The effect of using inulin prebiotic in the formulation of low-fat fish nuggets on the quality attributes of the product

Alizadeh, Saharnaz; Rezaei, Masoud

All

Webpages

Books

Journals

Tarbiat Modares University Press

Fisheries Science and Technology

Volume 13, Issue 3 (2024) JFST 2024, 13(3): 112-121 | Back to browse issues page

Mendeley

Zotero

RefWorks

Alizadeh S, Rezaei M. The effect of using inulin prebiotic in the formulation of low-fat fish nuggets on the quality attributes of the product. JFST 2024; 13 (3) :112-121
URL: http://jfst.modares.ac.ir/article-6-76768-en.html

The effect of using inulin prebiotic in the formulation of low-fat fish nuggets on the quality attributes of the product

Saharnaz Alizadeh¹

, Masoud Rezaei ^*

1- Tarbiat Modares
2- Tarbiat Modares , rezai_ma@modares.ac.ir

Abstract: (628 Views)

The aim of this research was to produce low-fat and functional fish nuggets using the inulin prebiotic. In this study, inulin was used at concentrations of 0%, 1.5%, 3%, and 4.5% to enrich the fish nuggets. The results showed that increasing the concentration of inulin led to a reduction in fat content in the fish nuggets, with the greatest reduction observed in the treatment containing 4.5% inulin (T3). Additionally, the quality attributes of the fish nuggets, including moisture content, cooking loss, and shrinkage, were improved with the use of inulin. Higher concentrations of inulin resulted in a decrease in lightness (L*) and yellowness (b*) and an increase in redness (a*) during both pre-frying and final frying step. Inulin also improved the textural properties of the nuggets, such that with increasing inulin concentration, hardness, cohesiveness, chewiness, and gumminess decreased, while springiness and resilience increased. This study demonstrated that enriching fish nuggets with 4.5% inulin can effectively reduce fat content and enhance the quality of fried fish nuggets.

Keywords: Inulin, Fish nugget, Quality attributes, Fat reduction, Quality enhancement

Full-Text [PDF 1762 kb] (475 Downloads)

Article Type: Original Research | Subject: Seafood technology
Received: 2024/08/28 | Published: 2024/10/26

Send email to the article author

Rights and permissions
	This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.