Assessment of physicochemical and sensory quality of chicken meat nuggets incorporated with Chenopodium album seed powder

Abstract:

The purpose of this study was to assess the physico-chemical and sensory quality of chicken meat nuggets incorporated with Chenopodium album seed powder. Chicken meat nuggets were prepared with four different levels of Chenopodium album seed powder 0% (Control), 3% (T₁), 6% (T₂), and 9% (T₃). Incorporation of Chenopodium album seed powder in chicken meat nuggets resulted in significantly higher (P≤0.05) emulsion stability and cooking yield where as moisture content of Chenopodium album seed powder incorporated chicken nuggets was significantly lower (P≤0.05). Protein and fat content of chicken nuggets were not significantly affected by Chenopodium album seed powder incorporation. Ash and crude fiber of chicken meat nuggets increased significantly (P≤0.05) with an increase in the incorporation level of Chenopodium album seed powder. Ash and crude fibre of T₁, T₂, and T₃ increased significantly (P≤0.05) as compared to the control. Chicken nuggets containing 6% Chenopodium album seed powder showed no significant difference in colour and appearance, flavour, texture, juiciness and overall acceptability than control. On the other hand, 9% inclusion level resulted in significantly lower (P≤0.05) colour and appearance, flavour, juiciness and overall acceptability. Based on the above findings, incorporation of 6% Chenopodium album seed powder was found to be optimum in chicken meat nuggets.