Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

Abstract

The green banana flour (GBF), soybean hull flour (SHF) and combination (50:50) of GBF and SHF were added at the level of 4% each to evaluate the storage characteristics of chicken nuggets. The pH values were declined (P < 0.05) over storage periods. Lipid oxidation products were higher (P < 0.05) in control samples; however, they were increased in all samples with the increase in storage time. GBF-added samples had lower (P < 0.05) free fatty acid contents when compared to other treated nuggets including control. With respect to microbial quality, standard plate counts, psychrotrophic counts and Lactobacillus spp. counts were increased (P < 0.05) with the storage periods. Total coliforms, Staphylococcal spp. and Yeast and mould counts were detected sporadically. Result of sensory evaluation indicates that scores for all attributes were declined gradually with storage time, and slight off-flavour was noticed on the day 45. So, chicken nuggets developed with GBF and SHF could have shelf life in between 36 and 45 days at 4 ± 1°C under vacuum-packaging conditions.

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

“…Modi et al (2007) reported that freshly prepared dehydrated chicken kebab mix had FFA value of 0.99% which increased significantly (P < 0.05) to 1.74% during 6 months of storage. Similar increase in FFA content during storage has also been reported by Nayak and Tanwar (2004), Nagamallika et al (2006) in chicken patties, Das et al (2008) in goat meat patties and Kumar et al (2011) in chicken nuggets. In general, FFA content alone did not act as criteria for acceptability of products but it is a good quality indicator for oxidative changes in the meat products during storage.…”

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

“…Modi et al (2007) reported that freshly prepared dehydrated chicken kebab mix had FFA values of 0.99%, which gradually (P<0.05) increased to 1.74% during 6 months of storage. The FFA increased as storage days increases, and according to Kumar et al (2011) the FFA in green banana flour treated and vacuum packaged chicken meat nuggets was increased due to growth of certain species of bacteria during refrigeration storage. Lower FFA observed in the present study could be attributed to presence of lower level of fat in all the products.…”

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

“…According to the authors, the pH values of the products decreased with increasing amounts of apple pulp. Kumar et al (2010) reported controversial results when analysing the pH values of chicken nuggets produced with banana fl our and soybean skin (1 to 5%), where no signifi cant differences were found amongst the treatments.…”

“…The inclusion of dietary fi bres as ingredients in meat products has been considered of interest for the partial replacement of the meat, due to their inherent functional and nutritional effects (HUR et al, 2009;KUMAR et al, 2010).…”