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Usage of carrageenan and glucomannan to improve the quality of chicken nuggets

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The objective of this research was to improve chicken nugget quality by improving the quality using two different binding agents carrageenan and glucomannan. Three levels of the binding agents variation was used for the treatments: chicken nugget with 1% glucomannan, chicken nugget with 1% carrageenan and chicken nugget with 0.5% carrageenan plus 0.5% carrageenan. Other factor for treatments was grinding time at two levels: 1 and 2 minutes. Observations were carried out on the firmness of the product, color, free fatty acid, and moisture content. Sensory analysis was conducted to evaluate the aroma, taste, color, texture, chewiness and overall impression of the treated chicken nuggets compared to commercial chicken nugget and control. The result indicated that chicken nugget with 1% glucomannan was the most favored.

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Availability

B01272

(wh)

Available

Detail Information

Series Title

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Call Number

1272

Publisher

: Swiss German University., 2012

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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Statement of Responsibility

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