Effects of Sodium Tripolyphosphate and Canola Oil on the Quality of Chicken Nuggets Made from Old Layer Meat
2018
Kim, J., Kangwon National University, Chuncheon, Republic of Korea | Dicky Tri Utama, Kangwon National University, Chuncheon, Republic of Korea | Jeong, H.S., Kangwon National University, Chuncheon, Republic of Korea | An, B.K., Konkuk University, Seoul, Republic of Korea | Lee, S.K., Kangwon National University, Chuncheon, Republic of Korea
This study aimed to investigate the effect of adding sodium tripolyphosphate (STPP) and canola oil on the quality traits of chicken nuggets. The nuggets were prepared from the breast meat of 75-week-old Hy-line old layer. Experiment 1 was conducted to evaluate the effect of adding different levels (0%, 0.1%, 0.2%, and 0.3%) of STPP addition (w/w). It was found that moisture content and cooking yield were significantly increased by the addition of STPP (P less than 0.05). STPP addition significantly increased hardness and Warner-Bratzler shear force (WBSF) value (P0.05). Thereafter, STPP addition was fixed at 0.3% (w/w) and another experiment was performed to investigate the effect of canola oil addition (w/w) at different levels (5%, 10%, and 15%). There was no difference in pH depending on canola oil content. However, emulsion capacity, fat loss, and total water loss increased with the increase in canola oil content (P0.05). Hardness and WBSF value showed significant decreases as canola oil content increased (P0.05). Texture and overall acceptance were significantly increased with the increase in canola oil content in a test based sensory evaluation. In conclusion, adding 0.3% STPP and 15% canola oil to chicken nuggets made from the old layer could produce a product with an acceptable quality.
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