smart Superstore Medan City)

The purpose of this study was to determine the effect of brand image, price, product quality, and distribution on decisions in purchasing products from Fiesta Chicken Nugget (Smarco Superstore, Medan City). The results of the multiple linear regression test Y= 1.409 + 0.102X1 - (-0.045) X2 + 0.711X3 + 0.127X4+e. The results showed that partially Brand Image, Price, Product Quality, and Distribution, on the Purchase Decision of Fiesta Chicken nuggets. And the results of the study simultaneously showed that Brand Image, Price, Product Quality, and Distribution, had a significant and significant effect on Purchase Decisions. The coefficient of determination obtained for the partial effect of Brand Image, Price, Product Quality, and Distribution, on Purchase Decisions is obtained by 70%, while the remaining 30% is influenced by other factors not examined in this study.

Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

Deep-fat frying is one of the most used methods to obtain fried food. However, alternative methods are sought to get fried products with lower fat content, but with similar attributes. In this study, air frying was compared with deep-fat frying for chicken nuggets. Both frying methods were carried out at temperatures between 160 and 190 °C for 0, 3, 6, 9, 12 and 15 min for each temperature. Activation energy was 70.3 kJ/mol for the moisture diffusion during deep fat-frying while a value of 131.37 kJ/mol was found for air frying. The highest oil reduction was obtained when chicken nuggets were air-fried at 170 °C, being 25.6% lower than those nuggets obtained from deep-fat frying process. However, texture and color were affected by the air frying process.

Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations

Plant-based proteins have the potential to replace animal proteins in food applications; however, they do not provide cohesive and viscoelastic properties to mimic such products. Matching textural properties is one of the biggest challenges in plant-based formulations. In this study, building upon our previous work, we developed a zein-pea protein-based formulation and adjusted the textural properties by varying the calcium hydroxide concentration to match the textural properties of commercial meat and cheese products. Weak frequency dependence and higher storage modulus compared to loss modulus suggested solid-like behavior in the dough-like blends, possessing a strong and elastic inner network that retained energy inside the structure rather than dissipating it. Imaging using scanning electron and confocal microscopies showed well-incorporated web-like networks of zein conferring the viscoelastic and cohesive structure. Infrared spectroscopy (FT-IR) showed that calcium hydroxide addition at various levels (1–7%) had no significant effect on the product's molecular and structural chemistry. A high amount of β-sheet structure was found in all formulations, resulting in good viscoelastic characteristics. Notably, textural properties (i.e., hardness, chewiness, gumminess) of the formulated ingredient blends could be matched to those of tested commercial products by changing the calcium hydroxide concentration (1%-tilapia fish, 3%-chicken nugget and mozzarella cheese, 5%-tuna fish and Colby cheese, 7%-burger patties). Practical outcomes are formulations of new plant-based analogues that match the textural properties of existing animal-based commercial products.

The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets

The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber to increased the quality of chicken nuggets. The materials used in research are nuggets made from chicken meat with optional ingredient other flour tapioca, pepper, onion white, salt, sugar and bread flour. The addition of nanoparticles of tomato flour on chicken nuggets by treatment carried out. Experimental method laboratory used as a method test laboratory. The Completely Randomized Design was used as an experimental design with 4 treatments and 5 replications. The treatment use control that is without the addition of nanoparticles tomato flour (P0), P1 (addition of nanoparticles tomato flour 1%), P2 (2%), and P3 (3%) of the total chicken meat used. The variables measured are protein content, fiber content, pH value, and sensory quality (color, taste, aroma, texture, and acceptance). The addition of nanoparticles tomatoes flour (Lycopersicum esculentum Mill) on chicken nuggets gives highly significant effect (P<0.01) on protein content, fiber, pH value, and sensory quality of color, taste, aroma, texture, and acceptance. Protein content in chicken nuggets with addition nanoparticles tomatoes flour (Lycopersicum esculentum Mill) produced range between 13.1 – 16.17. The average rate of chicken nuggets fiber range between 0.79 – 1.04%. Chicken nuggets pH value between 5.86 – 6.16. Panelists score on quality organoleptic color chicken nuggets addition nanoparticles tomatoes flour range between 3.15 – 4.50, score taste ranges between 3.25 – 4.65, score aroma ranges from 3.20-4.55 texture range 3.15 – 4.60 dan acceptance 3.40 – 4.70. The research conclusion is the addition of tomatoes flour in the form of nanoparticles could improved the quality of nuggets and additions by 3 percent make chicken nuggets with best quality.

Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions

Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions

Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji

One aspect of cultural diversity is traditional food. Traditional food serves as a means of expressing thanks, performing cultural rituals, building kinship as well as being a source of nutrition. West Kalimantan is one of the multi-ethnic provinces in Indonesia, hence it offers a wide range of traditional foods. The existence of traditional food is threatened to be shifted or replaced by the presence of ready-to-eat food, which is intensively promoted in various media, with the main target being the young age group. This study aimed to determine student’s preferences in Pontianak towards traditional food in West Kalimantan and compare its nutritional composition with ready-to-eat food. This research was conducted using a survey to 150 respondents using online questionnaire. Data were analyzed by the Chi-Square program. The three types of traditional foods that respondents liked the most were tested for their nutritional composition and compared with the nutritional composition of ready-to-eat foods like chicken nugget, hamburger, and fried chicken. The results showed that students in Pontianak had a high preference (90.7%) for traditional West Kalimantan food. West Kalimantan's most preferred traditional foods were kerupuk basah (n=51), bubur pedas (n=49), and ikan asam pedas (n=25). The results showed a relationship between student preferences for food knowledge, nutritional information, taste, and appearance of traditional West Kalimantan foods. The nutritional composition test showed that, in general, traditional foods have higher water content and lower fat content than ready-to-eat food.

Prevalence, Antibiotic Resistance, and Genetic Diversities of Clostridium difficile in Meat Nuggets from Various Sources in Isfahan, Iran

Clostridium difficile is recognized as one of the leading causes of diarrhea and is responsible for almost all cases of pseudomembranous colitis. The main aim of this study was to determine the prevalence and genetic diversities of Clostridium difficile contamination in meat nuggets in Isfahan (Iran). To achieve this, 100 samples of chicken, ostrich, quail, shrimp, fish, and beef nuggets were collected by the simple random sampling method from the market of Isfahan from July 2018 to July 2019. Microbiological analyses were performed on each collected sample to isolate and identify C. difficile strains. Susceptibility of the isolated strains to antibiotics was assessed by the Kirby–Bauer method. The PCR technique was used to identify the genes responsible for producing toxins. Of the 600 food samples, 7 C. difficile strains were found, representing a prevalence of 1.17%. Based on the obtained antibiogram results, the highest resistance was related to ampicillin (100%) and then amoxicillin (85.72%), and the highest susceptibility was related to vancomycin (100%) and metronidazole (85.72%). Concerning the identification of the genes responsible for the production of the toxins, it appears that que 4 samples (57.14%) had tcdA genes, 2 samples (14.57%) had tcdC genes, and 7 samples (100%) had tcdB genes. The cdtA and cdtB genes were observed in only one positive sample on beef. This study showed the presence of C. difficile in the analyzed food products. The isolated strains are toxigenic and resistant to antibiotics, except for vancomycin. A mutation would be the basis for the absence of the tcdC gene in the genome of all isolates.

Development of High-Fiber, Low Fat Chicken Nuggets

Dietary fiber intake is significantly below the recommended daily allowances worldwide, making fortification of foods with dietary fiber a vital strategy. Simultaneously, there is a trend towards increased consumption of processed meat products containing substantial amounts of fat, making processed meat products an excellent vehicle to deliver fiber. In this study, the effects of adding four types of dietary fiber (Resistant Starch (RS), Polydextrose (POD), Fructooligosaccharides (FOS) and Galactooligosaccharides (GOS)) to chicken nuggets were investigated. Fibers were added at three levels (5, 10 and 15%) to replace 33.33, 66.66, and 100%, respectively, of the chicken skin. The difference between the removed quantity of chicken skin and added fiber was compensated with water. Chicken nuggets were evaluated by measuring color, texture, proximate composition, yield and consumers’ acceptability. Results indicated that replacement of the chicken skin entirely with dietary fiber is possible without negatively affecting the final product quality.

Quality and Processability of Modern Poultry Meat

Simple SummaryOver the years, the poultry industry has evolved from selling mainly whole birds to mostly cut-up portions or further processed products. Additionally, changes in breeding and production have resulted in birds that grow bigger, faster, or produce more eggs for longer. To accommodate the changes, the industry has moved to more automation and increasing the number of birds that can be processed at once. However, this increase in efficiency and consumer desire for more convenient products (i.e., cut-up, ready-to-eat) comes with its own challenges since it is even more important that birds are more uniform/similar in their size, color, and texture. This is especially challenging given the rise in meat color, texture, and quality inconsistencies. This review focuses on the changes that occurred in poultry processing to date and describes challenges faced by modern poultry processors.The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.

