Quality Properties of Chicken Nugget with Various Levels of Chicken Skin
닭고기 너겟의 닭고기 스킨 첨가수준에 따른 품질 특성

Hack-Youn Kim, Jong-Wan Lee, Ji-Hyuk Kim, Gye-Woong Kim
2016 Korean Journal of Poultry Science  
This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin
more » ... easing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget. (
doi:10.5536/kjps.2016.43.2.105 fatcat:dkrem7qmp5dpfophzmltozw5zy