Table 1.
Product formulation for the different chicken nuggets
| Ingredients | Control | Treat I | Treat II | Treat III | Treat IV |
|---|---|---|---|---|---|
| Lean meat (%) | 74.65 | 74.19 | 69.19 | 66.69 | 64.19 |
| Sodium chloride (%) | 2.0 | 1.2 | 1.2 | 1.2 | 1.2 |
| Potassium chloride (%) | – | 0.2 | 0.2 | 0.2 | 0.2 |
| Citric acid (%) | – | 0.03 | 0.03 | 0.03 | 0.03 |
| Tartaric acid (%) | – | 0.03 | 0.03 | 0.03 | 0.03 |
| Sucrose (%) | – | 1 | 1 | 1 | 1 |
| Pea hull flour (%) | – | – | 8 | 10 | 12 |
Control: low fat chicken nuggets; Treat I: low fat low salt chicken nuggets; Treat II: low fat low salt chicken nuggets with 8 % PHF; Treat III: low fat low salt chicken nuggets with 10 % PHF; Treat IV: low fat low salt chicken nuggets with 12 % PHF
The following ingredients were also added to all samples: 0.5 % sodium hexametaphosphate, 150 ppm sodium nitrite, 6.5 % ice flakes, 1.5 % liquid egg white, 7 % refine sunflower oil, 3 % condiment mix, 0.75 % carrageenan, 0.1 % sodium alginate, 2 % spice mix and 2 % refined wheat flour