Current Journal of Applied Science and Technology

Aims: The effect of sodium chloride (NaCl) reduction and wheat fiber (F) addition on chicken nugget quality was analysed. Storage stability of a low sodium formulation was also determined.

Study Design: Thirteen batches of chicken nuggets were produced according to an arrangement based on a Central Composite Design. In the storage stability study, two batches were elaborated. One batch was similar to products currently marketed; the other batch was selected according to the previous results. These nuggets were stored in a freezer for twelve months.

Place and Duration of Study: Laboratorio de Industrias Cárnicas, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Concordia, Argentina, between July 2012 until October 2015.

Methodology: Chicken nuggets with the addition of sodium chloride (0.5 – (to) 1.9%) and wheat fiber (0 – (to) 2%) were prepared. Physico-chemical parameters such as PH, cooking loss, texture, color, fat, protein and moisture were determined. The effect of NaCl and F on these parameters was analyzed using response surface methodology. A sensory test was also conducted by consumers (60) who evaluated overall acceptability. Storage stability of two batches (Batch 1: no F and 1.6% NaCl; Batch 2: 2% F and 0.8% NaCl) was measured by performing TBARS, microbial counts and descriptive sensory test (14 trained judges) for rancid characteristics. Data was analyzed with ANOVA.

Results: The reduction of NaCl significantly affected pH, moisture, cooking loss and whiteness (P=.05) of chicken nuggets. Moreover, F addition significantly affected pH, moisture and hardness (P=.05). No differences between batches (P>.05) were found in overall acceptability. No changes (P>.05) were found in lipid oxidation and microbiological counts between 2% F + 0.8% NaCl sodium and control nuggets during frozen storage.

Conclusion: The reduction of NaCl by 50% and the addition of 2% fiber improved the quality of chicken nuggets. These chicken nuggets had less cooking loss, tenderer characteristics and a slight decrease in whiteness without affecting consumer acceptability or storage behavior.