Development and Evaluation of Chicken Meat Nuggets Enriched with Date Palm Fruit (Phoenix dactylifera L.)

Bhattacharya, Dipanwita; Kandeepan, Gurunathan; Chauhan, Pranav

doi:10.5455/ijlr.20170316074748

Cited by 1 publication

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“…The TBARS values increased significantly (p<0.01) during storage in all treatments. Bhattacharya et al (2018) observed that the TBARS value did not show significant difference in the treatment group compared to the control which is not similar to the present study. Kamaruzaman and Babji (2014) reported that thiobarbituric acid value for all samples chicken nuggets increased throughout 3 months of frozen storage and then start to decrease thereafter.…”

Section: Biochemical Propertiescontrasting

confidence: 88%

“…The interaction between treatment and number of days it was stored does not have a significant difference (p>0.05) on the level of pH. Bhattacharya et al (2018) conducted a study to know the effect of date palm fruit with the chicken nuggets and found pH values decreased significantly (p<0.05) with increasing concentration of date palm in chicken nuggets.…”

Section: Ph Of Nuggets During Different Days Of Intervalmentioning

confidence: 99%

“…The lowest EE content was observed at 30 day and highest EE content at 0 days. Bhattacharya et al (2018) conducted a study to know the effect of date palm fruit with the chicken nuggets and reported that with an increase in the storage period EE content is gradually decreased in treatment group. The interaction between treatment and number of days it was stored has no significant difference (p>0.05) on EE content.…”

Section: Proximate Analysis Of Nuggets During Different Days Of Intervalmentioning

confidence: 99%

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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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Section: Biochemical Propertiescontrasting

confidence: 88%

Section: Ph Of Nuggets During Different Days Of Intervalmentioning

confidence: 99%

Section: Proximate Analysis Of Nuggets During Different Days Of Intervalmentioning

confidence: 99%

See 1 more Smart Citation

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

Akhter

Hossain

Habib

et al. 2020

Bang. J. Anim. Sci.

View full text Add to dashboard Cite

show abstract

Development and Evaluation of Chicken Meat Nuggets Enriched with Date Palm Fruit (Phoenix dactylifera L.)

Cited by 1 publication

References 0 publications

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

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

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