Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets

Abstract

The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial stability. The evaluation of the product has been done through physiochemical and microbiological analysis every three days of the storage period compared with negative control (NC) and positive control (BHT) through 24 days of cold storage (4 ± 1°C). During storage, the quinoa flour-coated chicken nuggets showed the best ability for delay of lipid oxidation with a lowest TBARS value of 1.07 mg MDA/kg compared to negative control (NC) (2.39 mg MDA/kg) and positive control (BHT) (2.00 mg MDA/kg). The same trend was observed in protein oxidation, where the quinoa flour was able to retard the protein oxidation better than negative and positive control (BHT) where it showed a carbonyl content of 6.44, 5.39, and 4.20 nmol carbonyl content/mg protein, respectively. The quinoa-coated chicken nuggets showed the lowest microbial load (5.8 × 103 cfu/g) compared to negative and positive controls (1.8 × 105 and 3.8 × 104 cfu/g) at 24 days of cold storage. These findings could be emphasized such that the utilization of quinoa flour in the coating of chicken nuggets is more effective in retarding lipid and protein oxidation, furthermore preventing microbial contamination during cold storage. All these findings might be playing a crucial role in the extending of the shelf life of the product in addition to giving the product a pleasant taste and flavor to consumers.

The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

“…This was in agreement with the results observed by Hatta et al (2020), the pH of dangke nuggets decreased from 7.31 on the 0 th day to 6.77 on the 14 th day. Also, these findings are in agreement with the result reported by El-Sohaimy et al (2022), the pH of quinoa-coated chicken nuggets gradually decreased with the increasing storage time. It is a fact that the decreasing of pH values results in the growth of lactic acid bacteria (LAB) which produce lactic acid in the product.…”

“…On the 20 th day of storage, the TPC of chicken nuggets with jack bean tempeh flour substitution reached 5.38 log cfu/g in Nylon/PE, while it was 5.37 log cfu/g in Nylon/PE/PA and 5.36 log cfu/g in PE/PA. A similar result by El-Sohaimy et al (2022), was an increase in TPC from 1.30 at 0 days to 3.76 log cfu/g on the 24 th day of cold storage of quinoa-coated chicken nuggets.…”

“…As a main ingredient, chicken meat can be substituted with plant-based ingredients such as legumes that contain a high content of protein. Despite its rich nutritional content, chicken meat has a high content of polyunsaturated fatty acids, which shorten its shelf life due to oxidative deterioration during storage (El-Sohaimy et al, 2022). Also, since chicken meat as the main ingredient is typically more expensive, the usage of plant-based ingredients would reduce the production cost.…”

Effects of Propolis Extract on Quality and Storage Characteristics of Chicken Patty

“…프로폴리스의 항산화 능력은 이미 DPPH 라디칼 소거능, ABTS 라디칼 소거 활성, FRAP 활성, ORAC 지수 측정 등과 같은 실험들을 통해 증 명되어 있으며 (Kocot et al, 2018), 프로폴리스는 일반적으 로 항산화 효과를 보이는 페놀 화합물을 약 건물 기준 30～ 70 mg gallic acid equivalents(GAE)/g을 함유하고 있다고 하 며, 플라보노이드 또한 약 30～70 mg quercetin equivalents (QE)/g을 함유하고 있다고 한다 (Kocot et al, 2018). 여러 문 헌에서 TBARS 값에 대한 허용 한계는 0.9, 2.28 mg MDA/ kg, 혹은 그 이상까지 다양하게 설정하고 있다 (Campo et al, 2006;Domínguez et al, 2019;Zhang et al, 2019;El-Sohaimy et al, 2022). Control 처리구와 프로폴리스를 첨가한 처리구 프로폴리스는 박테리아, 곰팡이, 바이러스 등 광범위한 미생물에 대하여 항균효과를 나타낸다는 것은 널리 알려진 사실이다 (Drago et al, 2007).…”