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  • Title: Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.).
    Author: Verma AK, Sharma BD, Banerjee R.
    Journal: J Sci Food Agric; 2012 Jul; 92(9):1848-54. PubMed ID: 22511275.
    Abstract:
    BACKGROUND: There is growing demand for the meat products having healthier characteristics. In an endeavour to develop low-salt, low-fat and high-fibre chicken nuggets an investigation was carried out to observe the effects of partial replacement (40%) of sodium chloride in pre-standardised low-fat chicken nuggets (Control, 20 g kg⁻¹ NaCl) with a salt substitute blend as well as incorporation of bottle gourd (Lagenaria siceraria L.) in the resulting low-salt, low-fat products at three different levels, i.e. 50, 75 and 100 g kg⁻¹ (Treatments, 12 g kg⁻¹ NaCl) on the various quality attributes. RESULTS: Sodium chloride replacement decreased (P < 0.01) emulsion and product pH, cooking yield, moisture, ash, yellowness, hue value and textural properties. pH values, moisture and dietary fibre increased (P < 0.01) while cooking yield, % protein, textural properties and total cholesterol were decreased with the incorporation of bottle gourd in low-salt, low-fat nuggets. Sensory attributes of the product were not affected with salt replacement; however, inclusion of bottle gourd at higher levels decreased (P < 0.05) flavour and texture scores. CONCLUSION: The results suggest that low-salt, low-fat and high-fibre chicken nuggets can be developed with the use of a salt substitute blend and bottle gourd without affecting their acceptability.
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