Development of low fat chicken nuggets using carrageenan

2^nd International Conference on Animal & Dairy Sciences

September 15-17, 2014 Hyderabad International Convention Centre, India

N K Nayak, V Pathak, V P Singh, S K Bharti and M Goswami

Accepted Abstracts: J Veterinar Sci Technolo

Abstract :

The objective of this work was to evaluate the incorporation of carrageenan to improve the functional properties of the chicken nuggets. The prepared chicken meat nuggets underwent various tests (physical-chemical analysis, proximate analysis and sensory evaluation). Results indicated that the pH, cooking yield, emulsion stability and moisture content was significantly (P<0.05) higher in carrageenan added chicken nuggets. The fat content was significantly (P<0.05) reduced in treated chicken nuggets. However, protein and ash content was differed non significantly (P>0.05) in between treatments and control. The overall acceptability score was significantly (P<0.05) and score for appearance as well as flavor was non significantly (P>0.05) higher in 0.6 % carrageenan added chicken nuggets. However, the juiciness score was highest at 0.9 % addition of carrageenan. On the basis of sensory attributes and physicochemical properties, the 0.6 % carrageenan incorporated chicken nuggets may improve the functionality of chicken nuggets without affecting the sensory attributes.

Biography :

Keywords: Carrageenan, low fat, chicken nuggets, functional property.