Effects of citrus fiber on texture and water-holding capacity of wooden breast chicken nuggets

Authors: NAWAZ, MUHUMMAD JUNAID - University Of Georgia; THIPPAREDDI, HARSHAVARDHAN - University Of Georgia; Bowker, Brian; Zhuang, Hong; Chatterjee, Debolina; STELZLENI, ALEXANDER - University Of Georgia

Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 6/4/2024
Publication Date: 6/16/2024
Citation: Nawaz, M., Thippareddi, H., Bowker, B.C., Zhuang, H., Chatterjee, D., Stelzleni, A. 2024. Effects of citrus fiber on texture and water-holding capacity of wooden breast chicken nuggets. American Meat Science Association Conference Reciprocal Proceedings. No. 46.

Interpretive Summary:

Technical Abstract: Objectives: The wooden breast (WB) myopathy causes substantial revenue loss to the poultry meat industry. Wooden breast is described by excessive adipose and connective tissue deposition leading to hardness and diminished waterholding capacity (WHC). Utilizing WB in further processed products is an avenue for value addition. However, incorporating WB in ground products (meatballs and patties) diminished product quality. Citrus fiber was reported to ameliorate texture and WHC of normal chicken patties and meatballs. This study aimed to determine if citrus fiber could improve WHC and textural properties in WB chicken nuggets. Materials and Methods: Across 3 replications 450 kg of normal and severe woody breast fillets were selected 4h postmortem from a local commercial broiler facility and transported on ice to the University of Georgia Meat Science and Technology Center. Collected breasts were individually evaluated by manual palpation and visual characterization to confirm normal and severe WB characteristics. Breasts were coarse (1.27 cm) ground and separated into six 11.34 kg batches based on WB content resulting in two batches each for 0% WB (WB0), 50% WB (WB50), and 100% WB (WB100). One out of the two batches had 0.1134 kg (1%) replaced with citrus fiber resulting in three treatment batches with fiber (F) and three without fiber (NF). A 2.5% spice blend (0.75% NaCl, 0.65% sucrose, 0.6% onion powder, 0.3% garlic powder, and 0.1% white pepper and paprika) and 10% water was added into each of six batches and finely (0.48 cm) ground. Batters were extruded through a three-slot die (0.95 × 3.17 cm) attached to vacuum stuffer to form nugget strips. Strips were subjected to blast-freezing (-40') for 30 min and cut into 5 cm long nuggets. Five sets of nuggets (3 nuggets each) per treatment within each replication were randomly selected, vacuum packaged, and frozen for sensory and texture analyses. Data were analyzed as a Randomized Complete Block Design with 2 × 3 factorial arrangements using MIXED procedure of SAS 9.4. Woodiness (WB) and fiber inclusion (FIB) were the fixed effects and replication was the random term. Results: Wooden breast blends had different pH (P < 0.01), where WB0 had the lowest pH followed by WB50 and WB100. Fiber inclusion improved cook yield (P < 0.01) by 6.4, 8.5, and 8.9%, respectively for WB0, WB50, and WB100. There were WB×FIB interactions for shear energy (P < 0.01) but not for shear force (P > 0.05). Fiber incorporation mitigated shear energy and force (P > 0.05) differences between WB0, WB50, and WB100 nuggets, and the nuggets required less energy and force (P < 0.01) to shear than nuggets without fiber. There were WB×FIB interactions for hardness, chewiness, and springiness (P < 0.01). No fiber WB0 were harder and chewier than WB100 nuggets (P < 0.01) but there was no difference in hardness or chewiness (P > 0.05) of FIB incorporated WB0, WB50, and WB100 nuggets, and nuggets with fiber were softer, chewier, and less springy (P < 0.01). Sensory analysis revealed, nuggets with fiber, irrespective of the WB level were softer, chewier, and less springy (P < 0.01), without affecting sweetness, sourness, juiciness, and spice complex (P > 0.05) but had greater salt detection (P < 0.01). Conclusion: Fiber inclusion in nuggets formulated with wooden breast meat improved cooking yield and mitigated textural differences without affecting flavor attributes except saltiness.