Food and Life
Korean Society for Food Science of Animal Resources
Article

Effect of incorporating roasted sesame (Sesamum indicum) seeds on the quality parameters of chicken nuggets

Shan Nawarathne1,3, Dinesh Jayasena1,*, Prabhathma Rathnayake1, Manjula Senavirathna2, Damith Udayanga2, Jung Heo3
1Dept. of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
2Nelna Farm (Pvt) Ltd, Meethirigala 11742, Sri Lanka.
3Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.
*Corresponding Author: Dinesh Darshaka Jayasena, Dept. of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka. E-mail: dinesh@uwu.ac.lk.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 30, 2021; Revised: Jul 12, 2021; Accepted: Jul 13, 2021

Published Online: Jul 16, 2021

Abstract

The present study was aimed to develop a value-added chicken nugget by incorporating roasted sesame seeds (RSS) and elucidate its sensory and quality parameter changes during a 28-d frozen storage. Chicken nugget samples were processed to have four treatments as; 1) Nuggets with 0% RSS (w/w) [Control], 2) Nuggets with 5% RSS (w/w) [SN5], 3) Nuggets with 10% RSS (w/w) [SN10] and 4) Nuggets with 15% RSS (w/w) [SN15] with six replications per treatment. The two best nugget samples with roasted sesame seeds were selected by a sensory panel and tested for physicochemical and microbial quality changes with the control sample during a 28-d frozen storage. Results revealed that SN10 had the highest (p<0.05) crude fat (8.84%), crude protein (14.24%) and ash (3.15%) contents compared to SN5 and the control. During the 28-d frozen storage, the pH of nuggets diminished gradually (p<0.05) in all treatments. SN10 had the highest (p<0.05) thiobarbituric acid reactive substance value compared with its counterparts throughout the 28-d frozen storage. The thiobarbituric acid reactive substance values and total plate count values increased (p<0.05) in all treatments during the frozen storage, but within the acceptable limits. The water holding capacity of nuggets in all treatments decreased (p<0.05) and cooking loss increased (p<0.05) during the frozen storage. In conclusion, roasted sesame seeds could be mixed up to 10% to the nugget mixture to prepare nuggets with improved proximate composition, and physicochemical and sensory properties.

Keywords: Chicken nuggets; proximate composition; thiobarbituric acid reactive substance; roasted sesame; sensory quality