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International Journal of Meat Science

Year: 2011 | Volume: 1 | Issue: 1 | Page No.: 70-76
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Authors

K. Sharma

S.K. Mendiratta

B.D. Sharma

Keywords

Research Article

Physico-chemical, Sensory and Lipid Profile of Low-fat Chicken Nuggets Incorporated with Carrageenan as Fat Replacer

K. Sharma, S.K. Mendiratta and B.D. Sharma
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.
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