title: Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.).
abstract: BACKGROUND
  There is growing demand for the meat products having healthier characteristics. In an endeavour to develop low-salt, low-fat and high-fibre chicken nuggets an investigation was carried out to observe the effects of partial replacement (40%) of sodium chloride in pre-standardised low-fat chicken nuggets (Control, 20 g kg⁻¹ NaCl) with a salt substitute blend as well as incorporation of bottle gourd (Lagenaria siceraria L.) in the resulting low-salt, low-fat products at three different levels, i.e. 50, 75 and 100 g kg⁻¹ (Treatments, 12 g kg⁻¹ NaCl) on the various quality attributes.
  
  
  RESULTS
  Sodium chloride replacement decreased (P < 0.01) emulsion and product pH, cooking yield, moisture, ash, yellowness, hue value and textural properties. pH values, moisture and dietary fibre increased (P < 0.01) while cooking yield, % protein, textural properties and total cholesterol were decreased with the incorporation of bottle gourd in low-salt, low-fat nuggets. Sensory attributes of the product were not affected with salt replacement; however, inclusion of bottle gourd at higher levels decreased (P < 0.05) flavour and texture scores.
  
  
  CONCLUSIONS
  The results suggest that low-salt, low-fat and high-fibre chicken nuggets can be developed with the use of a salt substitute blend and bottle gourd without affecting their acceptability.
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P. 243122, India. arun.lpt2003@gmail.com
authors.forename: Arun Kumar
authors.initials: AK
authors.lastname: Verma
authors.forename: Brahma Deo
authors.initials: BD
authors.lastname: Sharma
authors.forename: Rituparna
authors.initials: R
authors.lastname: Banerjee
mesh_terms: D000818:Animals; D002645:Chickens; D002791:Cholesterol, Dietary / Q000032:analysis; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D019662:Cucurbitaceae; D018752:Diet, Fat-Restricted; D004039:Diet, Sodium-Restricted; D004043:Dietary Fiber / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D004655:Emulsions; D005638:Fruit; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D028321:Plant Preparations; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D002791:Cholesterol, Dietary; D004043:Dietary Fiber; D004044:Dietary Proteins; D004655:Emulsions; D028321:Plant Preparations; D014867:Water