| Title |
Characteristics of chicken nuggets as affected by added fat and variable salt contents
|
|---|---|
| Published in |
Journal of Food Science and Technology, January 2012
|
| DOI | 10.1007/s13197-012-0617-z |
| Pubmed ID | |
| Authors |
K. Yogesh, T. Ahmad, G. Manpreet, K. Mangesh, P. Das |
| Abstract |
Several studies have been conducted in many countries on how to increase the per capita consumption of poultry meat. With the growing demand for poultry meat, the development of value added product, such as chicken nuggets has been identified as the best way to increase poultry meat consumption. Apart from this allowing for the flourishing growth of fast food industries; chicken nuggets needs to be produced in higher quantity and to reduce cost, there is increasing interest in using of various meat additives. Though, chicken fat are edible, it is important to evolve production processes for gainful utilization of this part. So the main objective of this work was to study the effect of the addition of chicken fat and various salt contents on the physicochemical, proximate composition and sensory characteristics of chicken nuggets. Based on the results it is concluded that, even up to 5% level of chicken fat with 1.5-2% added salt there is no adverse effect in terms of physico-chemical, proximate composition and sensory qualities of cooked chicken nuggets. Even, at this fat and salt level product was more preferred by panellist than no fat-no salt chicken nuggets. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| India | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 95 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Canada | 1 | 1% |
| Unknown | 94 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 24 | 25% |
| Student > Master | 9 | 9% |
| Student > Ph. D. Student | 4 | 4% |
| Student > Doctoral Student | 2 | 2% |
| Lecturer | 2 | 2% |
| Other | 7 | 7% |
| Unknown | 47 | 49% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 18 | 19% |
| Chemistry | 6 | 6% |
| Chemical Engineering | 4 | 4% |
| Biochemistry, Genetics and Molecular Biology | 3 | 3% |
| Unspecified | 2 | 2% |
| Other | 11 | 12% |
| Unknown | 51 | 54% |
Attention Score in Context
This research output has an Altmetric Attention Score of 10. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 10 April 2020.
All research outputs
#3,170,851
of 23,585,652 outputs
Outputs from Journal of Food Science and Technology
#162
of 1,494 outputs
Outputs of similar age
#25,334
of 249,779 outputs
Outputs of similar age from Journal of Food Science and Technology
#5
of 21 outputs
Altmetric has tracked 23,585,652 research outputs across all sources so far. Compared to these this one has done well and is in the 86th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,494 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.5. This one has done well, scoring higher than 88% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 249,779 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 89% of its contemporaries.
We're also able to compare this research output to 21 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 80% of its contemporaries.