meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-1-19-25meat-245Research ArticleСтатьиNile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stabilityNile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stabilityhttps://orcid.org/0000-0002-7012-6667AbedelmaksoudT. G.AbedelmaksoudT. G.

Tarek G. Abedelmaksoud, Assistant Professor, Department of Food Science, Faculty of Agriculture

12613, Giza, Gamaa Street, 1Tel.: +2–0110–144–12–80

Tarek G. Abedelmaksoud, Assistant Professor, Department of Food Science, Faculty of Agriculture

12613, Giza, Gamaa Street, 1Tel.: +2–0110–144–12–80

tareekgamal_88@agr.cu.edu.eghttps://orcid.org/0000-0003-2841-1330ShehataA. S. A.ShehataA. S. A.

Ahmed S. A. Shehata, Assistant Professor, Department of Vegetable Crops, Faculty of Agriculture

12613, Giza, Gamaa Street, 1Tel.: +2–0100–052–95–45

Ahmed S. A. Shehata, Assistant Professor, Department of Vegetable Crops, Faculty of Agriculture

12613, Giza, Gamaa Street, 1

ahmed.abdallah@agr.cu.edu.eghttps://orcid.org/0000-0003-2651-7668FahmyM. A. M.FahmyM. A. M.

Mahmoud A. M. Fahmy, Assistant Professor, Horticulture Department, Faculty of Agriculture

62511, Beni Suef, Salah Salem StreetTel.: +2–0101–385–16–48

Mahmoud A. M. Fahmy, Assistant Professor, Horticulture Department, Faculty of Agriculture

62511, Beni Suef, Salah Salem StreetTel.: +2–0101–385–16–48

mahmoud.abdelhamed@agr.bsu.eduhttps://orcid.org/0000-0002-8062-3720Abdel-azizM. E.Abdel-azizM. E.

Mohamed E. Abdel-aziz, Associate Professor, Department of Food Science, Faculty of Agriculture

12613, Giza, Gamaa Street, 1Tel.: +2–0102–777–57–50

Mohamed E. Abdel-aziz, Associate Professor, Department of Food Science, Faculty of Agriculture

12613, Giza, Gamaa Street, 1Tel.: +2–0102–777–57–50

dodoagro@agr.cu.edu.eghttps://orcid.org/0000-0002-2909-603XBaioumyA. A.BaioumyA. A.

Ahmed A. Baioumy, Assistant Professor, Department of Food Science, Faculty of Agriculture

12613, Giza, Gamaa Street, 1Tel.: +2–0122–838–44–78

Ahmed A. Baioumy, Assistant Professor, Department of Food Science, Faculty of Agriculture

12613, Giza, Gamaa Street, 1Tel.: +2–0122–838–44–78

ahmedadel35@agr.cu.edu.egCairo UniversityЕгипетCairo UniversityEgyptBeni-Suef UniversityЕгипетBeni-Suef UniversityEgypt202303042023811925Copyright © Abedelmaksoud T.G., Shehata A.S., Fahmy M.A., Abdel-aziz M.E., Baioumy A.A., 20232023Abedelmaksoud T.G., Shehata A.S., Fahmy M.A., Abdel-aziz M.E., Baioumy A.A.Abedelmaksoud T.G., Shehata A.S., Fahmy M.A., Abdel-aziz M.E., Baioumy A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/245

This study aimed to produce Nile perch fish nuggets by replacing a part of fish flesh with different concentrations of sesame hulls and sunroot to reach the optimal recipe. Chemical, microbiological, and sensory characteristics of nuggets were evaluated during 3 months of frozen storage at –18 °C. According to the obtained data on the chemical composition of raw materials, Nile perch flesh had the highest content of protein (20.21%), sesame hulls contained the highest amount of fat (13.54%), fiber (17.24%) and ash (16.11%), while sunroot tubers had the highest amount of carbohydrates (15.76%). Based on the sensory score, the acceptable replacement ratio for fish nuggets prepared with sunroot (T1) and sesame hulls (T2) was 10% and 7.5%, respectively. Thiobarbituric acid (TBA) analysis at zero time shows that the T1 samples had the minimum value compared to the T2 and control samples. During storage, the TBA levels increased slightly in all samples, but after three months T1 also showed the lowest value. The total plate count (TPC) and psychrophilic bacterial (PSY) count in the samples were affected by the period of frozen storage at –18 °C. The initial TPC and PSY loads were 2.32 and 2.02 log cfu/g for control; 2.24 and 1.72 log cfu/g for T1; 2.30 and 1.47 log cfu/g for T2, respectively. During storage, the values of TPC and Psy slightly decreased. In conclusion, this study succeeded in the replacement of Nile perch fish with sesame hulls and sunroot as new sources to improve the nutritional value and quality characteristics of fish nuggets.

This study aimed to produce Nile perch fish nuggets by replacing a part of fish flesh with different concentrations of sesame hulls and sunroot to reach the optimal recipe. Chemical, microbiological, and sensory characteristics of nuggets were evaluated during 3 months of frozen storage at –18 °C. According to the obtained data on the chemical composition of raw materials, Nile perch flesh had the highest content of protein (20.21%), sesame hulls contained the highest amount of fat (13.54%), fiber (17.24%) and ash (16.11%), while sunroot tubers had the highest amount of carbohydrates (15.76%). Based on the sensory score, the acceptable replacement ratio for fish nuggets prepared with sunroot (T1) and sesame hulls (T2) was 10% and 7.5%, respectively. Thiobarbituric acid (TBA) analysis at zero time shows that the T1 samples had the minimum value compared to the T2 and control samples. During storage, the TBA levels increased slightly in all samples, but after three months T1 also showed the lowest value. The total plate count (TPC) and psychrophilic bacterial (PSY) count in the samples were affected by the period of frozen storage at –18 °C. The initial TPC and PSY loads were 2.32 and 2.02 log cfu/g for control; 2.24 and 1.72 log cfu/g for T1; 2.30 and 1.47 log cfu/g for T2, respectively. During storage, the values of TPC and Psy slightly decreased. In conclusion, this study succeeded in the replacement of Nile perch fish with sesame hulls and sunroot as new sources to improve the nutritional value and quality characteristics of fish nuggets.

Nile perchsesame hullssunrootquality propertiessensory evaluationNile perchsesame hullssunrootquality propertiessensory evaluationThe researchers would like to express their gratitude to the Food Science Department in the Faculty of Agriculture at Cairo University in Egypt for their assistance with this studyThe researchers would like to express their gratitude to the Food Science Department in the Faculty of Agriculture at Cairo University in Egypt for their assistance with this studyReferencesAntonova, I., Mallikarjunan, P., Duncan, S. E. (2003). Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. Journal of Food Science, 68(4), 1308–1315. https://doi.org/10.1111/j.1365–2621.2003.tb09644.xAntonova, I., Mallikarjunan, P., Duncan, S. E. (2003). Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. 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The authors declare that there are no conflicts of interest present.