Foods: Chicken nuggets

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. 

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.)... 

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. 

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). 

According to other results, uncooked meat samples (veal, chicken nuggets, Frankfurt sausages) showed greater PFHxA content than those cooked in nonstick cookware, thus excluding hypothetical migration of PFCs into food [31]. 

Verma, A.K., Sharma, B.D. and Baneijee, R. (2010). Effect of sodium chloride replacement and apple pulp inclusion on the physicochemieal, textural and sensoiy properties of low fat chicken nuggets. LWT - Food Science and Technology, 43, 715-719. 

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