Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures
Oluwatoyin Folake Alamuoye,
Nathaniel Olu Alamuoye,
Janet Chinwe Olowoyeye
Abstract:The study Investigated sorption isotherm features and the effects of packaging materials of both high-density and low-density polyethylene on sensory properties, proximate composition and lipid oxidation of chicken nuggets in storage. Boneless chicken breast was procured from a reputable source and cut into sizeable weight of 50g each to produce the chicken nuggets used for the studies. The experimental setup for sorption isotherm analysis in this study involved using a gravimetric method to equilibrate the pr… Show more
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