Ismed, Ismed and Huda, Nurul and Ismail, Noryati (2009) Physicochemical and sensory properties of commercial chicken nuggets. Asian Journal of Food and Agro-Industry, 2 (2). pp. 171-180. ISSN ISSN 1906-3040
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Abstract
Proximate composition, colour, toughness and sensory properties five brands of commercial chicken nuggets were evaluated. The proximate composition of commercial chicken nugget showed significant difference (p<0.05) between samples. The range of moisture, protein, fat, ash and carbohydrate content were 34.71-56.51%, 12.52-16.62%, 18.14-25.00%, 1.20-1.58% and 7.52-26.49%. The L, a and b values of cooked chicken nuggets ranged between 64.38 – 68.41, 0.51 – 3.51 and 16.46 - 19.35, respectively. The toughness values of chicken nuggets ranged from 12.66 – 18.00 and water holding capacity ranged from 34.54 – 51.57%. The weight of chicken nuggets ranged from 18.28 - 29.77g and cooking loss value ranged from 3.37 – 13.05%. The hardness, cohesiveness, springiness, gumminess and chewiness ranged between 33.36 – 77.45, 0.61 – 0.80, 1.00 – 1.23, 21.26 – 61.66 and 23.02 – 66.13, respectively. From sensory evaluation, it was shown that generally all samples were acceptable to the panellists. This result showed that Malaysian chicken nuggets produced by different manufacturers, were significantly different in chemical composition, colour, textural properties and sensory evaluation. Keywords: fast food, chicken nuggets, physicochemical properties, sensory evaluation, Malaysia.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Unit atau Lembaga: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Ismed Ismed |
| Date Deposited: | 01 Apr 2011 08:06 |
| Last Modified: | 01 Apr 2011 08:06 |
| URI: | http://repository.unand.ac.id/id/eprint/6524 |
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