Effect of Omega-3 Eggs and Insoluble Dietary Fibre on the Physico Chemical, Proximate and Sensory Properties of Chicken Nuggets

Authors

  • T Sathu Kerala Veterinary and Animal Science University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680651, Kerala, India
  • Aaliya Tahseenand Rintu Joseph Kerala Veterinary and Animal Science University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680651, Kerala, India

DOI:

https://doi.org/10.48165/jms.2023.180109

Keywords:

Functional chicken nuggets, omega-3 eggs, wheat fibre, dietary insoluble fibre, sorghum fibre

Abstract

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.

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Published

2023-10-25

Issue

Vol. 18 No. 1 (2023): Journal of Meat Science (June)2023

Section

Articles

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Copyright (c) 2023 T Sathu, Aaliya Tahseenand Rintu Joseph

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Sathu, T., & Joseph , A.T.R. (2023). Effect of Omega-3 Eggs and Insoluble Dietary Fibre on the Physico Chemical, Proximate and Sensory Properties of Chicken Nuggets. Journal of Meat Science, 18(1), 60–66. https://doi.org/10.48165/jms.2023.180109
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