Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

Abstract

The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C) – commercial formulation, Fibre Less Meat (FLM) – reduction of 10% of meat and addition of 2% of pea fibre and Fibre Less Fat (FLF) – reduction of 10% of fat and addition of 2% pea fibre. The products were characterized for their pH value, instrumental colour, texture, cooking loss (frying), proximate composition, and sensory properties (acceptance test). The control treatment presented lower (p<0.05) pH values compared to FLM and FLF. The analysis of cooking loss showed no differences (p>0.05) amongst the treatments. The texture analysis showed no significant differences amongst the treatments for elasticity and cohesiveness, although the FLF batch was firmer than the others (p<0.05). Regarding the sensory acceptance test, the consumers detected no differences (p>0.05) amongst the three treatments for aroma, texture, flavour or overall acceptability. One can conclude that it is possible to partially replace meat and fat by pea fibre in chicken nuggets, without compromising most of the physicochemical characteristics and without altering the sensory acceptance.

Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

“…Similar results were found by Alves et al (2016) when they replaced pork back fat with pork skin and green banana flour gel in a bologna type sausage and in which the replacement of 20% to 100% of the fat significantly increased the moisture of this product compared to the control batch. By replacing 10% chicken fat with 2% pea fiber with 8% water in nuggets of chicken, Polizer et al (2015) observed an increase in the value of moisture compered to control treatment.…”

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

“…The percentage of cooking loss and shrinkage were determined according to the methods established by Polizer et al (2015). The percentage of cooking loss was calculated as follows:…”

Characterization of Chicken Nuggets With the Addition of Flour From Peach Palm by-Product / Caracterização De Nuggets De Frango Com Adição De Farinha De Subproduto De Palmito Pupunha

“…Regarding the composition of nugget formulations (Table 1) the control formulation (NC) had lower moisture content (38.26 g/100g) than the NF12 formulation, probably due to the water retention capacity of fiber components. Polizer et al (2015) also found increased moisture content (51.69 g/100g) in nuggets produced with addition of pea fiber partially replacing meat and fat. The addition of FPP to nugget formulations increased the ashes content, especially in formulation NF12 (2.74 g/100g).…”

“…In relation to cooking properties, the weight loss was determined according to Polizer et al (2015), being calculated as percentage using the Equation. 1.…”