Evaluation the Effect Hydrolyzed Canola Meal Protein with Composite Coating on Physicochemical and Sensory Properties of Chicken Nugget

In this study, the antioxidant of canola meal protein hydrolyzed (CPH) were determined using the microbial protease enzymes alcalase and flavourzyme. Then, the effect of different concentrations of hydrolyzed protein (0, 0.5 and 1%) with carboxymethyl cellulose (CMC)-watercress seed gum composite coating, on physicochemical and sensory properties of nuggets at the beginning of storage period and chemical properties and acrylamide content were examined during a 28-day refrigeration (4 +/- 1 degrees C) period. The results related to the properties of CPH showed that alcalase enzyme can produce a CPH with a higher degree of hydrolysis, protein content, protein recovery, antioxidant properties (P < 0.05). The best results were related to CPH by alcalase enzyme and 30 min hydrolysis time, which was used to study the properties of nuggets. The results related to the qualitative properties of nuggets showed that the addition of composite coating + CPH reduced oil absorption and increased moisture, coating pick-up, and frying efficiency (P < 0.05). All treatments were approved by sensory evaluators. Composite coating + CPH significantly delayed the oxidative spoilage process in nuggets and increased the shelf life of nuggets (P < 0.05), and with increasing concentration of CPH, better results was observed (P < 0.05), as well as, the lowest acrylamide content was observed in this treatment.