Influence of Outer Layer Formulation on the Sensory Properties of Microwaved Breaded Nuggets

The present study analyzed the effect of the type of first layer (egg or commercial batter) and the number of coatings (one or two) on the final sensory quality of microwaved breaded products (chicken nuggets). The products were evaluated by sensory and instrumental methods. Sensory analysis was carried out by a panel of eight panelists trained in descriptive analysis of battered and breaded products. The instrumental parameters measured were color, texture and sound emission, and moisture and fat contents. A two-way ANOVA was performed on the sensory and instrumental results and Fisher's least significant differences were calculated. Sensory assessment was more suitable for evaluating microwaved breaded foods, such as chicken nuggets.