The study was planned to explore the utility and optimum level of carrageenan as fat replacer in emulsion based low-fat chicken nuggets, which were formulated with 15% added water and only 5% added fat while incorporating carrageenan at three levels viz. 0.3% (Treatment-I), 0.6% (Treatment-II) and 0.9% (Treatment-III), respectively. These treatment low-fat chicken nuggets and control chicken nuggets having 15% added fat in the formulation were analysed for physico-chemical, sensory as well as lipid profile following standard procedures and compared amongst themselves. Cooking yield and moisture percentage of low-fat chicken nuggets were significantly higher (p<0.05) than high-fat control product. Fat and moisture retention also improved significantly (p<0.05) in low-fat chicken nuggets incorporated with carrageenan as compared to control. Shear force value of treatment product with 0.3 and 0.6% carrageenan was comparable to control product, which increased further with 0.9% carrageenan. Flavour, texture and overall acceptability scores of low-fat chicken nuggets followed a declining trend with increase in carrageenan level in the formulation. However, low-fat chicken nuggets with 0.6% carrageenan were adjudged as best among the treatment products and were similar to high-fat control in sensory rating. When these two products were further compared for lipid profile, the total lipids and cholesterol contents of low-fat chicken nuggets with 0.6% carrageenan were 43.14 and 45.22 % less than control nuggets.
K. Sharma, S.K. Mendiratta and B.D. Sharma, 2011. Physico-chemical, Sensory and Lipid Profile of Low-fat Chicken Nuggets Incorporated with Carrageenan as Fat Replacer. International Journal of Meat Science, 1: 70-76.