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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 10 | Page No.: 1555-1558
DOI: 10.3923/pjn.2009.1555.1558
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Proximate Composition, Colour, Texture Profile of Malaysian Chicken Balls
Nurul Huda, Yap Hui Shen and Yong Lin Huey

The results of the analyses of six brands of commercial chicken balls showed significant differences (p<0.05) in chemical composition, colour and texture among all samples. Most of the samples contained high moisture content (between 60.14-72.81%), with protein content ranging from a low of 9.93% to moderately high of 15.06%. However, the fat content displayed an inverse relationship as compared to protein, ranging from 4.26-14.00%. The low ash content ranging from 1.92-2.82%, could be contributed by the presence of salts and flavoring ingredients in the chicken balls. The difference in carbohydrate content ranging from 5.54-20.85%, indicated high usage of meat substitute in certain brands tested. The L, a and b values of cooked chicken balls ranged between 69.61-77.96, -2.02 to 0.33 and 15.66-19.70 respectively. The hardness, cohesiveness, springiness and shear force ranged between 3.73-5.73, 0.55-0.69, 11.40- 13.71, 31.27-53.77 and 0.51-1.28, respectively. Chewiness readings obtained were between 31.27-53.77, possibly contributed by the different thickeners used in the formulations. The research result shows that Malaysian commercial chicken balls are significantly different in their chemical composition, colour and textural properties.
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How to cite this article:

Nurul Huda, Yap Hui Shen and Yong Lin Huey, 2009. Proximate Composition, Colour, Texture Profile of Malaysian Chicken Balls. Pakistan Journal of Nutrition, 8: 1555-1558.

DOI: 10.3923/pjn.2009.1555.1558








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