Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken...

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Bibliographic Details
Main Authors: Kim, Hack-Youn, Kim, Kon-Joong, Lee, Jong-Wan, Kim, Gye-Woong, Choe, Ju-Hui, Kim, Hyun-Wook, Yoon, Yohan, Kim, Cheon-Jei
Format: Online
Language:English
Published: Korean Society for Food Science of Animal Resources 2015
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682503/

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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682503/

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