Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

Kumar, Vinay; Biswas, Ashim Kumar; Chatli, Manish Kumar; Sahoo, J.

doi:10.1111/j.1365-2621.2010.02461.x

Cited by 26 publications

(28 citation statements)

References 39 publications

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“…Modi et al (2007) reported that freshly prepared dehydrated chicken kebab mix had FFA value of 0.99% which increased significantly (P < 0.05) to 1.74% during 6 months of storage. Similar increase in FFA content during storage has also been reported by Nayak and Tanwar (2004), Nagamallika et al (2006) in chicken patties, Das et al (2008) in goat meat patties and Kumar et al (2011) in chicken nuggets. In general, FFA content alone did not act as criteria for acceptability of products but it is a good quality indicator for oxidative changes in the meat products during storage.…”

Section: Ageing Stability Of Chevon Pattiessupporting

confidence: 85%

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

Verma

Singh

Pathak

2014

Journal of Applied Animal Research

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The study was conducted to evaluate the suitability of using immature jackfruit and chevon meat in emulsion-based products preparation and to assess their quality during refrigerated storage. Chevon meat patties (treatments T2, T3 and T4) were prepared in which chevon meat was substituted with 10%, 20% and 30% immature jackfruit and compared with patties from chevon meat (control T1). The addition of jackfruit in chevon meat patties overall significantly (P < 0.05) influenced proximate analysis, physico-chemical characteristics, textural profile, microbiological profile and sensory scores of the products. Results also showed significant (P < 0.05) effect of jackfruits on storage qualities of the chevon meat patties under refrigerated storage (4°C ± 1°C) for about nine days. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage for nine days. Hence chevon meat and immature jackfruit effectively be utilized in developing patties.

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Section: Ageing Stability Of Chevon Pattiessupporting

confidence: 85%

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

Verma

Singh

Pathak

2014

Journal of Applied Animal Research

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“…Modi et al (2007) reported that freshly prepared dehydrated chicken kebab mix had FFA values of 0.99%, which gradually (P<0.05) increased to 1.74% during 6 months of storage. The FFA increased as storage days increases, and according to Kumar et al (2011) the FFA in green banana flour treated and vacuum packaged chicken meat nuggets was increased due to growth of certain species of bacteria during refrigeration storage. Lower FFA observed in the present study could be attributed to presence of lower level of fat in all the products.…”

Section: Resultsmentioning

confidence: 99%

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

et al. 2011

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The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p>0.05), but fibers and ash contents was increased (p<0.05) amongst treatments. The flour formulated samples were lighter (L* value) less dark (a*) than control. Textural values were affected significantly. On storage, samples with GBF showed lower pH (p>0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p>0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

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“…According to the authors, the pH values of the products decreased with increasing amounts of apple pulp. Kumar et al (2010) reported controversial results when analysing the pH values of chicken nuggets produced with banana fl our and soybean skin (1 to 5%), where no signifi cant differences were found amongst the treatments.…”

Section: Ph Analysismentioning

confidence: 99%

“…The inclusion of dietary fi bres as ingredients in meat products has been considered of interest for the partial replacement of the meat, due to their inherent functional and nutritional effects (HUR et al, 2009;KUMAR et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

Rocha

Pompeu²,

Hirano

et al. 2015

Braz. J. Food Technol.

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The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C) – commercial formulation, Fibre Less Meat (FLM) – reduction of 10% of meat and addition of 2% of pea fibre and Fibre Less Fat (FLF) – reduction of 10% of fat and addition of 2% pea fibre. The products were characterized for their pH value, instrumental colour, texture, cooking loss (frying), proximate composition, and sensory properties (acceptance test). The control treatment presented lower (p<0.05) pH values compared to FLM and FLF. The analysis of cooking loss showed no differences (p>0.05) amongst the treatments. The texture analysis showed no significant differences amongst the treatments for elasticity and cohesiveness, although the FLF batch was firmer than the others (p<0.05). Regarding the sensory acceptance test, the consumers detected no differences (p>0.05) amongst the three treatments for aroma, texture, flavour or overall acceptability. One can conclude that it is possible to partially replace meat and fat by pea fibre in chicken nuggets, without compromising most of the physicochemical characteristics and without altering the sensory acceptance.

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Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

Cited by 26 publications

References 39 publications

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

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