Advanced SearchSearch Tips
Quality Properties of Chicken Nugget with Various Levels of Chicken Skin
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Poultry Science
  • Volume 43, Issue 2,  2016, pp.105-109
  • Publisher : The Korean Society of Poultry Science
  • DOI : 10.5536/KJPS.2016.43.2.105
 Title & Authors
Quality Properties of Chicken Nugget with Various Levels of Chicken Skin
Kim, Hack-Youn; Lee, Jong-Wan; Kim, Ji-Hyuk; Kim, Gye-Woong;
  PDF(new window)
This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget.
nugget;chicken;skin;quality properties;meat product;
 Cited by
육용종계 노계와 산란노계 가슴살 햄의 품질 특성,김학연;김계웅;

한국가금학회지, 2016. vol.43. 3, pp.191-195 crossref(new window)
Quality Properties of Chicken Breast Ham manufactured with Spent Broiler Breeder Hen and Spent Laying Hen, Korean Journal of Poultry Science, 2016, 43, 3, 191  crossref(new windwow)
Effect of the Duck Skin on Quality Characteristics of Duck Hams, Korean Journal for Food Science of Animal Resources, 2017, 37, 3, 360  crossref(new windwow)
Association of Official Analytical Chemists 2000 Official Method of Analysis 15th ed. Maryland, USA.

Bonoli M, Caboni MF, Rodriguez-Estrada MT, Lercker G 2007 Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties. Food Chem 101:1327-1337. crossref(new window)

Costa RM, Oliveira FAR 1999 Modeling the kinetics of water loss during potato frying with a compartmental dynamic model. J Food Eng 41:177-185. crossref(new window)

Gamble MH, Rice P, Seldman JD 1987 Relationship between oil uptake and moisture loss during frying of potato slice from C.V. Recor UK tubers. Int J Food Sci Tech 22:233-241.

Keeton JT 1983 Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of semi-dried chicken jerky. J Food Sci 48: 878-881. crossref(new window)

Kim HY, Kim KJ, Lee JW, Kim GW, Choe JH, Kim HW, Yoon Y, Kim CJ 2015b Quality evaluation of chicken nugget formulated with various contents of chicken skin and wheat fiber mixture. Korean J Food Sci An 35:19-26. crossref(new window)

Kim HY, Kim KJ, Lee JW, Kim GW, Kim CJ 2012 Effects of chicken feet gelatin and wheat levels on quality properties of semi-dried chicken jerky. Kor J Food Sci Ani Res 32(6):732-739. crossref(new window)

Kim HY, Lee JW, Kim JH, Kim GW 2015a Effects of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Korean J Poult Sci 42:327-333. crossref(new window)

Korea Poultry Association. Livestock Products Supply and Demand Statistics. (accessed. Jan 2016)

Krokida MK, Oreopoulou V, Maroulis ZD, Marions-Kouris D 2001 Colour changes during deep fat frying. J Food Eng 48:219-225. crossref(new window)

Moreira RG, Palau JE, Sun X 1995 Deep-fat frying of tortilla chips: An engineering approach. Food Technol 49:146-150.

Ngadi M, Li Y, Oluka S 2007 Quality changes in chicken nuggets fried in oils with different degrees of hydrogenetation. LWT-Food Sci Technol 40:1784-1791. crossref(new window)

Park JH, Choe JH, Kim HW, Hwang KE, Song DH, Yew EJ, Kim HY, Choi YS, Lee SH, Kim CJ 2013 Effects of various extraction method on quality characteristics of duck feet gelatin. Korean J Food Sci An 33:162-169. crossref(new window)

Sadler DH, Young OA 1993 The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausage. Meat Sci 35:259-268. crossref(new window)

Yoo SS, Kook SH, Park SY, Shim JH, Chin KB 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. crossref(new window)