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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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
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: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2015
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4682503/
https://ncbi.nlm.nih.gov/pubmed/26761796
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.1.19
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