Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stability
https://doi.org/10.21323/2414-438X-2023-8-1-19-25
Abstract
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.
Supporting agencies: The 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 study
About the Authors
T. G. Abedelmaksoud
Cairo University
Egypt
Egypt
Tarek G. Abedelmaksoud, Assistant Professor, Department of Food Science, Faculty of Agriculture
12613, Giza, Gamaa Street, 1
Tel.: +2–0110–144–12–80
A. S. A. Shehata
Cairo University
Egypt
Egypt
Ahmed S. A. Shehata, Assistant Professor, Department of Vegetable Crops, Faculty of Agriculture
12613, Giza, Gamaa Street, 1
M. A. M. Fahmy
Beni-Suef University
Egypt
Egypt
Mahmoud A. M. Fahmy, Assistant Professor, Horticulture Department, Faculty of Agriculture
62511, Beni Suef, Salah Salem Street
Tel.: +2–0101–385–16–48
M. E. Abdel-aziz
Cairo University
Egypt
Egypt
Mohamed E. Abdel-aziz, Associate Professor, Department of Food Science, Faculty of Agriculture
12613, Giza, Gamaa Street, 1
Tel.: +2–0102–777–57–50
A. A. Baioumy
Cairo University
Egypt
Egypt
Ahmed A. Baioumy, Assistant Professor, Department of Food Science, Faculty of Agriculture
12613, Giza, Gamaa Street, 1
Tel.: +2–0122–838–44–78
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For citations:
Abedelmaksoud T.G., Shehata A.S., Fahmy M.A., Abdel-aziz M.E., Baioumy A.A. Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stability. Theory and practice of meat processing. 2023;8(1):19-25. https://doi.org/10.21323/2414-438X-2023-8-1-19-25
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