Livestock Products Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004.
Agriculture Structure & Process Engineering, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004.
J Food Sci Technol. 2013 Feb;50(1):191-6. doi: 10.1007/s13197-012-0617-z. Epub 2012 Jan 26.
Several studies have been conducted in many countries on how to increase the per capita consumption of poultry meat. With the growing demand for poultry meat, the development of value added product, such as chicken nuggets has been identified as the best way to increase poultry meat consumption. Apart from this allowing for the flourishing growth of fast food industries; chicken nuggets needs to be produced in higher quantity and to reduce cost, there is increasing interest in using of various meat additives. Though, chicken fat are edible, it is important to evolve production processes for gainful utilization of this part. So the main objective of this work was to study the effect of the addition of chicken fat and various salt contents on the physicochemical, proximate composition and sensory characteristics of chicken nuggets. Based on the results it is concluded that, even up to 5% level of chicken fat with 1.5-2% added salt there is no adverse effect in terms of physico-chemical, proximate composition and sensory qualities of cooked chicken nuggets. Even, at this fat and salt level product was more preferred by panellist than no fat-no salt chicken nuggets.
已经在许多国家进行了多项研究，以探讨如何提高人均禽肉消费量。随着对禽肉需求的增长，人们已经确定开发附加值产品（如鸡块）是增加禽肉消费的最佳途径。除了这一点，允许快餐行业蓬勃发展；为了增加鸡块的产量和降低成本，人们越来越有兴趣使用各种肉类添加剂。虽然鸡脂肪是可食用的，但对于开发有益利用这部分的生产工艺非常重要。因此，这项工作的主要目的是研究添加鸡脂肪和不同盐含量对鸡块的物理化学、近似组成和感官特性的影响。基于结果得出的结论是，即使添加 1.5-2%的盐和高达 5%的鸡脂肪，在烹饪鸡块的物理化学、近似组成和感官质量方面也没有不良影响。即使在这个脂肪和盐的水平下，产品也比没有脂肪和盐的鸡块更受品尝者的喜爱。
