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Effect of caseinates on physico-chemical, textural and sensory properties of chicken nuggets from spent hens



Effect of caseinates on physico-chemical, textural and sensory properties of chicken nuggets from spent hens



Journal of Food Science and Technology 34(4): 316-319



Effect of addition of sodium caseinate and calcium caseinate on different quality attributes of chicken nuggets from spent hens was studied. Emulsion stability and pH of the batters containing caseinate were significantly higher than the control. Both sodium and calcium caseinates improved the product yield at 1% level and reduced the frying losses. Moisture and protein contents were significantly higher in samples containing caseinates. Sodium caseinate increased the firmness of nuggets, while calcium caseinate had no effect. Cohesiveness improved significantly in the experimental samples. Flavour, juiciness and texture scores improved in the samples except in the one with 2% sodium caseinate. A typical non-meaty flavour and excessive firmness was noticed in the samples with 2% levels of caseinates. It was suggested that sodium caseinate at 1% level could be beneficially used to improve the quality of nuggets from spent hens.

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