EFFECT OF CASEINATES ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF CHICKEN NUGGETS FROM SPENT HENS

Effect of addition of sodium caseinate and calcium caseinate on differ ent quality attributes of chicken nuggets from spent hens was studied. Emulsion stability and pH of the batters containing caseinate were si gnificantly higher than the control. Both sodium and calcium caseinate s improved the product yield at 1% level and reduced the frying losses . Moisture and protein contents were significantly higher in samples c ontaining caseinates. Sodium caseinate increased the firmness of nugge ts. while calcium caseinate had no effect Cohesiveness improved signif icantly in the experimental samples. Flavour, juiciness and texture sc ores improved in the samples except In the one with 2% sodium caseinat e. A typical non-meaty flavour and excessive firmness was noticed in t he samples with 2% levels of caseinates. It was suggested that sodium caseinate at 1% level could be beneficially used to improve the qualit y of nuggets from spent hens.