Effect of Incorporation of Corn Bran, Dried Carrot Pomace and Dried Tomato Pomace on Quality Attributes of Chicken Nuggets

A study was conducted to improve dietary fibre content of chicken nuggets by incorporating corn bran (CB), dried carrot pomace (DCP) and dried tomato pomace (DTP) as dietary fibre sources. Lean meat was replaced with each dietary fibre source at 3%, 6% and 9% level. One product from each fibre source was selected on the basis of sensory evaluation. Sensory acceptability of 3% fibre treated nuggets was comparable with control and further increase in fibre level resulted in a decline in sensory acceptability. All CB and DCP treated nuggets were harder and firmer than control while 3% DTP treated nuggets were harder than control. Fibre addition resulted in less springier and less cohesive nuggets. Yellowness increased in DCP added nuggets while both redness and yellowness increased in DTP added nuggets. Fibre treated nuggets had less moisture and cholesterol content and higher protein, ash, crude fibre, emulsion stability and cooking yield. pH of DCP and DTP treated nuggets was lower than control. Drastic increase in total dietary fibre and insoluble dietary fibre content was observed in treated nuggets. Sensory scores of nuggets declined significantly while thiobarbituric acid reacting substance value (TBARS) and microbial counts increased significantly during refrigerated storage. It is concluded that incorporation of dietary fibre at 6% level resulted in healthier and fibre enriched nuggets with higher cooking yield and acceptability upto 15th day of refrigerated storage

Development of Fibre Enriched Chicken Nuggets Using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace

This investigation was conducted to evaluate the effect of incorporation of wheat bran (WB) with dried apple pomace (DAP) or dried carrot pomace (DCP) on quality attributes of chicken nuggets. Raw emulsion was stuffed in rectangular moulds, cooked in electric oven at 165°C for 40 minutes and nuggets were prepared by slicing cooked emulsion to 2-3 cm3 size. Colour scores increased with increase in DAP level in WB + DAP treated nuggets. A steady decrease in scores for all other sensory attributes was noticed in both WB + DAP and WB + DCP treated nuggets with increase in fibre level. Hardness and shear press value increased whereas springiness and cohesiveness decreased with increase in fibre level. Gumminess and chewiness of WB + DAP treated nuggets increased with increase in fibre level while gumminess and chewiness of WB + DAP treated nuggets showed a variable trend. Cooking yield and emulsion stability of fibre enriched nuggets were significantly higher whereas moisture, protein, cholesterol content and pH were significantly lower than control. Insoluble, soluble and total dietary fibre content increased drastically in treated nuggets. Thiobarbituric acid reacting substance (TBARS) value and microbial counts increased significantly during refrigerated storage in all the products. It is concluded that healthier and dietary fibre enriched chicken nuggets with refrigerated storage stability up to 15 days can be prepared using combination of wheat bran (2%) with dried apple pomace (6%) or dried carrot pomace (4%) each