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- Title
Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain.
- Authors
Selvakumar, K.; Anna Anandh, M.; Rajarajan, G.; Ilavarasan, R.; Sangeetha, A.
- Abstract
Chicken nuggets were prepared with 5%, 10%, and 15% steam cooked unripe plantain without peel, and their qualities were evaluated. Linear and significantly (P < 0.01) increased values were observed for emulsion stability, cooking yield, moisture retention, fat retention, moisture, and total ash contents. Conversely significantly (P<0.01) reverse trends were observed for emulsion pH, product pH, protein and fat contents. Fiber content values were significantly increased from0.46 ± 0.03 to 5.71 ± 0.08%. Sensory evaluation done using nine point hedonic scale indicated that 10% cooked unripe plantain without peel resulted in higher scores for appearance, colour, flavor, juiciness, tenderness, texture and overall acceptability among the three treatments. Thus, it can be concluded that, 10% cooked unripe plantain without peel can be successfully used for preparation of fiber enriched functional chicken nuggets of acceptable quality.
- Subjects
CHICKEN as food; PLANTAIN banana; FIBER content of food; MEAT quality; FAT content of meat
- Publication
Journal of Meat Science, 2024, Vol 19, Issue 1, p60
- ISSN
0975-5209
- Publication type
Article
- DOI
10.48165/jms.2024.19.01.07