Study on the feeding behaviour of house shrew (Suncus murinus L.) in Bogor to feed and rodenticide

Shrew is an animal belong to small mammals that the existence must be noticed because it has defecation behavior and their droplets often pollutes the house. Shrew can be vectors in the spread of infectious diseases to human. Shrew management has not been conducted well. Information about the most preferred bait and the effective rodenticide as a reference in controlling is not widely known. Chemical control using rodenticides is effective enough and does not take a long time. The objective of this research was to obtain shrew preference to the types of feed that commonly consumed by human and rodenticide to control it. It can be used as bait in trapping and poisoned bait which are effective in shrew management. Baits that used were cooked rice, rice, white bread, Tenebrio larvae, cricket, chicken nugget, fish meatball, and salted fish. Choice tests were used by serving eight feeds in one cage for seven consecutive days in the first test. Then, choose four prefered feeds and tested for seven consecutive days in the second test. Acute poison (zinc phosphide) and chronic poison (coumatetralyl) mixed with the most preferred feed, then served with control feed as comparison for the third test. Result of this research showed that cricket was the most preferred feed therefore it can be used as trap bait or poisoned bait. Moreover, the other most preferred feed is Tenebrio larvae, fish meatball, and cooked rice that can be used as substitution feed if crickets are difficult to find. Zinc phosphide rodenticide is more effective than coumatetralyl to kill shrew with relatively fast on the time of death.

NUGGET AYAM DAN HALILING UNTUK MENCEGAH ANEMIA PADA BALITA: UJI KADAR PROTEIN, ZAT BESI, DAN TINGKAT KESUKAAN

Toddlers are a group that is prone to anemia. One of the efforts to prevent anemia in a toddler is by fulfilling nutrients such as protein and iron. Chicken and haliling are high protein and iron foods that can be used to prevent anemia in toddlers. This study aims to determine the level of protein, iron and hedonic scaling (color, aroma, texture, and taste) of chicken nuggets and haliling as a snack for a toddler to prevent anemia. The method used in this study was a pure experimental design with a completely randomized design (CRD) with 4 treatments and 3 replications with the proportions of chicken and haliling P0 (100%:0%), P1 (90%:10%), P2 (80%:20%), P3 (70%:30%). The research panelists consisted of 25 untrained panelists. Analysis of protein content using the Kjeldahl method and iron using the visible spectrophotometric method, analysis of protein content data using Kruskal Wallis, iron using One Way Anova and hedonic scaling using Friedman. The results showed that there was an effect of the proportion of chicken and haliling on protein content (p=0.016), iron (p=0.001), color hedonic scaling (p=0.004), aroma (p=0.001), texture (p=0.001) and taste (p=0.001) on nuggets. The highest protein content at P3 was 11.27 g/100 g, the highest iron content at P3 was 2.2 mg/100 g, and the hedonic scaling for nuggets containing the proportions of chicken and halilings for color, aroma, texture, and taste was highest at P1 with an average of 3.2, 2.95, 3.25 and 2.85

Antioxidant Effect of Ocimum basilicum Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets.

A commonly observed chicken meat issue is its lipid oxidation that leads to deterioration of its organoleptic and nutritional properties and its further-processed products. Basil (Ocimum basilicum L.) is one of the traditional culinary herbs exhibiting food preservation properties. The current study investigated the essential oil composition, antioxidant activity and in vitro cytotoxic capacity of the essential oil of basil indigenous to Pakistan. GC–MS analysis of the essential oil revealed the presence of 59 compounds that constituted 98.6% of the essential oil. O. basilicum essential oil (OB-EO) exhibited excellent antioxidant activity, i.e., IC50 5.92 ± 0.15 µg/mL as assayed by the DPPH assay, 23.4 ± 0.02 µmoL Fe/g by FRAP, and 14.6 ± 0.59% inhibition by H2O2. The brine shrimp lethality assay identified an average mortality of ~18% with OB-EO at 10–1000 µg/mL, while that of the same concentration range of the standard drug (etoposide) was 72%. OB-EO was found to be non-toxic to HeLa and PC-3 cell lines. TBARS contents were significantly decreased with increase of OB-EO in chicken nuggets. The lowest TBARS contents were recorded in nuggets supplemented with 0.3% OB-EO, whereas the highest overall acceptability score was marked to the treatments carrying 0.2% OB-EO. The results suggest OB-EO as a promising carrier of bioactive compounds with a broad range of food preservation properties, and which has a sensory acceptability threshold level for chicken nuggets falling between 0.2-0.3% supplementation. Future research must investigate the antibacterial impact of OB-EO on meat products preserved with natural rather than synthetic preservatives.

