76D-7 |
Effect of calcium and iron on quality and shelf-life of chicken nuggets |
Y. I. CHOI, Department of Animal Science, College of Agriculture, Chungbuk National University, Cheongju, 361-763, South Korea, B. S. Ko, CherryBro Food Co., Ltd., Jincheon, 365-820, South Korea, and H. S. Chae, National Livestock Research Institute, Suwon, 441-350, South Korea. The market for chicken products such as patties and nuggets is growing fast in Korea, as consumers are using fast food outlets more and more. Chicken meat is good source of protein, potassium, phosphorus, and vitamin B complex, but contents of calcium and iron are generally low. Mineral fortification such as calcium and iron could be applied for nutritional purposes in chicken products. The objective of this research was to determine the effect of calcium and iron on quality and shelf-life of chicken nuggets. Chicken nuggets were made from 50% breast meat, 35% leg meat, and 15% skin emulsion. Egg shell calcium(~17% calcium) and emulsified iron solution (~10% iron) were added to fortified treatment(1.5% and 0.25%, respectively, based on meat wt.). Salt (2%) and sodium tripolyphosphate (0.3%) were added, too. Nuggets were vacuum packaged and stored at -20C for 14 days. The color, shear force, and mastication analysis were evaluated and pH, thiobarbituric acid(TBA), volatile basic nitrogen (VBN) and total aerobic plate count(APCs) were also measured during frozen storage. Non-fortified products were used as control. The contents of calcium and iron were 178mg and 2.4mg per 100g of fortified product, respectively, compared with 29mg and 0.99mg per 100g of control. Fortified nuggets had higher(P<0.05) CIE b* value than control, but there were no significant differences in CIE L* or a* values. Fortified products showed higher(P>0.05) shear force and mastication (cohesiveness and springiness) values than control. During 14 days frozen storage, there were no significant differences in pH, TBA, VBN and APCs values between 2 chicken nuggets. The results showed that addition of calcium and iron to chicken nuggets did not affect color and shelf-life properties, although fortified products had a little harder texture and more yellow color compared to control. Therefore, mineral fortification could be applied in chicken nuggets for nutritional purposes.
Session 76D, Muscle Foods II
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