Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets

1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets.2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed.3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage.4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05).5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05).6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life.

CARACTERÍSTICAS FÍSICO-QUÍMICAS E ACEITAÇÃO SENSORIAL DE APRESUNTADO COM ADIÇÃO DE FIBRA DE ERVILHA VISANDO REDUÇÃO DE CUSTO

Resumo O objetivo deste trabalho foi desenvolver e avaliar as características físico-químicas e sensoriais de apresuntado adicionado de fibra de ervilha como substituto parcial de carne visando redução de custos. Foram processadas duas formulações: Controle - semelhante à formulação comercial e Fibra/Menos Carne (FMC) - redução de 5% de carne e adição de 1% de fibra de ervilha mais 4% de água. Após o processamento, os produtos foram caracterizados quanto a pH, perfil de textura, cor objetiva, perdas por gotejamento, composição centesimal e avaliação sensorial (teste de aceitação com escala hedônica de nove pontos). Na análise do perfil de textura, os parâmetros dureza e mastigabilidade foram maiores (p<0,05) na formulação Controle. A formulação FMC apresentou valor de L* superior (p<0,05) e valores de a* e b* inferiores (p<0,05) ao tratamento Controle. Quanto à avaliação sensorial, os atributos aroma, aparência, textura e sabor não apresentaram diferenças (p>0,05). Já em relação à aceitação geral as formulações diferiram (p<0,05), sendo que FMC apresentou maior aceitabilidade em comparação ao Controle. Conclui-se que é possível utilizar a fibra de ervilha em apresuntado substituindo parcialmente a carne, gerando um produto com boa aceitação sensorial e menores custos.

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets

The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significant differences (P < 0.05) in fat content were mainly associated to the extent of mechanically deboned chicken meat incorporation. Colour variables ( CIE a* and b*, and Whiteness index) varied significantly (P < 0.05), with redness (a*) being the variable most influenced by the incorporation of mechanically deboned chicken meat. Whiteness index decreased with added mechanically deboned chicken meat and grape pomace extract. Response surface was applied to identify formulations with higher acceptance scores. Correspondence analysis of open-ended comments complemented the information obtained from overall acceptance, adding valuable descriptive attributes of nugget samples. Thus, addition of grape pomace extract up to 120 mg/kg and mechanically deboned chicken meat up to 15 g/100 g did not adversely affect the perceived appearance of chicken nuggets. Mechanically deboned chicken meat and grape pomace extract can be successfully used for the elaboration of novel products, for different market segments, with healthy connotations highlighted by antioxidant properties retained by the grape pomace extract.

Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties

The objective of this study was to determine the effects of pectin and insoluble fiber isolated from soy hulls on water-holding capacity (WHC), texture, color, and lipid oxidation of fresh and frozen/thawed beef patties. Beef patties were formulated with no dietary fiber (control), 1% soy hull pectin, insoluble fiber, or their mixture (1:1), respectively. The addition of soy hull pectin significantly decreased display weight loss and increased cook yield of both fresh and frozen/thawed beef patties. In addition, no significant difference in hardness between fresh and frozen/thawed beef patties was observed for all dietary fiber treatments. However, incorporation of insoluble soy hull fiber decreased color and lipid oxidation stabilities of both fresh and frozen/thawed beef patties. Our results indicate that the incorporation of soy hull pectin could be an effective non-meat ingredient to minimize water loss and hardness defects of frozen beef patties.

Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C) – commercial formulation, Fibre Less Meat (FLM) – reduction of 10% of meat and addition of 2% of pea fibre and Fibre Less Fat (FLF) – reduction of 10% of fat and addition of 2% pea fibre. The products were characterized for their pH value, instrumental colour, texture, cooking loss (frying), proximate composition, and sensory properties (acceptance test). The control treatment presented lower (p<0.05) pH values compared to FLM and FLF. The analysis of cooking loss showed no differences (p>0.05) amongst the treatments. The texture analysis showed no significant differences amongst the treatments for elasticity and cohesiveness, although the FLF batch was firmer than the others (p<0.05). Regarding the sensory acceptance test, the consumers detected no differences (p>0.05) amongst the three treatments for aroma, texture, flavour or overall acceptability. One can conclude that it is possible to partially replace meat and fat by pea fibre in chicken nuggets, without compromising most of the physicochemical characteristics and without altering the sensory acceptance.

Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality

Three kinds of Rosmarinus officinalis extract (powder-acetone, liquid-methanol, liquid-acetone) were used to examine the effects of format-solvent on the active compounds extracted (total phenolic, carnosol and carnosic acid content) and antioxidant activity (FRAP, ABTS). The results showed that both, as the format but also the solvent used, had significant effect on the parameters analyzed (p < 0.05). The highest antioxidant activity was found for the powder-acetone extract followed by the liquid methanol and liquid acetone extracts (p < 0.05). The effect of the three different extracts on the physical-chemical and sensory quality of frozen chicken nuggets was evaluated. At the dose proposed by the European Union Directive 2010/69/EU for the carnosic and carnosol compounds [150 ppm (mg/kg fat basic)], the format-solvent combination of the rosemary extracts used did not modify the chicken nuggets quality characteristics (pH, colour, sensory quality) and still underlines the effectiveness of these extracts.

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p > 0.05), but fibers and ash contents was increased (p < 0.05) amongst treatments. The flour formulated samples were lighter (L* value) less dark (a*) than control. Textural values were affected significantly. On storage, samples with GBF showed lower pH (p > 0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p > 0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.