Physical and Chemical Properties of Chicken Nugget Combined with Meat of Golden Snail

Y. Syafie, Nurdiyanawati Djumadil
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Abstract

Golden snail is the major pest in thewet paddy land in the East Halmahera region. The use of chemical pesticides has failed to control the pest and hascaused an increase in environmental pollution. In order to reduce the detrimental effect of the golden snail attack on paddy growth and production, the animal was controlled by using a collection method and can potentially be used as the source of protein in the human diet due to its high nutrition content. This study aimed at examining whether nugget made from a combination of chicken meat and golden snail meat contained high protein and how the performance and taste of the meat combination was. A laboratory experiment was established in a randomized completely design with five treatments: P0(100% chicken meat); P1 75% chicken meat + 25 % golden snail meat); P2 50% chicken meat + 50% golden snail meat); P3 25% chicken meat + 75% golden snail meat); and P4(100% golden snail meat). The treatments were set up in three replications. The variables observed were protein and fat content from each treatment as well as color, taste, texture and smell of nugget made from each treatment. An analysis of variance (ANOVA) was used for determining statistical differences among the treatments. The results showed that nugget with a 100% chicken meat andwith the addition of up to 50% of golden snail meat into chicken meat treatments had a good performance in color, texture and flavor. Meanwhile, a higher content of protein was found in a nugget from the treatment with a 100% chicken meat (15.19% protein); and with the addition of 25% (15.40% protein) and 75% of golden nail meat (15.00% protein) than other treatments, respectively. In addition, the highest content of fat was found in nugget with the addition of 50% of golden snail meat treatment (1.79% fat). It is recommended to add up to 25% of golden snail meat into the chicken as it still meets the Indonesian National Standard for nugget.
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金螺肉配鸡块的理化性质研究
金蜗牛是东哈马黑拉地区湿稻田的主要害虫。化学农药的使用未能控制害虫,并造成了环境污染的增加。为了减少金螺侵染对水稻生长和生产的不利影响,采用收集法对金螺进行了控制,金螺的营养含量高,可作为人类饮食中的蛋白质来源。本研究旨在研究鸡肉与金螺肉的组合是否含有高蛋白,以及这种组合的性能和口感如何。室内试验采用随机完全设计,共设5个处理:P0(100%鸡肉);P1 75%鸡肉+ 25%金螺肉);P2 50%鸡肉+ 50%金螺肉);P3 25%鸡肉+ 75%金螺肉);P4(100%黄金蜗牛肉)。这些处理被设置为三个重复。观察到的变量是每一种处理的蛋白质和脂肪含量,以及每一种处理的金块的颜色、味道、质地和气味。方差分析(ANOVA)用于确定处理之间的统计差异。结果表明,鸡肉添加量为100%的鸡块和在鸡肉中添加高达50%的金螺肉处理后的鸡块在色泽、质地和风味方面均表现良好。同时,100%鸡肉处理的鸡块中蛋白质含量较高(15.19%);比其他处理分别添加25%(15.40%)和75%(15.00%)的蛋白质。金螺肉添加量为50%时,脂肪含量最高(1.79%)。建议在鸡肉中加入25%的金螺肉,因为它仍然符合印尼国家标准。
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