DOI QR코드

DOI QR Code

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

  • Kim, Hack-Youn ;
  • Kim, Kon-Joong ;
  • Lee, Jong-Wan ;
  • Kim, Gye-Woong ;
  • Choe, Ju-Hui ;
  • Kim, Hyun-Wook ;
  • Yoon, Yohan ;
  • Kim, Cheon-Jei
  • Received : 2014.07.08
  • Accepted : 2014.09.02
  • Published : 2015.02.28

Abstract

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.

Keywords

chicken;nugget;skin;dietary fiber

References

  1. Turhan, S., Sagir, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicled in low-fat beef burgers. Meat Sci. 71, 312-316. https://doi.org/10.1016/j.meatsci.2005.03.027
  2. Vural, H., Javidipour, I., and Ozbas, O. O. (2004) Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurter. Meat Sci. 67, 65-72. https://doi.org/10.1016/j.meatsci.2003.09.006
  3. Yoo, S. S., Kook, S. H., Park, S. Y., Shim, J. H., and Chin, K. B. (2007). Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers. Int. J. Food Sci. Tech. 42, 1114-1122. https://doi.org/10.1111/j.1365-2621.2006.01402.x
  4. Park, J. H., Choe, J. H., Kim, H. W., Hwang, K. E., Song, D. H., Yeo, E. J., Kim, H. Y., Choi, Y. S., Lee, S. H., and Kim, C. J. (2013) Effects of various extraction method on quality characteristics of duck feet gelatin. Korean J. Food Sci. An. 33, 162-169. https://doi.org/10.5851/kosfa.2013.33.2.162
  5. Puolanne, E. and Ruusunen, M. (1981) The properties of connective tissue membrane and pork skin as raw materials for cooked sausage. Meat Sci. 5, 371-382. https://doi.org/10.1016/0309-1740(81)90035-8
  6. Ramirez, M. R., Morcuende, D., Estevez, M., and Cava, R. (2004) Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops. Food Chem. 88, 85-94. https://doi.org/10.1016/j.foodchem.2004.01.024
  7. Sadler, D. H. N. and Young, O. A. (1993) The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausage. Meat Sci. 35, 259-268. https://doi.org/10.1016/0309-1740(93)90055-M
  8. SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  9. Thebaudin, J. Y., Lefebvre, A. C., Harrington, M. H., and Bourgeois, C. M. (1997) Dietary fibers: Nutritional and technological interest. Trends Food Sci. Tech. 8, 41-48. https://doi.org/10.1016/S0924-2244(97)01007-8
  10. Vural, H. and Javidipour, I. (2002) Replacement of beef fat in frankfurters by interesterified palm, cottonseed, and olive oils. Eur. Food Res. Technol. 214, 465-468. https://doi.org/10.1007/s00217-002-0502-5
  11. Osburn, W. N. and Mandigo, R. W. (1998) Reduced-fat bologna manufactured with poultry skin connective tissue gel. Poult. Sci. 77, 1574-1584. https://doi.org/10.1093/ps/77.10.1574
  12. Ozvural, E. B. and Vural, H. (2008) Utilization of interesterified oil blends in the production of frankfurters. Meat Sci. 78, 211-216. https://doi.org/10.1016/j.meatsci.2007.06.012
  13. Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., and Marions-Kouris, D. (2001) Colour changes during deep fat frying. J. Food Eng. 48, 219-225. https://doi.org/10.1016/S0260-8774(00)00161-8
  14. Lee, M. A., Han, D. J., Jeong, J. Y. Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714. https://doi.org/10.1016/j.meatsci.2008.03.010
  15. Lin, K. W. and Huang, C. Y. (2008) Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage.Meat Sci. 79, 615-622. https://doi.org/10.1016/j.meatsci.2007.10.026
  16. Moreira, R. G., Palau, J. E., and Sun, X. (1995) Deep-fat frying of tortilla chips: An engineering approach. Food Technol.49, 146-150.
  17. Mansour, E. H. and Khalil, A. H. (1999) Characteristics of low-fat beefburgers as influenced by various types of wheat fibers. J. Sci. Food Agr. 79, 493-498. https://doi.org/10.1002/(SICI)1097-0010(19990315)79:4<493::AID-JSFA4>3.0.CO;2-5
  18. Matulis, R. D., Mckeith, F. K., Sutherland, J. W., and Brewer, M. S. (1995) Sensory characteristics of frankfurters as affected by fat, salt, and pH. J. Food Sci. 60, 42-47. https://doi.org/10.1111/j.1365-2621.1995.tb05603.x
  19. Mittal, G. S. and Barbut, S. (1994) Effects of fat reduction on frankfurters physical and sensory characteristics. Food Res. Int. 27, 425-431. https://doi.org/10.1016/0963-9969(94)90236-4
  20. Ngadi, M., Li, Y., and Oluka, S. (2007) Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT-Food Sci. Technol. 40, 1784-1791. https://doi.org/10.1016/j.lwt.2007.01.004
  21. Nuria, G. M., Maria-Isabel, A. S., and Olga, M. B. (1999) Characterisation of low-fat high-dietary fiber frankfurters. Meat Sci. 52, 256-257.
  22. Eilert, S. J. and Mandigo, R. W. (1993) Procedure for soluble collagen in thermally processed meat products. J. Food Sci. 58, 948-949. https://doi.org/10.1111/j.1365-2621.1993.tb06085.x
  23. Fiszman, S. M. and Salvador, A. (2003) Recent developments in coating batters. Trends Food Sci. Tech. 14, 399-407. https://doi.org/10.1016/S0924-2244(03)00153-5
