Development And Quality Evaluation Of Low-Fat Chicken Nuggets Incorporated With Brown Rice Flour
DOI:
https://doi.org/10.48165/jms.2024.19.01.05Keywords:
Brown rice flour, chicken nuggets, water holding capacity, texture profile analysis and proximate analysisAbstract
Chicken nuggets prepared by incorporating three different levels of brown rice flour along with other non-meat ingredients. The formulations prepared were – Control (0% brown rice flour), T1(2% brown rice flour), T2(4% Brown rice flour), T3(6% Brown rice flour). Among different treatments, brown rice flour at 6% produced significantly (P<0.05) higher emulsion stability, water holding capacity, pH and better sensory scores than rest of the formulations. Proximate composition of the study revealed significant (P<0.05) increase in moisture, protein, fiber and ash content. The texture profile analysis studies revealed a significant(P<0.05) increase in some parameters, which are gumminess, springiness and cohesiveness. The microbiological studies revealed that products were acceptable up to 9 days. Based on the results obtained in the study it might be concluded that chicken nuggets could be prepared satisfactorily on addition up to 6% brown rice flour without adverse effect on the quality of the products.
Downloads
References
Bhat Z F, Pathak V and Fayaz H 2013 Effect of refrigerated storage on the quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins. Journal of Food Science and Technology 50(5), 926-933.
Bourne, M.C. 1978. Texture profile analysis. Food Technology 33: 62-66.
Choi, Yun-Sang & Kim, Hyun-Wook & Song, Dong Heon & Cho, Ji-Hun & Park, Jin-Hee & Kim, Mun-Yong & Lim, Chun-Son & Kim, Cheon-Jei 2011 Quality Characteristics and sensory properties of reduced-fat emulsion sausages with brown rice fiber. Korean Journal for Food Science of Animal Resources. 31. 10.5851/kosfa.2011.31.4.521.
Choudhary C, Londhe S V, Patil D, Gangane G R, Bhumre P, Shinde P A, and Nemade A S 2019 Evaluation of shelf-life of Bengal gram flour based Japanese quail meat nuggets. Journal of entomology and zoology studies, 7, 999-1003.
Das A K, Anjaneyulu A S, Gadekar Y P, Singh R P and Pragati H 2008 Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen stor age. Meat science, 80(3), 607–614.
Devalakshmi N & Reddy K and Mallika Naga 2010 Physico chemical, sensory and microbial quality of chicken meat chips. Veterinary World. 3. 182-184.
Devatkal S K, Kadam D M, Naik P K and Sahoo J 2011 Quality characteristics of gluten‐ free chicken nuggets extended with sorghum flour. Journal of Food Quality 34(2), 88-92.
G V Bhaskar Reddy, B Obula Reddy, J Indumathi and A Ravi 2018 Quality characteristics of functional chicken meat nuggets extended with flax seed flour. Indian Journal of Poultry Science (2018) 53(2): 219-224
Gill C O (1983) Meat spoilage and evaluation of the potential storage life of fresh meat. Journal of Food Protection 46(5), 444-452. Hung J C, Zayas J F and Bowers J A 1999 Functional properties of sorghum flour as an extender in ground beef patties 1. Journal of food quality 22(1), 51-61.
Jay Z M 1996 Modern Food Microbiology 4th edition CBS Publisher and Distributors, New Delhi, India.
Keeton JT 1983 Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. of Food Sci., 48:878-881.
Kondaiah N, Anjaneyulu A S R, Rao K and Joshi H B 1985 Effect of salt and phosphate on the quality of buffalo and goat meat. Meat Science, 15: 183-192.
Koniecko E K (1979). In Handbook for meat chemists (pp. 68–69). Wayne, New Jersey, USA: Avery Publishing Group, Inc. [chapter 6].
K Richa, S K Laskar, A Das, S Choudhury, M Hazarika, S Sonowal, M C Borah and S Upadhyay 2020 Effect of black rice (Oryza sativa L.) flour on proximate composition, texture profile and microbiological qualities of chicken nuggets.
Kumar R R and Sharma B D 2006 Evaluation of the efficacy of sorghum flour as extender in chicken patties. Journal of Meat Science 3(1), 17-20.
Kumar V, Biswas A K, Sahoo J and Chatli M K & Sivakumar S 2011 Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours. Journal of food science and technology, 50, 1058-1068.
Lin K C, Keeton J T, Gilchrist CL and Cross H R 1988 “Comparisons of carboxymethyl cellulose with differing molecular features in low-fat frankfurters”, Journal of Food Science, Vol. 53 No. 6, pp. 1592-1595.
Luckose F, Pandey M C, Chauhan O P, Sultana K and Abhishek V 2015 Effect of high-pressure processing on the quality char acteristics and shelf life of low-sodium restructured chicken nuggets. Journal of Food and Nutrition Research 54(4).
Luruena-Martinez M A, Vivar-Quintana A M and Revilla I 2004 Effect of locust bean/xanthan gum addition and replace ment of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68, 383-389.
M Anna Anandh 2014 Effect of refrigerated storage on quality of chicken meat balls. Asian Journal of Dairying & Foods Research. 33. 48.
