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Showing 2 results for Fish Nugget
Sedigheh Babaei, Farzaneh Vardizadeh, Samaneh Rajabloo, Hamidreza Rashedinia,
Volume 13, Issue 3 (10-2024)
Abstract
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.
Saharnaz Alizadeh, Masoud Rezaei,
Volume 13, Issue 3 (10-2024)
Abstract
| 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. |
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