ArticlePreventive nutrition and food science2024
Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies.
Article in Preventive nutrition and food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The use of byproducts from the food industry and the investigation of substitute sources are becoming progressively significant in fulfilling the consumer demand for animal-based protein. This study aimed to investigate the nutritional value of mutton and fish livers and their future application as a source of high-added-value proteins for supplement formulation. We performed compositional analysis (moisture, ash, crude protein, crude fat), free fatty acid (FFA) analysis, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the color, peroxide value (POV), and total phenolic composition (TPC) were assessed to evaluate the nutritional value and shelf stability of mutton and fish livers. The optimized proximate and kinetics were later used to develop chicken nuggets with different percentages of mutton and fish liver added. The formulation was tested for the textural and organoleptic properties of value-added chicken nuggets that predict consumer acceptability. Comparative analysis of the variance between mutton and fish liver showed a highly significant (
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