Effect of incorporating roasted sesame (Sesamum indicum) seeds on the quality parameters of chicken nuggets

Effect of incorporating roasted sesame (Sesamum indicum) seeds on the quality parameters of chicken nuggets

The present study was aimed to develop a value-added chicken nugget by incorporating roasted sesame seeds (RSS) and elucidate its sensory and quality parameter changes during a 28-d frozen storage. Chicken nugget samples were processed to have four treatments as; 1) Nuggets with 0% RSS (w/w) [Control], 2) Nuggets with 5% RSS (w/w) [SN5], 3) Nuggets with 10% RSS (w/w) [SN10] and 4) Nuggets with 15% RSS (w/w) [SN15] with six replications per treatment. The two best nugget samples with RSSs were selected by a sensory panel and tested for physicochemical and microbial quality changes with the control sample during a 28-d frozen storage. Results revealed that SN10 had the highest (p<0.05) crude fat (8.84%), crude protein (14.24%) and ash (3.15%) contents compared to SN5 and the control. During the 28-d frozen storage, the pH of nuggets diminished gradually (p<0.05) in all treatments. SN10 had the highest (p<0.05) thiobarbituric acid reactive substance (TBARS) value compared with its counterparts throughout the 28-d frozen storage. The TBARS values and total plate count values increased (p<0.05) in all treatments during the frozen storage, but within the acceptable limits. The water holding capacity of nuggets in all treatments decreased (p<0.05) and cooking loss increased (p<0.05) during the frozen storage. In conclusion, RSSs could be mixed up to 10% to the nugget mixture to prepare nuggets with improved proximate composition, and physicochemical and sensory properties.