DEVELOPMENT AND CHARACTERIZATION OF DUCK NUGGETS

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Date
2010-07
Authors
LUKMAN, ISMED
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Abstract
Establishment of standards for duck nugget processing with data proximate and physicochemical characteristics based on chicken meat has been studied. The percentage range of moisture, protein, fat, ash and carbohydrate contents of commercial chicken nuggets ranged was between 34.71-56.51%, 12.52-16.62%, 18.14-25.00%, 1.20-1.58% and 7.52-26.49%, respectively. The L*, a* and b* values of commercial chicken nuggets ranged between 64.38-68.41, 0.51-3.51 and 16.46- 19.35, respectively. The toughness of commercial chicken nuggets was ranged between 12.66-18.00 and water holding capacity was ranged between 34.54-51.57%. Cooking loss value was ranged between 3.37-13.05%. Texture profile analysis showed the hardness, cohesiveness, springiness, gumminess and chewiness was ranged between 33.36-77.45N, 0.61-0.80Ns, l.OO-l.23mm, 21.26-61.66N/mm2 and 23.02-66.13N/mm, respectively. The processing factors studied in the development of duck nugget including the types of flours, ratios of wheat flour used in the formulations, frying oils and washing treatments. Sensory properties of duck nugget were evaluated. The results showed that moisture, fat, protein and carbohydrate contents were significantly different (P<O.05) with the variation of wheat flour used in the formulations. The L *, a* and b* values of cooked duck nuggets was ranged between 56.97-60.33, 4.19-4.66 and 19.19-19.98, respectively. Duck nugget made with wheat flour showed lower cooking loss, higher toughness and water holding capacity similarly it showed highest overall acceptability compared to other samples. The formulation of duck nugget with the ratio of 30% wheat flour and 70% duck meat was similar in chemical composition, colour, textural properties and sensory evaluation of commercial chicken nugget. Cooking loss of duck nugget fried with canola oil showed lower value although there was no significant difference (P>O.05) compared to other frying oils. In general, washing treatment enhanced acceptability of duck nugget. Significant differences (P<O.05) were found in lightness (L *) and yellowness (b*) value. Washing treatment was found to affect textural properties of duck nugget, however there was no significant difference (P<O.05) in pH, toughness, cooking loss and water holding capacity of duck nuggets prepared from the meat washed with only two or three washing cycle. Duck meat nuggets from washing cycles showed colour, odour, taste, gumminess, hardness, juiciness and overall acceptability that were significantly different (P<O.05). The duck nuggets made from mechanically debone duck meat that had been through a two washing cycles were found to be more stable, uniform, and showing high acceptability in terms of quality.
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DEVELOPMENT , CHARACTERIZATION
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