Quality of Analysis Chicken Nugget with the Addition of Cheddar Cheese

This study aims to analyze the quality of discarded layer chicken nuggets produced from the addition of cheddar cheese as much as 10%, 20%, 30% and 40% which includes shape, color, aroma, texture and taste. This type of research is a pure experiment using the Completely Randomized Design (CRD) method which has been carried out 5 treatments and 3 repetitions. The object of this research is rejected layer chicken nuggets with the addition of cheddar cheese as much as 10%, 20%, 30% and 40% of the quality of the nuggets. The types and sources of data used are primary data obtained directly from 3 expert panelists by filling out the organoleptic test format on the quality of rejected laying hens. Data analysis used ANOVA analysis (ANAVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be performed. The results showed that the addition of cheddar cheese had a significant effect on the quality of the neat shape (rectangular 6 cm x 1.5 cm x 1.5 cm), uniform shape, texture (chewy) of discarded layer chicken nuggets and on the quality of color, aroma and taste. taste has no significant effect. The results of the quality test of laying hens nuggets with cheddar cheese were the best in treatment X1 with the addition of 10% cheddar cheese.

Cooking Methods Revealed Differences in Quality Content of Prepared Soyabean Extended Chicken Nuggets

Soyabean extended chicken nuggets (SECN) were prepared, separately fried, grilled and roasted. The cooked nuggets were formulated as diets and fed to weaning rats (n=50) using standard casein and nitrogen free diets as controls. Quality attributes were assessed based on physico-chemical, sensory properties, proximate compositions, amino acids, total cholesterol and shelf stability in terms of lipid oxidation and microbial load as well as the effect of the feed on growth performance of weaned albino rats. Apart from slight variation (P<0.05), fried SECN, followed by grilled SECN improved yield, flavour, overall acceptability, crude protein and amino acid content in comparison to roasted SECN. The reduced lipid oxidation, total cholesterol and microbial load further enhanced the quality of fried SECN. Similarly, fried SECN was considered as the best based on daily feed intake, weight gained, feed conversion ratio, protein efficiency ratio and biological value. Thus, among the different cooking methods, deep-frying enhanced the quality of SECN better than other cooking methods as reflected in growth performance of weaned albino rats. Therefore, to harness acceptability of chicken nuggets, soyabean protein extender which is known for its ability to improve product firmness, chewiness and emulsion stability could be used alongside appropriate cooking methods to prepare chicken nuggets with excellent structural and nutritional qualities readily acceptable by consumers.

Quality attributes of chicken nuggets extended with different legume flours

Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers its firmness and mouth feel which may reduce acceptability of chicken nugget made from it. Thus, acceptability of chicken nugget could be harnessed when legume flour extenders are used along. Therefore, acceptability as well as quality of chicken nugget from different legume flours were evaluated. Soyabean, groundnut and cowpea flours were used as meat extenders for development of raw chicken nuggets and thereafter cooked for consumption. The quality of both raw and cooked legume flour extended chicken nuggets were assessed based on functional properties, sensory properties, proximate composition, amino acid content and shelf stability in terms of lipid peroxidation and microbial load. In their raw state, the legume flour extenders competed favourably with each other. Among all, soyabean flour extender maintained remarkable functional properties that transcend into significant (P < 0.05) yield of 86.93% of chicken nugget in comparison to the control (86.37%), groundnut (84.95%) and cowpea (84.50%). Upon cooking, all the legume flour extended chicken nuggets varied in their quality attributes. Apart from the high level of flavour and low microbial load, cowpea extended chicken nugget was of low quality based on the parameters evaluated in comparison with other legume flour extended chicken nuggets. Of interest, soyabean extended chicken nugget followed by groundnut extended chicken nugget were of good quality based on sensory properties, high crude protein and amino acid levels, low cholesterol content and lipid peroxidation value as well as low microbial load.Graphical abstract

Genetic virulence of biofilm-forming Salmonella recovered from chicken sausages and nuggets

Genetic virulence of biofilm-forming Salmonella recovered from chicken sausages and nuggets

Genetic virulence of biofilm-forming Salmonella recovered from chicken sausages and nuggets

Genetic virulence of biofilm-forming Salmonella recovered from chicken sausages and nuggets