Effect of different vegetable oils on quality characteristics of frozen chicken nuggets

The quality of theme at products depends upon nature and type of cooking media especially the type of vegetable oils used. In this study, chicken nuggets were fried in three different vegetable oils i.e. soybean, sunflower and canola to determine the selection of best suitable vegetable oil. The nuggets fried in canola oil was found to be lowest in pH, moisture and fat content where as highest in protein and ash content. The nugget fried in canola oil was found to be best in comparison to soybean and sunflower oil sensorily. All vegetable oils were found to have significant effect on physico chemical as well as sensory attributes. Present studies suggest that canola oil is best among the investigated vegetable oils with regard to enhanced storage stability, shelf life and sensory attributes.