title: Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture.
abstract: This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.
authors.affiliation: Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea.
authors.forename: Hack-Youn
authors.initials: HY
authors.lastname: Kim
authors.affiliation: Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea.
authors.forename: Kon-Joong
authors.initials: KJ
authors.lastname: Kim
authors.affiliation: Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea.
authors.forename: Jong-Wan
authors.initials: JW
authors.lastname: Lee
authors.affiliation: Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea.
authors.forename: Gye-Woong
authors.initials: GW
authors.lastname: Kim
authors.affiliation: Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States; Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea.
authors.forename: Ju-Hui
authors.initials: JH
authors.lastname: Choe
authors.affiliation: Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
authors.affiliation: Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-301, Korea.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
keywords: chicken; dietary fiber; nugget; skin