  24. Gamble, M. H., Rice, P., and Seldman, J. D. (1987) Relationship between oil uptake and moisture loss during frying of potato slices from C.V. Recor UK tubers. Int. J. Food Sci. Tech. 22, 233-241.
  25. Garcia, M. L., Dominguez, R., Galvez, M. D., Casas, C., and Selgas, M. D. (2002) Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Sci. 60, 227-236. https://doi.org/10.1016/S0309-1740(01)00125-5
  26. Kim, H. Y., Kim, K. J., Lee, J. W., Kim, G, W., and Kim, C. J. (2012) Effects of chicken feet gelatin and wheat fiber levels on quality properties of semi-dried chicken jerky. Korean J. Food Sci. An. 32, 732-739. https://doi.org/10.5851/kosfa.2012.32.6.732
  27. Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fiber and carrageenan on frankfurters formulatedwith 5, 12 and 30% fat. Meat Sci. 45, 273-281. https://doi.org/10.1016/S0309-1740(96)00109-X
  28. Jiménez-Colmenero, F. (1996) Technologies for developing low-fat meat products. Trends Food Sci. Tech. 7, 41-48. https://doi.org/10.1016/0924-2244(96)81327-6
  29. Keeton, J. T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-881. https://doi.org/10.1111/j.1365-2621.1983.tb14921.x
  30. Kim, H. Y., Lee, E. S., Jeong, J. Y., Choi, J. H., Choi, Y. S., Han, D. J., Lee, M. A., Kim, S. Y., and Kim, C. J. (2010) Effect of bamboo salt on the physicochemical properties of meat emulsion systems. Meat Sci. 86, 960-965. https://doi.org/10.1016/j.meatsci.2010.08.001
  31. Bloukas, J. G. and Paneras, E. D. (1993) Substituting olive oil for pork backfat affects quality of low-fat frankfurters. J. Food Sci. 58, 705-709. https://doi.org/10.1111/j.1365-2621.1993.tb09339.x
  32. Bonifer, L. J., Froning, G. W., Mandigo, R. W., Cuppett, S. L., and Meagher, M. M. (1996) Textural, color, and sensory properties of bologna containing various levels of washed chicken skin. Poultry Sci. 75, 1047-1055. https://doi.org/10.3382/ps.0751047
  33. Choe, J. H., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A. An, K. I., and Kim, C. J. (2009) Effect of kimchi powder level and pork skin on the quality characteristics of liver sausages. Korean J. Food Sci. An. 29, 203-212. https://doi.org/10.5851/kosfa.2009.29.2.203
  34. Choe, J. H., Kim, H. Y., Lee, J. M., Kim, Y. J. and Kim, C. J. (2013) Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Sci. 93, 849-854. https://doi.org/10.1016/j.meatsci.2012.11.054
  35. Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 55, 463-469. https://doi.org/10.1016/S0309-1740(00)00006-1
  36. Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271. https://doi.org/10.1016/j.meatsci.2009.01.019
  37. Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2011) Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci. 88, 59-66. https://doi.org/10.1016/j.meatsci.2010.12.003
  38. Costa, R. M. and Oliveira, F. A. R. (1999). Modeling the kinetics of water loss during potato frying with a compartmental dynamic model. J. Food Eng. 41, 177-185. https://doi.org/10.1016/S0260-8774(99)00095-3
  39. An, K. I., Choi, J. H., Choi, Y. S., Han, D. J., Kim, H. Y., Lee, M. A., Kim, S. Y., Kim, T. H., and Kim, C. J. (2010) Effect of Kimchi powder on quality characteristics of semi-dried pork jerky. Korean J. Food Sci. An. 30, 198-205. https://doi.org/10.5851/kosfa.2010.30.2.198
  40. Ang, J. F. (1993) Reduction of fat in fried batter coatings with powdered cellulose. J. Am. Oil Chem. Soc. 70, 619-622. https://doi.org/10.1007/BF02545330
  41. AOAC (2000) Official methods of analysis of AOAC international(17th ed.). Maryland, USA: Association of Official Analytical Chemistry.

Cited by

  1. Development of Chicken Nuggets Added with Wheat Fiber vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.731
  2. Quality Properties of Chicken Nugget with Various Levels of Chicken Skin vol.43, pp.2, 2016, https://doi.org/10.5536/KJPS.2016.43.2.105
  3. Physical, Chemical and Sensorial Properties of Low-Fat and Gluten-Free Chicken Nuggets 2017, https://doi.org/10.1080/15428052.2017.1310071
  4. Development of Tteokgalbi Added with Red Pepper Seed Powder vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.255
  5. Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky vol.42, pp.4, 2015, https://doi.org/10.5536/KJPS.2015.42.4.327
  6. Determination of macro and trace elements in canned marine products by inductively coupled plasma—optical emission spectrometry (ICP-OES) and ICP—mass spectrometry (ICP-MS) pp.1532-236X, 2018, https://doi.org/10.1080/00032719.2018.1510938
  7. L.) sprout and collagen and its optimization for reduced-fat patties vol.42, pp.4, 2018, https://doi.org/10.1111/jfpp.13576

Acknowledgement

Grant : 축산식품사업단