Evaluation of Chicken Nuggets Formulated with Loquat (Eribotrya japonica) Seeds Powder

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture.

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the ...

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...

Postharvest physiology and technology of loquat (Eriobotrya japonica Lindl.) fruit.

Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen tree whose fruit is consumed both fresh and processed. Loquat fruit is a good source of minerals and carotenoids, while the kernel is rich in protein and carbohydrates. It has been considered a non-climacteric fruit, but there is evidence that some cultivars have a ripening pattern similar to that of climacteric fruits. The fruit ha...

Toxigenic penicillia spoiling frozen chicken nuggets

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

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