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

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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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Authors and Affiliations

  1. Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828, Korea

    Nahar Sabikun, Allah Bakhsh & Seon-Tea Joo

  2. Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, 1205, Bangladesh

    M. Shafiur Rahman

  3. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828, Korea

    Young-Hwa Hwang & Seon-Tea Joo

Authors
  1. Nahar Sabikun
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  2. Allah Bakhsh
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  3. M. Shafiur Rahman
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  4. Young-Hwa Hwang
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  5. Seon-Tea Joo
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Correspondence to Seon-Tea Joo.

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Sabikun, N., Bakhsh, A., Rahman, M.S. et al. Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels. J Food Sci Technol 58, 2783–2791 (2021). https://doi.org/10.1007/s13197-020-04787-7

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  • DOI: https://doi.org/10.1007/s13197-020-04787-7

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