Evaluation of quality characteristics of functional chicken nuggets incorporated with chicken gizzard blend containing sorghum flour and oilseed
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Date
2020-11
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Present study was conducted to estimate the quality characteristics of functional chicken nuggets incorporated with chicken gizzard blend containing sorghum flour and oilseed. On the basis of sensory optimization trials 8% gizzard, 14% sorghum flour and 12% flaxseed were selected for incorporation in the nuggets. The cooking yield and WHC of the functional chicken nuggets was found to be significantly higher (P<0.05) than other treatments. The proximate analysis revealed a significant decrease (P<0.05) in protein and moisture content, however there was a significant increase (P<0.05) in fat, ash and crude fiber content of functional chicken nuggets. Texture profile analysis revealed a significant increase (P<0.05) in hardness and a significant decrease (P<0.05) in cohesiveness, chewiness and springiness of the functional chicken nuggets. The pH of functional chicken nuggets was significant lower (P<0.05) than other treatments. The functional chicken nuggets performed better for all the antioxidant parameters. TBARS, FFA, PV and TV were significantly lower (P<0.05) and DPPH value was significantly higher indicating a better antioxidant property. The microbiological analysis revealed that the total plate count and yeast and mould count were significantly lower (P<0.05) in functional chicken nuggets. The coliforms were absent throughout the storage period for all the treatments. Sensory evaluation revealed that the functional chicken nuggets scored better in terms of overall acceptability, flavor and juiciness but the appearance and texture scores were significantly lower. Hence, based on following results, we can conclude that the nuggets incorporated with gizzard blend containing sorghum flour and oilseeds has superior attributes in terms of cooking yield, water holding capacity, increased fiber and fat content, antioxidant activity, increased juiciness, flavor and overall acceptability.