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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2010
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my-usm-ep.422792019-04-12T05:26:50Z Development And Characterization Of Duck Nuggets 2010-07 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 http://eprints.usm.my/42279/ http://eprints.usm.my/42279/1/Ismed_Bin_Lukman24.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri |
| institution |
Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| 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 |
| qualification_level |
Master's degree |
| 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 |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Teknologi Industri |
| publishDate |
2010 |
| url |
http://eprints.usm.my/42279/1/Ismed_Bin_Lukman24.pdf |
| _version_ |
1747821050132955136 |