Vol. 9, Special Issue 7 (2020)

Author(s):
Silpa Sasi, Sathu T, Sunanda C and Pavan M

Abstract:
The present study was designed to develop poultry meat cock tail nuggets using chicken and duck meat and to evaluate the proximate composition and sensory attributes of the developed product. In order to optimise the level of duck meat in cocktail nuggets the lean chicken meat was initially replaced with different levels of duck meat viz., 25, 50, 75 and 100 per cent. Protein, fat and ash percentage of 100 per cent duck meat was significantly (P<0.001) higher and the moisture content was significantly lower when compared to control and all other treatment samples. The lowest values for Appearance, colour, texture, mouth coating and overall acceptability attributes was noticed for 100 percent duck nuggets. Significantly higher sensory scores in terms of appearance, flavour, juiciness, saltiness, mouth coating and overall acceptability was obtained for the cocktail nuggets containing 75 per cent chicken and 25 per cent duck meat. The result revealed that duck meat could be successfully incorporated in the preparation of functional chicken nuggets at 25 per cent level without any adverse effects on the sensory characteristics of chicken nuggets.