Lukman, Ismed
(2010)
Development And Characterization
Of Duck Nuggets.
Masters thesis, Universiti Sains Malaysia.
Abstract
Establishment of standards for duck nugget processing with data proximate and
physicochemical characteristics based on chicken meat has been studied. The
percentage range of moisture, protein, fat, ash and carbohydrate contents of
commercial chicken nuggets ranged was between 34.71-56.51%, 12.52-16.62%,
18.14-25.00%, 1.20-1.58% and 7.52-26.49%, respectively. The L*, a* and b* values
of commercial chicken nuggets ranged between 64.38-68.41, 0.51-3.51 and 16.46-
19.35, respectively. The toughness of commercial chicken nuggets was ranged
between 12.66-18.00 and water holding capacity was ranged between 34.54-51.57%.
Cooking loss value was ranged between 3.37-13.05%. Texture profile analysis
showed the hardness, cohesiveness, springiness, gumminess and chewiness was
ranged between 33.36-77.45N, 0.61-0.80Ns, 1.00-1.23mm, 21.26-61.66N/mm2 and
23.02-66.13N/mm, respectively. The processing factors studied in the development
of duck nugget including the types of flours, ratios of wheat flour used in the
formulations, frying oils and washing treatments.
Actions (login required)
 |
View Item |
![[img]](http://eprints.usm.my/style/images/fileicons/application_pdf.png)
