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Physicochemical Properties and Sensory Acceptability of Chicken Nuggets
with Addition of Oyster Mushroom Powder (Pleurotus Saju-Caju)
Lim Tze Haur
Supervisor: Dr. Faridah Binti Yahya
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Nuggets is type of processed food which is worldwide consume product that easily found
in the supermarket and restaurant. Mostly nuggets are made up of poultry meat and
some binding agents that make it into solid state. The purpose of this study is to
determine the physicochemical properties and the sensory acceptability of chicken
nuggets with addition of oyster mushroom powder. There are 5 formulation of chicken
nuggets with addition of oyster mushroom powder will be prepared which are control,
5%, 10%, 15% and 20%.The physicochemical analysis included of PH, colour, Texture
Profile Analysis, oil uptake, and proximate analysis. The sensory acceptance test with 7
point of hedonic scale will be evaluated the attributes of the likeness of nuggets. The
result is expected to increase in protein, moisture, ash and fibre content and decrease
the L value in the colour test with increasing the percentage of oyster mushroom powder
in nuggets.
1221 | UMT UNDERGRADUATE RESEARCH DAY