Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels

Nahar Sabikun, Allah Bakhsh, M. Shafiur Rahman, Young Hwa Hwang, Seon Tea Joo*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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.

Original languageEnglish
JournalJournal of Food Science and Technology
DOIs
Publication statusAccepted/In press - Jan 1 2020

Keywords

  • Chicken nugget
  • Milk fat
  • Oxidative stability
  • Quality properties
  • Sensory traits
  • Spent hen meat

ASJC Scopus subject areas

  • Food Science

Fingerprint

Dive into the research topics of 'Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels'. Together they form a unique fingerprint.

Cite this