Journal of Food Science and Technology

, Volume 50, Issue 1, pp 191–196 | Cite as

Characteristics of chicken nuggets as affected by added fat and variable salt contents

  • K. Yogesh
  • T. Ahmad
  • G. Manpreet
  • K. Mangesh
  • P. Das
Short Communication


Several studies have been conducted in many countries on how to increase the per capita consumption of poultry meat. With the growing demand for poultry meat, the development of value added product, such as chicken nuggets has been identified as the best way to increase poultry meat consumption. Apart from this allowing for the flourishing growth of fast food industries; chicken nuggets needs to be produced in higher quantity and to reduce cost, there is increasing interest in using of various meat additives. Though, chicken fat are edible, it is important to evolve production processes for gainful utilization of this part. So the main objective of this work was to study the effect of the addition of chicken fat and various salt contents on the physicochemical, proximate composition and sensory characteristics of chicken nuggets. Based on the results it is concluded that, even up to 5% level of chicken fat with 1.5–2% added salt there is no adverse effect in terms of physico-chemical, proximate composition and sensory qualities of cooked chicken nuggets. Even, at this fat and salt level product was more preferred by panellist than no fat-no salt chicken nuggets.


Chicken nuggets Fat and salt content Product quality 


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Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • K. Yogesh
    • 1
  • T. Ahmad
    • 1
  • G. Manpreet
    • 2
  • K. Mangesh
    • 1
  • P. Das
    • 1
  1. 1.Livestock Products TechnologyCentral Institute of Post Harvest Engineering and TechnologyLudhianaIndia
  2. 2.Agriculture Structure & Process EngineeringCentral Institute of Post Harvest Engineering and TechnologyLudhianaIndia

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