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Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology
Korean J. Food Sci. An. 2018;38:901-911
Published online October 31, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Ashok Kumar Pathera1,2,*, Charanjit Singh Riar1, Sanjay Yadav3, and Pradeep Kumar Singh4

1Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal- 148 106, Punjab, India
2School of Bioengineering and Food Technology, Shoolini University, Solan-173 229, Himachal Pradesh, India
3Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125 004, Haryana, India
4Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Rewa-486 001, Madhya Pradesh, India
Correspondence to: Ashok Kumar Pathera
School of Bioengineeirng and Food Technology, Shoolini University, Solan-173229, Himachal Pradesh, India
Tel: +919991121920
Received January 15, 2018; Revised July 22, 2018; Accepted July 30, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase incorn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.
Keywords : chicken nuggets, cooking methods, response surface methodology, sensory quality

October 2018, 38 (5)