Main content area

Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note

Perlo, F., Bonato, P., Teira, G., Fabre, R., Kueider, S.
Meat science 2006 v.72 no.4 pp. 785-788
water content, chicken meat, hot boning, washing, food processing equipment, processed foods, physicochemical properties, pH, lipid content, protein content, sensory properties, color
The effects of different proportions (0%, 10%, 20%, 30%, 40%) of washed mechanically deboned chicken meat (WM) as a substitute for hand deboned chicken meat, on the physicochemical and sensory characteristics of chicken nuggets were evaluated. The addition of WM increased fat content, but it was only significant (P < 0.05) when 40% of WM was added, whereas the protein content was significantly (P < 0.05) reduced as from 20%. Significant differences (P < 0.05) were found in L*, a* and b* values with different proportions of WM, however, these differences were evidently not discerned as shown by the no significant differences (P > 0.05) in deltaE* color scores. The addition of WM did not affect (P > 0.05) sensory attributes of chicken nuggets. From a technical viewpoint, up to 40% WM could be incorporated into nugget formulation instead of hand deboned chicken meat without affecting sensory attributes of the product. Minor changes in composition were observed but they were probably not detrimental to the product.