Madane, Pratap & Das, Arun & Pateiro, Mirian & Nanda, Pramod & Bandyopadhyay, Samiran & Jagtap, Prasant & Barba, Francisco & Shewalkar, Akshay & Maity, Banibrata & Lorenzo and Jose M 2019 Drumstick (Moringa oleifera) flower as an antioxidant dietary fibre in chicken meat nug
gets. Foods. 8. 307. 10.3390/foods8080307.
Maheswara Reddy D, G Vijaya Bhaskara Reddy, R S D Gupta and S Vani 2017 effect of oat flour on physico-chemical charac teristics of mutton nuggets Vol. 6, No 1, 2017, 248 – 253.
Mendoza, Eliecelle & García, Maria & Casas C and Selgas M 2001 Inulin as fat substitute in low fat, dry fermented sau sages. Meat science. 57. 387-93.
Nagamallika E 2003 Studies on the development of spent chicken meat patties with different extenders (Doctoral dissertation, Sri Venkateswara Veterinary University, TIRUPATI–517 502, AP).
Naseem Zahra and S Jabeen 2020 Brown rice as useful nutri tional source. Pakistan Journal of Agricultural Research, 33(3): 445-453.
Ohtsubo K, Suzuki K, Yasui Y and Kasumi T 2005. Bio functional components in the processed pre germinated brown rice by a twin-screw extruder. J. Food Compos Anal. 18: 303-316.
Park S Y, Kim H Y, Kim G W, Lee J W 2017 Effect of black rice powder on the quality properties of pork patties. Journal of Food Science 2017;37(1):71-78
Pavan Kumar, Manish Kumar Chatli, Nitin Mehta, O P Malav, Akhilesh k, Verma and Devendra Kumar 2016 quality attri butes and storage stability of chicken meat biscuits incor porated with wheat and oat bran Journal of food quality 39(2016) 649-657.
Prosky L, Asp T F, Schweizer JW, De Vries and Furda 1988 Determination of insoluble, soluble and total dietary fibre in foods and food products: Collaboration study. Journal of Analytical Chemistry, 71: 1017-1023.
Rahman, Mohammad & Alam, Monir and Mohammad & Rahman S M E 2020 Effect of Moringa oleifera leaf extract and synthetic antioxidant on quality and shelf-life of goat meat nuggets at frozen storage. 34-45.
Reddy N S P, Reddy M S and Reddy K S 1999 Influence of inclu sion of non-meat extenders in mutton sausages on its qual ity. Indian Food Packer Ma-Apr: 20-21.
Reddy, G. V. 2023 Quality and shelf life of broiler breeder hen chicken koftas incorporated with vegetable dried powders during refrigerated storage. International Journal of Bio-resource and Stress Management. 14. 824-832. 10.23910/1.2022.3505.
Rindhe, Sandeep & Chatli, Manish Kumar & Wagh, Rajesh & Kumar, Pavan & Malav, Om & Mehta and Nitin 2018 Development and quality of fiber enriched functional spent hen nuggets incorporated with hydrated wheat bran. International Journal of Current Microbiology and Applied Sciences. 7. 3331-3345.
Sandeep Kumar, Pragati Hazarika, J K Chaudhary, Hemen Das, Sanjeev Kumar, Keshab Debnath and Anannya Das 2020 Assessment of physico-chemical and microbial parameters in the chicken nuggets incorporated with groundnut stored at refrigerated temperature.
Santhi D and Kalaikannan A 2014 The effect of the addition of oat flour in low-fat chicken nuggets. Journal of Nutrition and Food Sciences 4(1), 1.
Saricoban C, Ozalp B, Yilmaz M T, Ozen G, Karakaya M and Akbulut M 2008 Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci. 80, 599-606
Shoaib, Aqsa & Sahar, Amna & Sameen, Aysha & Saleem, Asima & T Tahir and Ayesha 2018 Use of pea and rice protein isolates as source of meat extenders in the development of chicken nuggets. Journal of Food Processing and Preservation. 42.
Thomas R, Anjaneyulu A S R and Kondaiah N 2006 Quality and shelf-life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4 ± 1°C) Meat Science 72 (2006) 373–379.
Wardlaw F B, Maccaskill L H and Acton J C 1973. Effect of post mortem muscle changes in poultry meat loaf properties. Journal of Food Science, 38: 421-424.
Witte V C, Krouze G F and Bailey M E 1970 A new extraction method for determining 2 thiobarbituric acid values of pork and beef during storage. Journal of Food Science, 35:582 – 585.
Yang H S, Choi S G, Jeon J T, Park G B and Joo S T 2007 Textural and sensory properties of low-fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat science, 75(2), 283-289.
Yang HS, Ali M S, Jeong J Y, Moon S H, Hwang Y H, Park G B and Joo S T 2009 Properties of duck meat sausages supplemented with cereal flours. Poultry Science. 88 (7): 1452-1458
Zargar, Fayaz & Kumar, Sunil & Bhat, Zuhaib & Kumar and Pavan 2014 Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sau sages. Springer Plus. 3. 39.
Published
Issue
Section
License
Copyright (c) 2024 K Ajay kumar, R S Dilip Gupta, S K Devathkal, B Eswara Rao, N subhasini
This work is licensed under a Creative Commons Attribution 4.0 International License.