Chicken Meat Nuggets Enriched with Guava (Psidium guajava L.) Powder: Evaluation of Amino Acid and Mineral Profiles

Jayanthi Ramajayam; V. Appa Rao; R. Narendra Babu; R. Wilfred Ruban; M. Boopathy  Raja

Authors

Jayanthi Ramajayam Assistant Professor, Department of Livestock Products Technology, Veterinary College and Research Institute, Tirunelveli – 627 358, Tamil Nadu, INDIA https://orcid.org/0000-0002-8577-2880
V. Appa Rao Professor and Head, Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai – 600 007, Tamil Nadu, INDIA
R. Narendra Babu Registrar, Tamil Nadu Veterinary and Animal Sciences University, Chennai – 600 051, Tamil Nadu, INDIA
R. Wilfred Ruban Associate Professor and Head, Department of Livestock Products Technology, Veterinary College, Hebbal, Bengaluru – 560 024, Karnataka, INDIA
M. Boopathy Raja Assistant Professor, Department of Veterinary and Animal Husbandry Extension Education, Veterinary College and Research Institute, Tirunelveli – 627 358, Tamil Nadu, INDIA

Keywords:

Amino Acid, Chicken Nuggets, Functional Meat Products, Mineral

Abstract

A study was conducted to evaluate the amino acid and mineral profiles of functional chicken meat nuggets enriched with guava powder and reduced sodium content. Functional nuggets were prepared by incorporating 1.5% guava powder (dietary fibre 5.93%) and replacing 40% sodium chloride with potassium chloride (Na: 906.67 mg/100 g; K: 2280 mg/100 g). Both control and functional nuggets were analysed. The functional product showed higher levels of amino acids such as serine (1.21%), histidine (3.77%), threonine (4.41%) and valine (6.25%). Mineral content also increased, including calcium (30.91 mg/100 g), phosphorus (644.73 mg/100 g), magnesium (217.72 mg/100 g) and selenium (3.26 µg/100 g). The incorporation of guava powder and sodium replacement improved nutritional quality without affecting product characteristics. These functional nuggets may serve as a healthier meat product with enhanced fibre, reduced sodium and improved nutrient profile.