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

Abstract

The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p>0.05), but fibers and ash contents was increased (p<0.05) amongst treatments. The flour formulated samples were lighter (L* value) less dark (a*) than control. Textural values were affected significantly. On storage, samples with GBF showed lower pH (p>0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p>0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

“…Mean values with different superscript letters in the same row differ significantly (P <0.05) green banana and soybean hulls flours as well as their combinations significantly decreased the redness value of chicken nuggets (Kumar et al 2011). Products hue value was significantly (P <0.05) affected by salt replacement, however value was improved due to pea hull flour addition.…”

“…The different components of lipids, including total phospholipids, glycolipids and free fatty acids (FFA) were measured by standard procedures as described by Marinetti (1962), Roughan and Batt (1968) and Koniecko (1979), respectively, whereas total glycerides were indirectly calculated by subtracting all these from total lipid values. Total cholesterol content in the lipid extracts was determined according to procedure described by Sabir et al (2003) using LibermanBurchard reagent.…”

“…However, some workers obtained opposite results in the emulsified pork meatballs added with rice bran (Huang et al 2005) and chicken nuggets with green banana and soybean hulls flours (Kumar et al 2011). Salt replacement significantly (P <0.05) improved the product's adhesiveness but the value was decreased when PHF was incorporated in low salt, low fat meat product.…”

“…Dietary fibre is a key ingredient greatly used nowadays while developing nutritionally designed foods due to its significance in health promotion (Puupponen-Pimïa et al 2002) and technological impact. Some workers have made endeavour to incorporate dietary fibre, especially in some emulsion type meat products (Claus and Hunt 1991;Cofrades et al 1995;Grigelmo-Miguel et al 1999;Talukder and Sharma 2010;Kumar et al 2011).…”

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

“…However, there were no significant differences in color characteristics due to the type of soy hull pectin, regardless of the presence/absence of PE. Previously, Kumar et al (2013) reported that the addition of 3-5 % crude soy hull flour increased lightness, but decreased redness, and no significant difference in yellowness of chicken nuggets. Recently, Kim et al (2015) reported that alcohol-washed soy hull pectin and insoluble soy fiber (acid and alkali hydrolyzed) slightly decreased redness and increased yellowness of meat emulsions.…”