Optimization of salt reduction and eggplant powder for chicken nugget formulation with white button mushroom as a meat extender

Akesowan A., . and Jariyawaranugoon U., . Optimization of salt reduction and eggplant powder for chicken nugget formulation with white button mushroom as a meat extender. pp. 277-284. ISSN 2550-2166

Chicken nugget extended with white button mushroom was developed by reducing the salt content and enhancing the quality with eggplant powder. A total of two independent variables including salt reduction (040) and eggplant powder (05) were studied using response surface methodology. Physical properties on cooking yield shrinkage firmness and color (L a b) values while sensory analyses on color flavor texture and overall acceptability were evaluated. The results showed that the two variables had significant linear quadratic and interaction effects on the nugget characteristics. The eggplant powder had a greater impact on L a b color values. The cooking yield increased at a low salt reduction (20) but decreased at a high reduction. All physical parameters deteriorated when lowering the salt content. Incorporating a proper level of eggplant powder improved the physical properties of modified nuggets. Sensorial characteristics were deleterious to high salt reduction and eggplant powder. The lower levels of salt reduction and eggplant powder is suitable for producing the chicken/white button mushroom nugget formulation.

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Abstract

Chicken nugget extended with white button mushroom was developed by reducing the salt content and enhancing the quality with eggplant powder. A total of two independent variables including salt reduction (040) and eggplant powder (05) were studied using response surface methodology. Physical properties on cooking yield shrinkage firmness and color (L a b) values while sensory analyses on color flavor texture and overall acceptability were evaluated. The results showed that the two variables had significant linear quadratic and interaction effects on the nugget characteristics. The eggplant powder had a greater impact on L a b color values. The cooking yield increased at a low salt reduction (20) but decreased at a high reduction. All physical parameters deteriorated when lowering the salt content. Incorporating a proper level of eggplant powder improved the physical properties of modified nuggets. Sensorial characteristics were deleterious to high salt reduction and eggplant powder. The lower levels of salt reduction and eggplant powder is suitable for producing the chicken/white button mushroom nugget formulation.

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Item Type:	Article
AGROVOC Term:	Chicken meat
AGROVOC Term:	Salt
AGROVOC Term:	Eggplant
AGROVOC Term:	Mushrooms
AGROVOC Term:	Flavour addition
AGROVOC Term:	Experimental design
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Meat texture
AGROVOC Term:	Acceptability
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10189

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