Development And Characterization Of Duck Nuggets

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dc.contributor.authorLukman, Ismed
dc.date.accessioned2018-10-02T03:34:00Z
dc.date.available2018-10-02T03:34:00Z
dc.date.issued2010-07
dc.description.abstractEstablishment 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, 1.00-1.23mm, 21.26-61.66N/mm2 and 23.02-66.13N/mm, respectively.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6646
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectDevelopment And Characterizationen_US
dc.subjectDuck Nuggetsen_US
dc.titleDevelopment And Characterization Of Duck Nuggetsen_US
dc.typeThesisen_US
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