Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

다국어 초록 (Multilingual Abstract)

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties ofchicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin(50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nug-get samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. Thewater content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased withincreasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pHof the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all thesamples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sam-ple. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evalu-ation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporationof a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.

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