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Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken...

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Autores principales: Kim, Hack-Youn, Kim, Kon-Joong, Lee, Jong-Wan, Kim, Gye-Woong, Choe, Ju-Hui, Kim, Hyun-Wook, Yoon, Yohan, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682503/
https://www.ncbi.nlm.nih.gov/pubmed/26761796
http://dx.doi.org/10.5851/kosfa.2015.35.1.19
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author Kim, Hack-Youn
Kim, Kon-Joong
Lee, Jong-Wan
Kim, Gye-Woong
Choe, Ju-Hui
Kim, Hyun-Wook
Yoon, Yohan
Kim, Cheon-Jei
author_facet Kim, Hack-Youn
Kim, Kon-Joong
Lee, Jong-Wan
Kim, Gye-Woong
Choe, Ju-Hui
Kim, Hyun-Wook
Yoon, Yohan
Kim, Cheon-Jei
author_sort Kim, Hack-Youn
collection PubMed
description This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.
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spelling pubmed-46825032016-01-04 Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture Kim, Hack-Youn Kim, Kon-Joong Lee, Jong-Wan Kim, Gye-Woong Choe, Ju-Hui Kim, Hyun-Wook Yoon, Yohan Kim, Cheon-Jei Korean J Food Sci Anim Resour Article This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets. Korean Society for Food Science of Animal Resources 2015 2015-02-28 /pmc/articles/PMC4682503/ /pubmed/26761796 http://dx.doi.org/10.5851/kosfa.2015.35.1.19 Text en Copyright © 2015, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Kim, Hack-Youn
Kim, Kon-Joong
Lee, Jong-Wan
Kim, Gye-Woong
Choe, Ju-Hui
Kim, Hyun-Wook
Yoon, Yohan
Kim, Cheon-Jei
Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
title Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
title_full Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
title_fullStr Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
title_full_unstemmed Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
title_short Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture
title_sort quality evaluation of chicken nugget formulated with various contents of chicken skin and wheat fiber mixture
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682503/
https://www.ncbi.nlm.nih.gov/pubmed/26761796
http://dx.doi.org/10.5851/kosfa.2015.35.1.19
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