Quality of Functional Chicken Nuggets Enriched with Flaxseed Flour

Deepak, Swadesh; Chandregowda, C; Reddy, Roopa; Puttamallappa, Ravikumar

doi:10.5455/ijlr.20180529064237

Cited by 4 publications

(4 citation statements)

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“…The TBARS values increased significantly with increasing the storage period. Deepak et al (2018) found no significant differences in TBARS value of control and flaxseed flour enriched nuggets with an increase in storage period. The TBARS value was decreased with the increased of flaxseed concentration.…”

Section: Biochemical Propertiesmentioning

confidence: 60%

Development of dietary fiber enriched chicken nugget using wheat bran

Nahid,

Habib,

Mollah

et al. 2024

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An experiment was conducted to find out the effect of different levels of wheat bran on the sensory, oxidative stability, physicochemical properties in different storage period of broiler meat nugget. For this purpose, nuggets were prepared in 3 different groups. They were T1 (chicken nugget incorporated with 0% wheat bran), T2 (chicken nugget incorporated with 5% wheat bran), T3 (chicken nugget incorporated with 10% wheat bran). All parameters were analyzed at 0th, 14th and 28th days. The sensory evaluation was evaluated at day one. The proximate composition of different nuggets was analyzed and highly significant differences were found in CP (%) and CF (%). Significantly, higher CF (%), Ash (%) were found in T3 , while CP (%) was significantly higher in T1. No significant differences were found in EE (%) and DM (%) among the treatments. Storage period had highly significant on CP only. CP (%) content is increased with increase of storage period. The surface color (CIE L*, a*, b*) of nugget samples were measured. Significantly, the highest lightness value was found in T1 and lowest value was found in T3 . Storage period had an effect on lightness value also. Increasing the storage value lightness decreased. Treatment had no effect on pH, but storage period had effect on pH. Significantly, lower pH was found in 14th days of storage period. During biochemical analysis, it was found that treatment had no effect on free fatty acid value (FFA) and per-oxide value (POV) but had effect on Thiobarbituric acid reactive substances (TBARS). However, storage period had effect on FFA, POV and TBARS value. Increasing the storage period FFA, POV and TBARS values increased. During sensory analysis, all parameters including overall acceptability did not differ among the treatments concluded that wheat bran up to 10% could be used in nugget preparation with no change in consumer acceptance.

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Section: Biochemical Propertiesmentioning

confidence: 60%

Development of dietary fiber enriched chicken nugget using wheat bran

Nahid,

Habib,

Mollah

et al. 2024

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“…Moreover, DM and Ash were increased and CP was decreased with increase of storage time. Deepak et al (2018) reported an increase in DM content with the addition of flaxseed, in contrast to the control chicken nugget where no significant difference was observed. Ali et al (2011) discovered that the addition of rice flour significantly reduced the crude protein content compared to the group without flour.…”

Section: Proximate Analysis Of Nuggetmentioning

confidence: 84%

Development of dietary fiber enriched chicken nugget using rice bran

Haque,

Mollah,

Habib

et al. 2024

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The experiment was conducted to investigate the impact of varying levels of rice bran on the sensory attributes and storage qualities of broiler meat nuggets. Three distinct groups were formed for this purpose: T1 (chicken nuggets without rice bran), T2 (chicken nuggets with 5% rice bran), and T3 (chicken nuggets with 10% rice bran). The analysis encompassed parameters assessed at 0, 14, and 28 days, with sensory evaluation conducted on the first day. The proximate composition of the nugget was examined, revealing significant differences in dry matter (DM), crude protein (CP), Ash and crude fiber (CF) percentages (p<0.05). T3 exhibited notably higher DM, ash and CF content, while T1 showed higher CP. No significant disparities were observed in EE across the treatments. Storage duration significantly influenced DM, CP, ash, and EE content, with an increase noted in DM and CP over time, while ash content decreased. Surface color (CIE L*, a*, b*) measurements of the nugget samples indicated significantly higher lightness in T1 and lower lightness in T3 , with storage duration also impacting lightness, which decreased with time. Treatment had no effect on pH, but storage duration influenced it, with significantly lower pH observed after 14 days of storage. Biochemical analysis revealed that treatment did not affect free fatty acid value (FFA), peroxide value (POV), or Thiobarbituric acid reactive substances (TBARS), although storage duration influenced POV and TBARS values, which increased over time. During sensory analysis, including overall acceptability, no discernible differences were found among the treatments, suggesting that rice bran incorporation up to 10% in nugget preparation does not compromise consumer acceptance.

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“…There was also a highly significant difference (p<0.01) exist between the interaction of treatments and number of days it was stored. Deepak et al (2018) observed a zero coliform count in chicken nuggets incorporated with flaxseed flour. Reddy et al (2017) reported that the overall mean coliform count (log10 cfu/g) increased significantly (P<0.05) with increase in storage period during refrigeration in chicken meat patties.…”

Section: Microbiological Assessmentmentioning

confidence: 88%

Production of value-added broiler nugget enriched with dietary fiber from oat meal

Akhter

Hossain

Habib

et al. 2020

Bang. J. Anim. Sci.

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An experiment was conducted to find out the effect of oat meal as a source of dietary fiber to formulate enriched broiler nugget. For this purpose, nuggets were prepared into four different groups such as treatment 1: 10% wheat flour nugget, treatment 2: 20% wheat flour nugget, treatment 3:10% oat meal nugget and treatment 4: 20% Oat meal nugget. All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate composition of different nuggets batter was analyzed and highly significant differences were found in dry matter (%) and pH. Dry matter was lower, while pH was higher in control nugget (Treatment 1). Significant differences were found in crude protein (%), ether extract (%) among different nuggets, as well as among different storage time. Significantly higher DM (%), Ash (%) and EE (%) was found in broiler meat with 20% oat meal, while higher crude protein (%) were found in broiler meat+10% wheat flour. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time. The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) tests. In all cases, the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of nuggets of different treatments at different storage period were measured. No significant differences in b* value were found among broiler meat nuggets and storage time. On the other hand, different types of nuggets and storage period had a significant effect on L* and a* value. Significantly higher a* value was found in broiler meat with 10% wheat flour (T1). In sensory analysis, no significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages. It could be concluded that addition of oat meal as a source of dietary fiber did not differ the overall acceptability of broiler meat nuggets compare to broiler meat nuggets with wheat flour. Bang. J. Anim. Sci. 2020. 49 (1): 71-82

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Quality of Functional Chicken Nuggets Enriched with Flaxseed Flour

Cited by 4 publications

References 0 publications

Development of dietary fiber enriched chicken nugget using wheat bran

Development of dietary fiber enriched chicken nugget using wheat bran

Development of dietary fiber enriched chicken nugget using rice bran

Production of value-added broiler nugget enriched with dietary fiber from oat meal

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