Quality attributes of chicken nuggets extended with different legume flours

Abstract

Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers its firmness and mouth feel which may reduce acceptability of chicken nugget made from it. Thus, acceptability of chicken nugget could be harnessed when legume flour extenders are used along. Therefore, acceptability as well as quality of chicken nugget from different legume flours were evaluated. Soyabean, groundnut and cowpea flours were used as meat extenders for development of raw chicken nuggets and thereafter cooked for consumption. The quality of both raw and cooked legume flour extended chicken nuggets were assessed based on functional properties, sensory properties, proximate composition, amino acid content and shelf stability in terms of lipid peroxidation and microbial load. In their raw state, the legume flour extenders competed favourably with each other. Among all, soyabean flour extender maintained remarkable functional properties that transcend into significant (P < 0.05) yield of 86.93% of chicken nugget in comparison to the control (86.37%), groundnut (84.95%) and cowpea (84.50%). Upon cooking, all the legume flour extended chicken nuggets varied in their quality attributes. Apart from the high level of flavour and low microbial load, cowpea extended chicken nugget was of low quality based on the parameters evaluated in comparison with other legume flour extended chicken nuggets. Of interest, soyabean extended chicken nugget followed by groundnut extended chicken nugget were of good quality based on sensory properties, high crude protein and amino acid levels, low cholesterol content and lipid peroxidation value as well as low microbial load. Graphical abstract

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

“…( 2018 ) found higher BD in brown than white BGN flour. The BDs of BGN flours were comparable to the BDs of soya bean and cowpea flours (Abiala et al., 2022 ).…”

“…The lower EA of cream BGN flour might be because of its lower protein content in comparison to other BGN flours (Argel et al., 2020 ). In addition, proteins with higher solubility and lower surface hydrophobicity levels result in weaker interconnection surface covering lipid droplets (low EA) (Abiala et al., 2022 ; Argel et al., 2020 ). This result might also be due to the variety of the sample (Iwe et al., 2016 ).…”

“…This result might also be due to the variety of the sample (Iwe et al., 2016 ). The EAs of BGN flours are higher than the EAs of cowpea, soya bean, and peanut (Abiala et al., 2022 ).…”

Pengaruh Penambahan Rempah Berbeda Terhadap Sifat Organoleptik Nuget Ayam

“…(2022) mengungkapkan bahwa nuget ayam yang dilapisi quinoa efektif menghambat oksidasi lipid dan protein, menghambat kontaminasi mikroba serta dapat dijadikan alternatif pengganti gluten bagi penderita masalah siliak. Penelitian Abiala et al (2022) menggunakan berbagai jenis tepung dari kacang-kacangan sebagai ekstender, hasil penelitian mengungkapkan penggunaan tepung kedelai dan tepung kacang tanah meningkatkan kualitas protein, profil asam amino, mengurangi kandungan kolesterol, peroksidasi lipid serta kandungan total mikroba yang rendah. Penelitian Ghasemi et al (2022) memanfaatkan kandungan minyak atsiri pada rosemary dan cengkeh yang digunakan sebagai sumber antioksidan alami dan meningkatkan umur simpan nuget ayam.…”

- Maize Nugget Making in Nagari Ladang Panjang, Pasaman Regency, West Sumatra

“…Sebagai salah satu hasil bumi yang cukup banyak di Nagari Ladang Panjang, jagung manis dapat digunakan sebagai bahan baku untuk membuat produk yang dapat ditekuni oleh perempuan-perempuan di desa ini. Dengan menambahkan jagung dan tahu sebagai sumber serat, nugget ini dapat digunakan sebagai makanan yang mengandung protein nabati (Abiala et al, 2022). Salah satu produk baru yang dapat dibuat untuk meningkatkan kesejahteraan masyarakat adalah nugget yang terbuat dari jagung (Hairunnissa et al, 2021).…”