Effect of Omega-3 Eggs and Insoluble Dietary Fibre on the Physico Chemical, Proximate and Sensory Properties of Chicken Nuggets
DOI:
https://doi.org/10.48165/jms.2023.180109Keywords:
Functional chicken nuggets, omega-3 eggs, wheat fibre, dietary insoluble fibre, sorghum fibreAbstract
The study was aimed to select a suitable dietary insoluble fibre (DISF) for incorporating in functional chicken nuggets enriched with omega-3 eggs (OE). The wheat fibre (T1) and sorghum fibre (T2) at 4 per cent level were used separately as sources of DISF in the formulation and were evaluated for various physico-chemical characteristics, proximate composition and sensory properties and compared with control C1 (without any functional ingredients) and C2 (enriched with 7.5 per cent OE). The DISF enriched chicken nuggets differed significantly (P<0.05) from the control chicken nuggets with respect to emulsion pH, cooking yield, moisture, protein and fat content. The lightness and yellowness values were significantly higher for the T1 and T2 chicken nuggets but redness value was significantly lower for T1 and T2 than control C1. Wheat fibre at 4.0 per cent level lowered the sensory score values. Acceptable functional chicken nuggets can be made by incorporating 7.5 per cent OE and 4.0 per cent sorghum fibre without deteriorating the nutritive and sensory qualities of the product and was comparable with controls.
Downloads
References
AMSA (1983) Guidelines of sensory, physical and chemical measurements in ground beef. In Proceedings of the 36th Reciprocal Meat Conference. 36: 221-228
AOAC (2016) Meat and meat products. Official Methods of Analysis, Association of Official Analytical Chemists, 20th edition. Rockville, Maryland, USA
Baliga BR and Madaiah N (1970) Quality of emulsion sausages prepared from mutton. J Food Sci 35: 383-385
Besbes S, Attia H, Deroanne C, Makni S and Blecker C (2008) Partial replacement of meat by pea fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. J Food Qual 31: 480-489
Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, Rodrigues I, Polizer YJ, de Mello JLM, Lapa-Guimaraes J and Trindade MA (2019) Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Sci 147: 53-59
Choi YS, Jong YJ, Choi JH, Doo JH, Hack YK, Mi AL, So YS, Hyun DP and Cheon JK (2007) Quality characteristics of meat batters containing dietary fiber extracted from rice bran. Korean J Food Sci Anim Resour 27(2): 228-234
Connor WE (2000) Importance of n-3 fatty acids in health and heart disease. Am J Clin Nutr 71: 171S-5S.
Eastwood MA (1992) The physiological effect of dietary fibre: an update. Annual review of Nutrition. 12:19-35
FAO (2002) Food energy methods of Analysis and conversion factors. Report of a Technical workshop. FAO Food and Nutrition paper 77
Fernandez-Gines JM, Fernandez-Lopez J, Sayas-Barbera E, Sendra E and Perez-Alvarez JA (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci 67(1): 7-13
Garcia ML, Dominguez R, Galvez MD, Casas C and Selgas MD (2002) Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci 60: 227-236
Hoelscher LM, Savell JW, Harris JM, Cross HR and Rhee KS (1987) Effect of initial fat level and cooking methods on cholesterol content and calorie value of ground beef patties. J Food Sci 52: 883-885
Huynh LBP, Nguyen NN, Fan HY, Huang SY, Huang CH, and Chen YC (2023) Maternal Omega-3 Supplementation During Pregnancy, but Not Childhood Supplementation, Reduces the Risk of Food Allergy Diseases in Offspring. J Allergy Clin Immunol 11(9): 2862-2871
Huang SC, Tsai YF and Chen CM (2011) Effects of wheat fiber, oat fiber and inulin on sensory and physico-chemical properties of Chinese-style sausages. Asian-Australas J Anim Sci 24: 875-880
Johnson IT and Southgate DAT (1994) Dietary fibre and related substances. In J. Edelman & Miller (Eds.), Food safety series (pp. 39-65). London: Chopman and Hall.
Kaur S, Goswami M, Kumar P, Mehta N and Sharma A (2022) Utilization of Cauliflower Stems and Leaves Powder in the Development of High Fibre Spent Hen Meat Cutlets. J Meat Sci. 17(1): 17-24
Kim HY, Kim GW, Choe JH, Kim HW and Kim CJ (2013) Effect of chicken skin and wheat fibre mixture on quality properties of chicken nugget. 59th International Congress of Meat Science and Technology, 18-23rd August, 2013, Izmir, Turkey. p.113.
Larson SC and Wolk A (2006) Meat consumption and risk of colorectal cancer: a meat analysis of prospective studies. Int J Cancer 119 (11): 2657-2664
Mansour EH and Khalil AH (1997) Characteristics of low-fat beef burger as influenced by various types of wheat fibers. Food Res Int 30: 199-205
Mehta N, Ahlawat SS, Sharma DP and Dabur RS (2015) Novel trends in development of dietary fiber rich meat products-a critical review. J Food Sci Technol 52: 633-647
Osburn VN and Keeton JT (1994) Konjac flour gel as fat substitute in low fat pre-rigor fresh pork sausage. J Food Sci 59: 484-489
Page JK, Wulf, DM and Schwotzer TR (2001) A survey of beef muscle colour and pH. J Anim Sci 79: 678-687
Tarrant PV (1998) Some recent advances and future priorities in research for meat industry. Meat Sci 49: S1-S16
Troutt ES, Hunt MC, Johnson DE, Claus JR, Kastner CL and Kroff DH (1992) Characteristics of low fat ground beef containing texture modifying ingredients. J Food Sci 57: 19-24
Turhan S, Sagir I and Ustun NS (2005) Utilization of hazelnut pellicle in low fat beef burgers. Meat Sci 71: 312-316
Uikey S and Nayak N (2019) Development and Quality Assessment of Fiber Enriched Nuggets of Kadaknath Chicken. J Meat Sci 14(1): 36-40.
Published
Issue
Section
License
Copyright (c) 2023 T Sathu, Aaliya Tahseenand Rintu Joseph
This work is licensed under a Creative Commons Attribution 4.0 International License.