Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Abstract

Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.

Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing

“…A recent study concluded that dietary fiber from corn bran can be added to emulsion-based meat products without reducing their sensory and textural quality [11]. Corn bran (5-15 g) added to chicken nuggets improved the texture of the products, in terms of firmness and hardness, in a manner that was directly proportional to the amount of bran added [47]. Another study demonstrated that by replacing lean meat with 3% corn bran, chicken sausages had improved acceptability, higher dietary fiber content, and a longer shelf life [48].…”

Processing optimization of restructured jerky from bovine meat, heart, and liver

“…Pathera et al. (2018) applied RSM to determine the effect of egg albumen, vegetable oil, and corn bran on chicken nuggets, and the results showed that emulsion could be enriched with dietary fiber. The above research clarifies the applicability and superiority of RSM in optimizing processing parameters.…”

“…For example, Kang et al (2016) optimized the drying conditions of restructured jerky from sea rainbow trout frame muscle using RSM, and the optimal process conditions were 67.2°C temperature and 8.6 hr drying time. Pathera et al (2018) applied RSM to determine the effect of egg albumen, vegetable oil, and corn bran on chicken nuggets, and the results showed that emulsion could be enriched with dietary fiber. The above research clarifies the applicability and superiority of RSM in optimizing processing parameters.…”