National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study was aimed to evaluate the effect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as functional fat replacers on the quality characteristics of chicken nuggets. Thirteen formulations (T1 to T13) were developed with varying levels of Inulin (5%, 10%, 15%) and HPMC (0%, 0.5%, 0.75%, 1.0%), partially replacing chicken skin to reduce overall fat content. The nuggets were assessed for cooking yield, emulsion stability and sensory attributes including appearance, flavour, texture, juiciness, mouth coating and overall acceptability. Results revealed that the T13 formulation (15% Inulin and 1% HPMC) significantly (p < 0.01) improved cooking yield and emulsion stability, while also achieving the highest scores across most sensory parameters. These improvements were attributed to better cooking yield and emulsion formation facilitated by the functional properties of Inulin and HPMC. In conclusion, the combined use of Inulin and HPMC offers a promising strategy for reducing fat content in chicken nuggets without compromising sensory quality, thereby supporting the development of healthier meat based convenience foods that align with evolving consumer preferences.
Abiala, O., M. Abiala, B. Omojola, 2022. Quality attributes of chicken nuggets extended with different legume flours. Food Production, Processing and Nutrition, 4(1), 20.
Basic Animal Husbandry Statistics, 2024. Department of Animal Husbandry and Dairying, New Delhi, Government of India. Available from https://dahd.gov.in/schemes/programmes/animal-husbandry-statistics.
Biswas, S., A. Chakraborty and S. Sarkar, 2006. Comparison among the qualities of patties prepared from chicken broiler, spent hen and duck meats. Poult. Sci., 43(2): 180-186.
Cegielka, A. and K. Tambor, 2012. Effect of Inulin on the physical, chemical and sensory quality attributes of polish chicken burgers. Journal of Food Research, 1(1), pp.169-178.
El-Anany, A. M., R. F. M. Ali and A. M. El-Anany, 2020. Nutritional and quality characteristics of chicken nuggets incorporated with different levels of frozen white cauliflower. Italian Journal of Food Science, 32(1), 2020–2067.
Eswarapragada, N. M., P. M. Reddy and K. Prabhakar, 2010. Quality of low fat pork sausage containing milk-co-precipitate. Journal of Food Science and Technology, 47(5):571-573.
FAO, 2023. Food and Agriculture Organization Statistical Yearbook 2023. https://dahd.gov.in/sites/default/files/2024-10/AnnualReport202324.pdf
Kiran, M., C. O. Vinayanada, B. Jagannatha Rao, B. D. Ravindra and B. S. Ramachandra, 2019. The effect of different cooking methods and binding materials on physico-chemical and sensory quality of different emulsion-based chicken products. Journal of Animal Research, 8(1), 119–124.
Kumar, V., R. Sharma and A. Das, 2023. Functional roles of Inulin and HPMC in low-fat meat formulations. Meat Science, 200, 109127.
Lim, M. F., M. Y. Maskatand W. A. Wan Mustapha, 2009. Effect of hydroxypropyl methylcellulose and frying time on the loss of eugenol during frying. Sains Malaysiana, 38(3), 347–351.
Mahmud, N., J. Islam and R. Tahergorabi, R. 2024. Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel. Journal of Agriculture and Food Research, 18(11), 101364.
Mohan, A., P. Singh and S. Rao, (2022). Development of low-fat meat products using dietary fiber. Journal of Food Processing and Preservation, 46(5), e16754.
Naghdi S, M. Rezaei, M. Kashir, F. Rezaei, S. Naseri, H. Nourani, Z. Khakpour, 2025. Development and evaluation of low-fat fish and chicken nuggets fortified with date seed powder and quinoa flour as agricultural dietary fiber sources. Food SciNutr. 13(4):e4749.
Reddy, D. M. and S. Vani, 2017. Comparision of fiber rich flours on value added chicken meat balls. International Journal of Chemical Studies. 5(4): 610-612.
Sharma, R., S. Sahu and M. Thomas, 2022. Comparative evaluation of fat replacers in poultry nuggets. Indian Journal of Animal Research, 56(12), 1567–1574.
Silva-Vazquez, R., E. Flores-Giron, A. Quintero-Ramos, M. E. Hume and G. Mendez-Zamora, 2018. Effect of Inulin and pectin on physicochemical characteristics and emulsion stability of meat batters. CyTA-Journal of Food, 16(1), 306-310.
Soorgi, M., Mohebbi, M., Mousavi, S.M. & Shahidi, F. 2011. The effect of methylcellulose, temperature and microwave pretreatment on kinetic of mass transfer during deep fat frying of chicken nuggets. Food and Bioprocess Technology, 5(5): 1521-1530.
Suradkar U. S., N. A. Bumla, A. Maria, A. H. Sofi and S. A. Wani, 2013. Comparative Quality of chicken nuggets prepared from Broiler, spent hen and combination meats. International Journal of Food Nutrition and Safety. 3(3): 119-126.
Verma, S. K., P. N. Zanzad, S. Biswas, P. Kumar and B. Kumari, 2012. Effect of addition of sodium caseinate, whole egg powder on the quality of chicken sausage made with poultry byproducts. J. Animal Research. 2:271-284.
Verma, V., R. Devi and R. K. Verma, 2024. Effect of moringa leaf powder on the microbiological quality of chicken nuggets under refrigeration condition. Journal of Experimental Zoology India, 27(1).
Yogesh, K., T. Ahmad, G. Manpreet, K. Mangesh and P. Das, 2013. Characteristics of chicken nuggets as affected by added fat and variable salt contents. Journal of Food Science and Technology, 50(1), 191-196.
Citations |
 |
 |
 |
 |
