Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour

The aim of the present study was to evaluate the physicochemical and sensory qualities of pre-fried and fried fish nuggets manufactured with partial replacement of coating flour by fish (Priacanthus arenatus) waste flour. Four formulations of pre-fried and fried nuggets were prepared as follows: con...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2020-01, Vol.29 (1), p.28-42
Main Authors: Bonfim, Bruno de Carvalho, Monteiro, Maria Lúcia Guerra, Santos, Alejandra Filippo Gonzalez Neves dos, Vilar, Juliana dos Santos, Conte-Junior, Carlos Adam
Format: Article
Language:English
Subjects:
Carbohydrates
CATA analysis
Coating
Coatings
Color
Colour
Fish
Fish by-products
Fish wastes
Fishery products
Flavor
Flavour
Flour
instrumental color
Lipids
Parameters
Priacanthus arenatus
ready-to-cook product
Sensory evaluation
Sensory properties
texture profile
Waste management
Water hardness
Wheat
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Summary:The aim of the present study was to evaluate the physicochemical and sensory qualities of pre-fried and fried fish nuggets manufactured with partial replacement of coating flour by fish (Priacanthus arenatus) waste flour. Four formulations of pre-fried and fried nuggets were prepared as follows: control (coating with 100% wheat flour), C10 (coating with 90% wheat flour and 10% fish waste flour), C25 (coating with 75% wheat flour and 25% fish waste flour), and C40 (coating with 60% wheat flour and 40% fish waste flour). All samples were analyzed regarding proximate composition, instrumental color parameters, instrumental texture profile, and sensory attributes (overall liking, purchase intention, consumer interest, and check-all-that-apply). The addition of 40% fish waste flour in place of coating flour increased (P
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2019.1693462