%0 Journal Article
%T Evaluation of Nutritional Value and Acceptability of Chicken Nuggets  Produced by Chicken Wings and  Dehydrated Shellfish
%A Nadia A. Abd-El-Aziz
%A Taha A. El Sesy
%A Saadia M. Hashem
%J Food and Nutrition Sciences
%P 805-817
%@ 2157-9458
%D 2021
%I Scientific Research Publishing
%R 10.4236/fns.2021.128060
%X Our study investigated the effect of utiliz</span></span><span><span><span style=\"font-family:;\" \"=\"\">ing</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> chicken</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">wings and dehydrated shellfish to produce chicken nuggets rich in
protein, minerals and vitamins.</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">The
proximate composition, nutritional value, physical and sensorial properties
were evaluated. The different</span></span></span><span><span><span style=\"font-family:;\" \"=\"\">ly</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> prepared chicken nuggets </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">were </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">supplemented with dehydrated shellfish CN</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">0%, CN</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">2%, CN</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">4% and
CN</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">6%. There was </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">a </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">significantly reduction </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">in </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">moisture
and </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">an </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">increasing in protein content (<i>P</i> &lt; 0.05) in all Chicken Nuggets
(CN) in comparison to the control. Fat content was significantly higher in CN</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">0% than
CN</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">2%,
%K Chicken Nuggets
%K Chicken Wings
%K Shellfish
%K Nutritional Value
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=111061