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Quality Properties of Chicken Nugget with Various Levels of Chicken Skin
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  • 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;
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 Abstract
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.
 Keywords
nugget;chicken;skin;quality properties;meat product;
 Language
Korean
 Cited by
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