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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #404841
Research Project: Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed

Location: Quality and Safety Assessment Research Unit

Title: Effects of citrus fiber on texture properties of chicken nugget batter made with wooden breast

Author
item NAWAZ, MUHAMMAD - University Of Georgia
item Bowker, Brian
item MCDONALD, JONATHAN - University Of Georgia
item THIPPAREDDI, HARSHAVARDHAN - University Of Georgia
item STELZLENI, ALEXANDER - University Of Georgia

Submitted to: International Congress of Meat Science and Technology Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/22/2023
Publication Date: 8/20/2023
Citation: Nawaz, M., Bowker, B.C., Mcdonald, J., Thippareddi, H., Stelzleni, A. 2023. Effects of citrus fiber on texture properties of chicken nugget batter made with wooden breast. International Congress of Meat Science and Technology Proceedings. 363.

Interpretive Summary:

Technical Abstract: The objective of this study was to determine if citrus fiber could be used in ground and formed chicken nugget batter made with wooden breast (WB) to improve water-holding capacity and textural properties. Normal broiler breast meat and severe WB were utilized to form chicken nugget batters containing 0% WB (0), 50% WB (50), and 100% WB (100). Batches for each WB level were formulated both with (F) and without (NF) 1% citrus fiber inclusion. After cooking, texture characteristics were measured using Allo-Kramer shear and texture Profile Analysis. Nuggets formulated with 100% WB had greater cook loss than 0% WB nuggets (P < 0.01) but 50% WB nuggets were similar to 0% regardless of fiber inclusion (P > 0.05). The addition of fiber improved cook yield (P < 0.01) by 6.4, 8.5, and 8.9%, respectively for 0%, 50%, and 100% WB (Table 1). Without fiber, nuggets formulated with 50 and 100% WB required less energy and force to shear than normal breast meat nuggets (P < 0.01). The addition of 1% citrus fiber created a WB nugget that was similar in shear energy and force to normal nuggets (P > 0.05) and required less energy and force to shear than nuggets made without fiber (P < 0.01). Similarly, the addition of citrus fiber created a softer and less chewy nugget than those made without fiber (P < 0.01). The addition of fiber also negated the difference reported between 0NF and 100NF (P < 0.01) for hardness and chewiness. Chicken nugget processors can include citrus fiber in chicken nugget batter containing up to 100% wooden breast meat to improved cook yield. The addition of citrus fiber produced a chicken nugget that was softer, required less force and energy to shear than nuggets without citrus fiber and ameliorated the effects of WB.