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

Sabikun, Nahar; Bakhsh, Allah; Rahman, M. Shafiur; Hwang, Young Hwa; Joo, Seon-Tea

doi:10.1007/s13197-020-04787-7

Cited by 6 publications

(7 citation statements)

References 26 publications

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“…The same trend was observed in canola oil‐fried samples. Contrary to the result of our study, chicken nuggets coated with milk fat and potato mash at different concentrations showed reduced frying yield, especially as the fat content increased (Sabikun et al, 2020). The difference between the above report and our study may be due to the amount of moisture/ oil loss during frying.…”

Section: Resultscontrasting

confidence: 99%

Microstructural and physicochemical changes of coated and frozen fried chicken

Adegoke

Adrah

Nowlin

et al. 2022

Food Processing Preservation

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Fried foods have often been considered the chief culprit in high weight gain due to their high caloric content contributed by highfat content (Ananey-Obiri et al., 2018, 2020. The high amount of oil uptake by the food matrix during the frying process reaches a staggering 10-40% of the total food product weight (Sayon-Orea et al., 2013). Higher consumption of fried foods is also associated with an increased risk of type 2 diabetes and cardiovascular-related diseases which are the leading cause of death (Sun et al., 2019). The increasing prevalence of these high fat-related diseases has motivated research in this area in order to reduce the amount of fat absorbed by food products during deep fat frying. Ananey-Obiri et al. (2020) successfully applied chicken processing by-products as a feasible route to reducing fat uptake in the deep-fried product. They reportedly used trimmings and light meat layers left on chicken drumstick bones to formulate edible proteinbased coatings at various concentrations. In their report, they found that edible coating containing 15% was able to effectively reduce fat uptake by 60% when compared to the control. Similarly, Azahrani et al. ( 2019) applied the same strategy, although they used a different food matrix (in this case fish) and a hydrocolloid-based batter system to achieve a much higher reduction in fat uptake and moisture loss.

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Section: Resultscontrasting

confidence: 99%

Microstructural and physicochemical changes of coated and frozen fried chicken

Adegoke

Adrah

Nowlin

et al. 2022

Food Processing Preservation

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“…To accomplish standardization, the special cabins assigned for sensory evaluation were provided with fluorescent light and sensory attributes were judged in a triplicate way by each panelist. The nine-point scale (1 = extremely weak or dislike, 9 = extremely strong or like) was used to evaluate, and Color, Odor, Flavor, Appearance, Oiliness, Juiciness, Chewiness, Springiness, and Overall acceptance ( 28 ).…”

Section: Methodsmentioning

confidence: 99%

A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

et al. 2023

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This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI YC2, and YC3%) displayed significant differences (p < 0.05) in lightness (L*) indices as compared to the control. Whereas, based on concertation gradient of SPI microalgae (SP0.5, SP0.7, and SP1%) incorporated into PBM patties demonstrated that SPI 1 had the lowest values (p < 0.05) in redness (a*) and yellowness (b*) followed by SPI 0.7 and SPI 0.5% concentration, respectively. The concentration gradient of the YC group indicated that YC3 was intended to be the highest crude fat value followed by YC2 and YCI. The ash content in PBM patties increased considerably (p < 0.05) as the concentration level of microalgae advanced in all treated groups. Based on the concentration level of YC incorporated microalgae into PBM patties indicated that YC 3 had the highest (p < 0.05) gumminess and chewiness while YC 1 had the lowest reported values in terms of gumminess and chewiness. Moreover, springiness and cohesiveness showed considerable differences between SPI and YC groups. In the sensory evaluation, SPI 1 showed the lowest value only in color and appearance (p < 0.05), conversely, the other sensory parameters were non-significant among all treatment groups (p > 0.05). The micronutrient in PBM presented an irregular pattern after incorporating various ingredients. However, levels were higher (p < 0.05) in the DW group (DW 0.5 DW 0.7, and DW% 1) than those in the other groups. Moreover, the SPI and YC groups showed detectable levels of diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with, SP 1 showing the highest level of antioxidant activity. Acknowledging the limited research on PBM production, extraction technologies, and selecting various novel suitable ingredients in meat substitutes. Hence, to fill this knowledge gap an attempt has been made to incorporate various concentrations of microalgae including SPI, YC, and DW to enhance the quality and functionality of meat alternatives. To the best of our knowledge, this is the first report that describes the physiochemical, textural, sensory, and nutritional attributes of PBM incorporated with novel microalgae. Collectively these results indicate that the incorporation of SPI, DW, and YC may improve the quality of PBM without showing deleterious outcomes on the quality and functionality of the ultimate PBM products.

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“…In China, spent hens are popular table dishes such as stewed or braised chicken in both home kitchens and restaurants. In other Asian countries, particularly in India, spent hens are further processed into various products or snacks, such as sausage, cutlet, jerky, kachori, nugget, patty, and tikka, among others (de Souza et al 2011 ; Kumar and Sharma 2006 ; Kumar et al 2015 ; Rajeshwar et al 2018 ; Sabikun et al 2021 ; Singh et al 2001 , 2015 ; Sorapukdee et al 2016 ). Due to the objectionable toughness of spent hen meat, additional tenderization has been studied.…”

Section: Conventional Uses Of Spent Hensmentioning

confidence: 99%

“…Consumers’ acceptance of spent hens as foods varies among countries. In some parts of the world like China, spent hens are a regular component of table foods; they can be processed into various products such as chicken soup, snack, and processed meat product in Korea, India, and Thailand, as well as in Brazil (de Souza et al 2011 ; Jin et al 2011 ; Kumar et al 2015 ; Sabikun et al 2021 ; Sarkar et al 2019a , b ; Sorapukdee et al 2016 ). In the western world, however, spent hen is generally not processed or accepted for food use, due to a low meat yield and the unacceptable toughness since its meat has a high content of collagen; the presence of brittle, and tiny bone fragments further adds cost and technical difficulty to industrial meat production.…”

Section: Introductionmentioning

confidence: 99%

Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

Fan

2022

Bioresour. Bioprocess.

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Spent hen are egg-laying hens reaching the end of their laying cycles; billions of spent hens are produced globally each year. Differences in people’s attitudes towards spent hen as foods lead to their different fates among countries. While spent hens are consumed as raw or processed meat products in Asian countries such as China, India, Korea, and Thailand, they are treated as a byproduct or waste, not a food product, in the western society; they are instead disposed by burial, incineration, composting (as fertilizers), or rendering into animal feed and pet food, which either create little market value or cause animal welfare and environmental concerns. Despite being a waste, spent hen is a rich source of animal proteins and lipids, which are suitable starting materials for developing valorized products. This review discussed the conventional uses of spent hens, including food, animal feed, pet food, and compost, and the emerging uses, including biomaterials and functional food ingredients. These recent advances enable more sustainable utilization of spent hen, contributing to alternative solutions to its disposal while yielding residual value to the egg industry. Future research will continue to focus on the conversion of spent hen biomass into value-added products. Graphical abstract

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

Cited by 6 publications

References 26 publications

Microstructural and physicochemical changes of coated and frozen fried chicken

Microstructural and physicochemical changes of coated and frozen fried chicken

A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

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