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Effect of modified soy-protein on quality attributes of extended chicken nuggets.

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Title Effect of modified soy-protein on quality attributes of extended chicken nuggets.
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Creator Muthukumar M, Naveena B.M, Kanchana K and Kulkarni V.V
 
Subject Chicken products, Soy proteins, Products quality, Storage stability Affiliation
 
Description Not Available
A study was conducted to assess the effect of incorporation of modified soy protein (MSP) on the functional and quality attributes of extended chicken nuggets. Negative control group nuggets were prepared by utilizing 67% meat, 10% ice flakes and other non-meat ingredients (binders, spice, condiments, etc.), whereas the positive control and MSP nuggets were prepared with 62% meat, 15% ice flakes and other non-meat ingredients. In case of MSP nuggets, 0.5% of binder was replaced with modified soy protein. No significant (p>0.05) difference in pH, emulsion stability, cooking yield, expressible water and proximate composition was observed among the negative control, positive control and modified soy protein incorporated chicken nuggets. The negative control group exhibited significantly higher (p
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Date 2018-10-01T10:34:37Z
2018-10-01T10:34:37Z
2017-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/7429
 
Language English
 
Relation Not Available;
 
Publisher Indian Journals.com