Chicken nuggets

Tetrasodium pyrophosphate is used as a pH buffer (a substance that maintains a particular acidity level), and as a dough conditioner in soy-based meat alternatives. It promotes binding of proteins to water, binding the soy particles together, and is used for the same purpose in chicken nuggets and imitation crab and lobster products. 

Lai, S.-M., Gray, J.I., Booren, A.M., Crackel, R.L., and Gill, J.L. 1995. Assessment of off-flavor development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation. J. Sci. FoodAgric. 67 447-452. 

Spaghetti tomato Mayonnaise Muffin w/egg/cheese/ham (FF) Chicken nuggets (FF) Chocolate chip cookies... 

Qiao, J., Wang, N., Ngadi, M.O., and Kazemi, S. (2007). Predicting mechanical properties of fried chicken nuggets using image processing and neural network techniques. J. Food Eng. 79, 1065-1070. 

Adedeji et al. (2009) precooked chicken nuggets in microwave at different power levels and reported a tremendous reduction in oil uptake and a significant change in moisture loss in the fried products when a lower level of microwave power density... 

FIGURE 2.8 Effect of microwave precooking at different power densities on moisture loss in breading coating of chicken nuggets fried at 190°C. (From Adedeji, A.A. et al., J. Food Eng., 91, 146, 2009). 

FIGURE 2.11 Images of fried chicken nuggets at different frying times (the rectangular areas were the regions of interest). (From Qiao, J. et al., J. Food Eng., 79, 1065, 2007a.)... 

Pore Properties of Deep-Fat Fried Chicken Nuggets Coating Formulated from Wheat and Rice Flour Obtained from X-Ray Micro-CT... 

Source Adedeji, A.A. and Ngadi, M.O., Microstructural properties of deep-fat fried chicken nuggets coating with different batter formulation. International Journal of Food Properties, 5(4), Art. 11, 2009. 

Adedeji, A. A., Ngadi, M. O., and Raghavan, G. S. V. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of Food Engineering, 91(1), 146-153. 

Dogan, S. F., Sahin, S., and Sumnu, G. (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71(1), 127-132. 

Ngadi, M., Dirani, R., and Oluka, S. (2006). Mass transfer characteristics of chicken nuggets. International Journal of Food Engineering, 2(3), Art. 8, 1-16. 

Ngadi, M. O., Li, Y, and Oluka, S. (2007). Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT—Food Science and Technology, 40(10), 1784-1791. 

There have been anecdotal reports of hypertensive reactions in patients taking MAOIs that were attributed to interactions with the monosodium glutamate contained in soy sauce and chicken nuggets. ... 

Monosodium glutamate alone can cause a small rise in blood pressure, and MAOIs alone very occasionally cause hypertensive episodes. However, the reactions reported with soy sauce and chicken nuggets were probably due to a high tyramine content, as a high tyramine content has subsequently been detected in some soy sauces, (see also MAOIs or RIMAs + Tyramine-rich foods , p.ll53). 

Pohl R, Balon R, Berchou R. Reaction to chicken nuggets in a patient taking an MAOI. Am J Psychiatry (mS) 145, 651. 

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