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

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• 作者：Vinay Kumar ; Ashim Kumar Biswas ; Jhari Sahoo…
• 关键词：Nuggets ; Banana flour ; Soybean hulls ; Storability
• 刊名：Journal of Food Science and Technology
• 出版年：2013
• 出版时间：December 2013
• 年：2013
• 卷：50
• 期：6
• 页码：1058-1068
• 全文大小：321KB
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• 作者单位：Vinay Kumar (1)
  Ashim Kumar Biswas (1)
  Jhari Sahoo (1)
  Manish Kumar Chatli (1)
  S. Sivakumar (2)
  
  1. Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, PAU campus, Ludhiana, 141 004, Punjab, India
  2. College of Dairy Science & Technology, Guru Angad Dev Veterinary and Animal Sciences University, PAU campus, Ludhiana, 241 004, Punjab, India
  
• ISSN：0975-8402

文摘

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-gt;-.05), but fibers and ash contents was increased (p-lt;-.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-gt;-.05%) than control and treatments. Lipid oxidation products, however, unaffected (p-gt;-.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.