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Development And Characterization Of Duck Nuggets

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-...

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Main Author: Lukman, Ismed
Format: Thesis
Language:English
Published: 2010
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/42279/1/Ismed_Bin_Lukman24.pdf
http://eprints.usm.my/42279/
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spelling my.usm.eprints.42279 http://eprints.usm.my/42279/ Development And Characterization Of Duck Nuggets Lukman, Ismed T1-995 Technology(General) 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. 2010-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/42279/1/Ismed_Bin_Lukman24.pdf Lukman, Ismed (2010) Development And Characterization Of Duck Nuggets. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Lukman, Ismed
Development And Characterization Of Duck Nuggets
description 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.
format Thesis
author Lukman, Ismed
author_facet Lukman, Ismed
author_sort Lukman, Ismed
title Development And Characterization Of Duck Nuggets
title_short Development And Characterization Of Duck Nuggets
title_full Development And Characterization Of Duck Nuggets
title_fullStr Development And Characterization Of Duck Nuggets
title_full_unstemmed Development And Characterization Of Duck Nuggets
title_sort development and characterization of duck nuggets
publishDate 2010
url http://eprints.usm.my/42279/1/Ismed_Bin_Lukman24.pdf
http://eprints.usm.my/42279/
_version_ 1643710459767947264
score 13.211869

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