Chicken nuggets (Gallus gallus domesticus) enriched with pitahaya shell powder (Hylocereus undatus)

Abstract

Agroindustrial waste from the fruit industry, without added value, generates environmental pollution and socioeconomic problems for farmers; however, it is a source of fiber and antioxidants. In this study, the objective was to evaluate the physicochemical and functional properties and sensory profile of chicken nuggets enriched with pitahaya shell powder. A completely randomized design with a factorial arrangement was used. Four treatments were formulated, including a control formulation. The factor under study corresponded to the concentrations of pitahaya shell powder (PCP) at 4, 7 and 10 % respectively. The Fisher and Kruskal Wallis LSD tests were used at 0.05 % significance. In chicken nuggets, it was determined that the parameters of antioxidants, total phenols, pH, luminosity, a and b coordinates, hardness, adhesiveness, cohesiveness, adhesive force, gumminess, elasticity and chewiness presented significant differences (p < 0.05 %). The anthocyanin content was higher in chicken nuggets formulations with pitahaya shell powder. At the sensory level, the response attribute flavor presented statistical significance (p < 0.05 %), while odor, color, texture and consistency were not significant (p > 0.05 %). Formulation T3 (10 % pcp) presented better properties in anthocyanins (++); antioxidant activity DPPH and ABTS 4.33 ± 0.16 - 3.66 ± 0.16 µmol Trolox and total phenols 10.82 ± 0.15 mg Gallic Acid. All the treatments under study were microbiologically acceptable, as for the treatment with the highest acceptance by untrained tasters was T0. Pitahaya shell powder due to its valuable contribution of bioactive compounds can be considered as a possible natural additive in the formulation of chicken nuggets.