NUGGET NUTRITIONAL IMPROVEMENT PROCESS WITH INCLUSION OF CHICKEN BY-PRODUCTS AND MODIFIED STARCH FILM

摘要

The present invention relates to a process for nutritional improvement of nuggets including chicken by-products and starch films for the use of chicken slaughter by-products, notably skin and mechanically separated meat (CMS). , and modified starch films act as nutritional product enhancers by applying a layer of lipophilic film (modified starch) around the nuggets, before the hydrophilic layer (native starch), thus preventing fat absorption and loss. moisture in the nuggets after frying.