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Cited 2 time in webofscience Cited 5 time in scopus
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Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levelsopen access

Authors
Sabikun, NaharBakhsh, AllahRahman, M. ShafiurHwang, Young-HwaJoo, Seon-Tea
Issue Date
Jul-2021
Publisher
SPRINGER INDIA
Keywords
Chicken nugget; Spent hen meat; Milk fat; Quality properties; Sensory traits; Oxidative stability
Citation
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.58, no.7, pp.2783 - 2791
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume
58
Number
7
Start Page
2783
End Page
2791
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/3512
DOI
10.1007/s13197-020-04787-7
ISSN
0022-1155
Abstract
This study was aimed to develop chicken nuggets using spent hen meat (SHM) added with milk fat (MF) and potato mash (PM) at different levels. Four different spent hen nuggets (SHNs) i.e. T1 (75% SHM with 5% MF), T2 (70% SHM with 8% MF and 2% PM), T3 (65% SHM with 11% MF and 4% PM), and T4 (60% SHM with 14% MF and 6% PM) were formulated and compared with the control, using broiler chicken meat without MF and PM. The control, T1, and T2 were not significantly different with respect to protein and fat contents. The emulsion stability (92.2%), frying yield (84.1%), hardness (19.2 N) and chewiness (11.4 N) of T2 were similar to the control. The incorporation of MF and PM resulted in increased taste and flavor scores for SHN. The overall acceptability score was same for the control and T2. The conjugated dienes and thiobarbituric acid-reactive substance results showed that the addition of MF at 8 to 10% did not have an effect on the oxidative stability of SHN during storage. MF-incorporated SHN may be a regular chicken nugget for all consumers due to improved texture and sensory quality with similar fat content to the control.
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