Characteristics of chicken nuggets with breadfruit substitution

Toxigenic penicillia spoiling frozen chicken nuggets

Investigation of the Effects of Methylcellulose and Carrageenan Use on Textural, Physicochemical and Sensory Characteristics of Chicken Nuggets

Backgrounds and Objectives: Chicken-based fried meat products are one of the most widely consumed ready-to-eat food products. Considering the importance of sensory and textural characteristics of these products in their acceptance by the consumers and effects of hydrocolloids on these characteristics, the overall purpose of this study was to investigate effects of methylcellulose and carrageena...

Evaluation of edible polymer coatings enriched with green tea extract on quality of chicken nuggets

AIM The present study was conducted to evaluate the physico-chemical and microbiological characteristics of chicken nuggets coated with sodium alginate (SA) coatings at refrigerated (4±1°C) and frozen (-18±1°C) storage condition at regular periodic intervals. MATERIALS AND METHODS Chicken meat nuggets were separated into three groups: Uncoated control (C), coated with alginate coating (T1), a...

Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours

Physicochemical and sensory properties of chicken nuggets extended with flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF) were investigated. Addition of FCF or FPDPF decreased moisture loss and fat gain. Reductions in protein content of nuggets were 20.2% and 15.8% when, respectively, 20% FCF and 20% FPDPF were added. Regardless oflevel ofFPDPF, nugg...

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water...