Volume 13, Issue 3 (2024)
JFST 2024, 13(3): 146-158 |
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Babaei S, Vardizadeh F, Rajabloo S, Rashedinia H. Evaluation of chemical, physical, microbial, and sensory properties of fish nuggets formulated with protein isolate of Siberian sturgeon. JFST 2024; 13 (3) :146-158
URL: http://jfst.modares.ac.ir/article-6-77082-en.html
URL: http://jfst.modares.ac.ir/article-6-77082-en.html
1- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Fars, Iran. , Babaei.sedigheh@gmail.com
2- Fisheries Department, Faculty of Natural Resources, University of Guilan, Guilan, Iran.
3- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Fars, Iran
4- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Fars, Iran.
2- Fisheries Department, Faculty of Natural Resources, University of Guilan, Guilan, Iran.
3- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Fars, Iran
4- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Fars, Iran.
Abstract: (500 Views)
In the present study, the fish protein isolate (FPI) of wastes of Siberian sturgeon (Acipenser baerii) has been substituted with fish minced (10, 20, 30, and 40%) in preparing fish nuggets. After preparing fish nuggets (88% Silver carp fillet) and initial cooking, the parameters such as approximate analysis, product yield, weight loss, pick-up, microbial growth, and sensory evaluation were investigated. The results showed that the lowest amount of moisture is related to the IP40 Group and no significant difference exists between other treatments. In comparison, the amount of protein in the control sample was the highest (18.00 ± 0.04) and it was decreased with the increase of FPI substitution (P<0.05). The highest amount of weight loss during final cooking was related to the control and IP10 treatments, and the highest product yield was associated with IP20, IP30, and IP40 treatments (P<0.05). The microbial growth results did not show any significant difference among the treatments (P>0.05). Moreover, the sensory evaluation showed the control group, which was only with fish minced, had better taste, smell, texture, etc. than the treatments containing isolated protein. The results of this research showed that the minced fish of silver carp and the FPI by-product can be used to produce fish nuggets, and although in some physical properties, the nuggets containing higher amounts of isolated protein have shown better results, according to the amount of protein and sensory evaluation, the control and the sample containing %10 FPI had better results.
Keywords: Fish nugget, Microbial analysis, Cooking loss, Fish protein Isolate, Silver carp, Fish Burger.
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