Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

• 영문명: Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology
• 발행기관: 한국축산식품학회
• 저자명: Ashok Kumar Pathera Charanjit Singh Riar Sanjay Yadav Pradeep Kumar Singh
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제5호, 901~911쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.10.31

영문 초록

Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

chicken nuggets cooking methods response surface methodology sensory quality