| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 101 === The study was undertaken to investigate label information, general composition, and hygienic quality of six groups of commercial raw chicken nuggets collected from supermarkets in Taiwan. Furthermore, three popular commercial oils (palm oil, vegetable oil and canola oil) were used as frying oil and the collected samples were respectively fried at 170, 180 and 190℃ for 3.5, 4.0 and 4.5 min. It was found that the label of outer bag in each chicken nugget group was in compliance with Food Sanitation Law set by Health and Welfare Ministry of Food and Drug Administration, but there had two bags marked on the outside did not specifically label the rate of batter. Chicken batter rate in each group was 30 to 59%. Among them, the rate of the batter in two chicken nuggets were more than 50%. The moisture content in group E and F showed lower than other groups. The fat content showed lower in group E than other groups. The ash content showed lower in F group than other groups. The crude protein content showed lower in group A than other groups, it may be caused by the lower meat content. After color datermination, L value was lower in group A, a value was lower in group B, however b value was no significant difference. Volatile basic nitrogen limit of all commercially chicken nuggets were in compliance with label (15mg/100g) of food hygiene standards. Microbiological testing including total plate count, Escherichia coli and coliform were also met the health standards. On the other hand, three different frying oils, including palm oil, vegetable oil and canola oil, were used to fry 6 groups of chicken nuggets and then the fried products were tested by using the following parameters, water holding capacity, sensory evaluation and tortuous twists capability. It was found the water holding capacity of chicken nuggets were significantly affected by canola oil. The sensory score was the best even using different frying oils.
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