Determination of Nutritional Value and Acceptability of Chicken Nuggets Produced by Chicken Wings and Dehydrated Shellfish

The goal of this research was to employ chicken wings in processed chicken nuggets and shellfish as a source of protein, vitamins, and minerals in order to create healthful and cost-effective goods. As a result, after preparation, the proximate compositions, nutritional value, physical, and sensory aspects of these goods were assessed. Dehydrated shellfish CN0, CN2, CN4, and CN6 percent were added to various cooked chicken nuggets. All chicken nuggets had a substantial decrease in moisture and an increase in protein content (p 0.05) when compared to the control (CN). CN0 percent had a much higher fat level than CN2 percent, CN4 percent, and CN6 percent. The ash level of the chicken nuggets increased when dry shellfish was added, whereas the carbohydrate and overall calorie content decreased. There was no significant difference in TBA values between chicken nuggets (p 0.05). The use of dehydrated shellfish in the preparation of chicken nuggets resulted in a significant increase in the content of Ca, Fe, Na, K, Zn, Mg, and Mn. CN0 percent had the lowest concentration of all minerals and had lower value of vitamins A, E, and D, whereas CN6 percent had higher value of vitamins A, E, and D. The lowest value of yellowness and maximum value of lightness were found in control nuggets (CN0 percent), whereas the highest value of yellowness and lowest value of lightness were found in CN6 percent. The redness has subsided a little. Minor changes in hardness, cohesiveness, springiness, gumminess, and chewiness were seen in all samples. When dehydrated shellfish was added to chicken nuggets, the amount of WHC, pick-up, and cooking loss increased. When compared to other prepared chicken nuggets, panellists accepted all of them, but the chicken nuggets CN4 percent obtained the highest score.

Author(S) Details

Nadia A. Abd-El-Aziz
Department of Meat and Fish Technology Research, Food Technology Research Institute, Agric. Research Center, El- Sabahia, Alexandria, Egypt.

T. A. Elsesy
Department of Meat and Fish Technology Research, Food Technology Research Institute, Agriculture Research Center, Cairo, Egypt.

Saadia M. Hashem
Department of Food Science and Technology, Faculty of Agriculture, Alexandria University, El-Shatby, 21545, Alexandria, Egypt.

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