Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain

Authors

  • K Selvakumar Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Veterinary College and Research Institute, Orathanadu– 614 625, Thanjavur District, Tamil Nadu, India.
  • M Anna Anandh Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Veterinary College and Research Institute, Orathanadu– 614 625, Thanjavur District, Tamil Nadu, India.
  • G Rajarajan Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Veterinary College and Research Institute, Orathanadu– 614 625, Thanjavur District, Tamil Nadu, India.
  • R Ilavarasan R. Ilavarasan Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Veterinary College and Research Institute, Orathanadu– 614 625, Thanjavur District, Tamil Nadu, India.
  • A Sangeetha Department of Veterinary Public Health and Epidemiology

DOI:

https://doi.org/10.48165/jms.2024.19.01.07

Keywords:

Acceptability, Banana, Chicken, Fiber, Functional, Meat, Nuggets, Quality, Plantain

Abstract

Chicken nuggets were prepared with 5%, 10%, and 15% steam cooked  unripe plantain without peel, and their qualities were evaluated. Linear  and significantly (P < 0.01) increased values were observed for emulsion  stability, cooking yield, moisture retention, fat retention, moisture, and  total ash contents. Conversely significantly (P<0.01) reverse trends were  observed for emulsion pH, product pH, protein and fat contents. Fiber  content values were significantly increased from0.46±0.03 to 5.71±0.08%.  Sensory evaluation done using nine point hedonic scale indicated that  10% cooked unripe plantain without peel resulted in higher scores for  appearance, colour, flavor, juiciness, tenderness, texture and overall  acceptability among the three treatments. Thus, it can be concluded that,  10% cooked unripe plantain without peel can be successfully used for  preparation of fiber enriched functional chicken nuggets of acceptable  quality.

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Published

2024-04-25

Issue

Vol. 19 No. 1 (2024): Journal of Meat Science (June) 2024

Section

Research Article

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Selvakumar, K., Anandh, M.A., Rajarajan, G., Ilavarasan , R., & Sangeetha, A. (2024). Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain . Journal of Meat Science, 19(1), 60–65. https://doi.org/10.48165/jms.2024.19.01.07
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