. 2013 Nov 27;52(4):2288–2295. doi: 10.1007/s13197-013-1218-1

Table 2.

Effect of salt substitution and pea hull flour on the physicochemical characteristics of low fat chicken nuggets

Parameters	Control	Treat I	Treat II	Treat III	Treat IV
Emulsion pH	5.89 ± 0.02^a	5.66 ± 0.02^c	5.72 ± 0.02^b	5.74 ± 0.01^b	5.75 ± 0.02^b
Nuggets pH	6.03 ± 0.01^a	5.78 ± 0.04^c	5.83 ± 0.01^bc	5.84 ± 0.02^bc	5.86 ± 0.01^b
Emulsion stability (%)	95.74 ± 0.44^a	93.30 ± 0.20^b	93.49 ± 0.19^b	92.97 ± 0.29^bc	92.16 ± 0.47^c
Product yield (%)	96.44 ± 0.17^a	95.07 ± 0.18^c	95.83 ± 0.26^ab	95.42 ± 0.27^bc	95.33 ± 0.17^bc
Moisture (%)	64.51 ± 0.13^a	63.99 ± 0.20^a	62.13 ± 0.45^b	61.61 ± 0.37^bc	61.10 ± 0.24^c
Protein (%)	17.16 ± 0.43^a	16.91 ± 0.60^a	15.08 ± 0.60^b	14.42 ± 0.49^b	13.95 ± 0.08^b
Fat (%)	9.05 ± 0.07	9.16 ± 0.07	9.18 ± 0.14	9.23 ± 0.10	8.96 ± 0.18
Ash (%)	3.36 ± 0.04^a	2.77 ± 0.07^b	2.79 ± 0.03^b	2.75 ± 0.04^b	2.68 ± 0.04^b
Total dietary fibre (%)	0.87 ± 0.04^d	0.88 ± 0.03^d	5.33 ± 0.06^c	6.15 ± 0.06^b	6.90 ± 0.06^a

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

n = 6

Mean values with different superscript letters in the same row differ significantly (P < 0.05)