TITLE:
Evaluation of Nutritional Value and Acceptability of Chicken Nuggets Produced by Chicken Wings and Dehydrated Shellfish
AUTHORS:
Nadia A. Abd-El-Aziz, Taha A. El Sesy, Saadia M. Hashem
KEYWORDS:
Chicken Nuggets, Chicken Wings, Shellfish, Nutritional Value
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.8,
August
4,
2021
ABSTRACT: Our study investigated the effect of utilizing chicken wings and dehydrated shellfish to produce chicken nuggets rich in
protein, minerals and vitamins. The
proximate composition, nutritional value, physical and sensorial properties
were evaluated. The differently prepared chicken nuggets were supplemented with dehydrated shellfish CN 0%, CN 2%, CN 4% and
CN 6%. There was a significantly reduction in moisture
and an increasing in protein content (P 0% than
CN 2%, CN 4% and CN 6%. Ash content was increasing with added dehydrated shellfish, while the reduction in carbohydrates and total calories of the different chicken
nuggets were noticed with the significant gradual rise in pH values, TBA values showed no significant
difference (P 0% had
the lowest concentration of all minerals, and had lower values of
vitamins A, E and D but CN 6% had higher values of vitamins A, E and D. Control Nuggets (CN 0%) had
the lowest value of yellowness and highest value of lightness but CN 6% had the highest value of yellowness and, the lowest value of lightness. The redness had a slightly reduction. All samples showed slight
changes in hardness, cohesiveness, springiness, gumminess and
chewiness were noticed. An increase in WHC, pick-up, and cooking loss of chicken nuggets with
dehydrated shellfish was noticed. Panelists accepted all prepared chicken
nuggets and the chicken nuggets CN 4% had the highest score compared with other chicken nuggets prepared.