INCORPORATION OF CHICKEN BY-PRODUCTS IN MUTTON NUGGETS

Authors
KONDAIAH N ANJANEYULU ASR LAKSHMANAN V
Citation
N. Kondaiah et al., INCORPORATION OF CHICKEN BY-PRODUCTS IN MUTTON NUGGETS, Journal of Food Science and Technology, 30(2), 1993, pp. 143-144
Citations number
NO
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
2
Year of publication
1993
Pages
143 - 144
Database
ISI
SICI code
0022-1155(1993)30:2<143:IOCBIM>2.0.ZU;2-0
Abstract
Emulsion-based mutton nuggets. incorporating chicken byproducts i.e. s kin, gizzard and heart (SGH) from spent hens, were evaluated for yield and quality. Three formulations containing 15% mutton fat, 15 and 25% SGH were compared. Emulsion stability, cooking loss and composition w ere nearly similar, but flavour scores were significantly higher for 1 5% SGH. Incorporation of SGH resulted in better acceptability of mutto n nuggets as compared to those with mutton fat.