Table 3.
Characteristics of chicken nuggets during frozen storage
| Treatment | Storage period (days) | |||
|---|---|---|---|---|
| 0 | 25 | 50 | 75 | |
| pH | ||||
| Standard | 6.22 ± 0.23aA | 6.22 ± 0.25aA | 6.18 ± 0.08aA | 6.18 ± 0.15aA |
| Formulated | 6.15 ± 0.10bA | 6.12 ± 0.14bA | 6.16 ± 0.20aA | 6.13 ± 0.16aA |
| Moisture (%) | ||||
| Standard | 60.84 ± 1.25aA | 58.25 ± 1.09aAB | 57.86 ± 1.12aB | 56.46 ± 0.93aB |
| Formulated | 59.68 ± 1.06bA | 58.06 ± 1.32aA | 57.32 ± 1.45aB | 56.13 ± 0.85aB |
| Hardness (N) | ||||
| Standard | 45.74 ± 1.49aA | 34.55 ± 1.45aB | 29.67 ± 0.93bC | 32.95 ± 1.03aB |
| Formulated | 38.65 ± 1.36bA | 31.01 ± 2.10bBC | 32.35 ± 1.12aB | 29.26 ± 1.74bC |
| Cohesiveness | ||||
| Standard | 0.45 ± 0.08aA | 0.38 ± 0.09bB | 0.41 ± 0.07bA | 0.35 ± 0.08bB |
| Formulated | 0.41 ± 0.06bA | 0.46 ± 0.10aA | 0.45 ± 0.08aA | 0.44 ± 0.07aA |
| Springiness (mm) | ||||
| Standard | 5.27 ± 0.34aA | 5.17 ± 0.19aA | 5.30 ± 0.13aA | 4.80 ± 0.23bB |
| Formulated | 5.07 ± 0.15bB | 5.20 ± 0.09aA | 5.11 ± 0.18bAB | 5.19 ± 0.20aA |
| Chewiness (Nmm) | ||||
| Standard | 97.63 ± 2.63aA | 64.98 ± 2.06bB | 55.78 ± 1.76bC | 56.24 ± 0.98bC |
| Formulated | 84.62 ± 2.84bA | 75.54 ± 1.53aBC | 78.92 ± 1.68aB | 74.05 ± 1.12aC |
| Lightness (L * value) | ||||
| Standard | 63.89 ± 0.29bA | 62.01 ± 0.18aB | 59.08 ± 0.32bC | 59.22 ± 0.43bC |
| Formulated | 65.45 ± 0.57aA | 62.76 ± 0.28aB | 61.25 ± 0.43aC | 61.52 ± 0.60bC |
| Redness (a * value) | ||||
| Standard | 1.62 ± 0.05bA | 1.37 ± 0.09bB | 1.32 ± 0.12bB | 1.40 ± 0.08bB |
| Formulated | 1.85 ± 0.09aA | 1.78 ± 0.04aB | 1.61 ± 0.12aC | 1.67 ± 0.08aBC |
| TBA (mg malonaldehyde kg −1) | ||||
| Standard | 0.05 ± 0.00aC | 0.07 ± 0.01aBC | 0.13 ± 0.02aB | 0.58 ± 0.04aA |
| Formulated | 0.04 ± 0.00aC | 0.08 ± 0.00aC | 0.14 ± 0.04aB | 0.36 ± 0.06bA |
A−CMeans within rows with different superscripts are significantly different (P < 0.05)
a−bMeans within columns with different superscripts are significantly different (P < 0.05)