Quality characteristics of functional chicken meat nuggets extended with flax seed flour

Flax seed (Linum usitatissimum) flour's nutritional profile predominantly exhibit significant health promoting properties. Functional chicken meat nuggets were prepared with incorporation of flax seed flour at 0% (control), 3 per cent (T1), 6 per cent (T2) and 9 per cent (T3) level flax seed flour and evaluated for various physico-chemical characteristics, proximate composition, fatty acid profiles and sensory attributes. The chicken meat nuggets incorporated with 6% flax seed flour had significantly (P<0.05) higher cooking yield, emulsion stability and water holding capacity than control, T1 and T3. Addition of flax seed flour did not (P>0.05) significantly influence the pH of functional chicken meat nuggets. Functional chicken meat nuggets added with 3% flax seed flour (T1) had significantly higher (P<0.05) moisture, protein content than control and other formulations. Addition of 9% flax seed flour (T3) had higher total fat and fibre content than control, T1 and T2. Control had significantly (P<0.05) higher saturated fatty acid content than treatments. Nuggets added with 9% flax seed flour had significantly (P<0.05) higher poly unsaturated fatty acid content than control, T1 and T2. Addition of flax seed flour significantly (P<0.05) reduced the colour scores of functional chicken meat nuggets. Flavor scores were not influenced by addition of flax seed flour but juiciness, tenderness and overall acceptability scores were significantly (P<0.05) influenced by addition of flax seed flour. Based on these results it is concluded that addition of 9% flax seed flour had acceptable quality, higher unsaturated fatty acid content and superior sensory scores which is health beneficial to consumers.