Development of functional chicken nuggets with the incorporation of broken wheat and carrageenan

The aim of this study was to develop functional chicken nuggets with the incorporation of broken wheat (dalia) and carrageenan (fat replacer), and partial replacement of sodium chloride (NaCl) with potassium chloride (KCl) in the emulsion formulation. Two different types of products were prepared, in which, emulsion of control nuggets contained 10% fat and 1.3% NaCl; while treated nuggets contained 2% dalia, 1% carageenan, 5% fat and 0.8% NaCl + 0.5% KCl in standard formulation. Additional ingredients in treated sample were included with the replacement of lean meat. The products were evaluated for various physicochemical, microbiological and sensory quality parameters. Results indicated that treated samples had significantly (P<0.05) higher emulsion stability, cooking yield and protein content but lower pH, water activity (a_w), moisture and fat content. In regards to sensory attributes, treated products were better than control. Treated samples were exhibited significantly higher scores for appearance and colour, texture and overall acceptability attributes. Textural profile analysis indicated that treated nuggets had significantly higher hardness, chewiness and gumminess but lower stringiness and cohesiveness values than control. Lovibond tintometer colour value did not differ significantly (P>0.05) in between treatment and control group. Treated nuggets also showed lower standard plate count (SPC), TBARS value, FFA content and peroxide value. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl with KCl and addition of fibre have positive impact on product quality besides improving nutritional value of developed chicken nuggets.