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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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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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creator	Bonfim, Bruno de Carvalho Monteiro, Maria Lúcia Guerra Santos, Alejandra Filippo Gonzalez Neves dos Vilar, Juliana dos Santos Conte-Junior, Carlos Adam
description	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
doi_str_mv	10.1080/10498850.2019.1693462
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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 < .05) protein, lipid, and ash contents in both pre-fried and fried fish nuggets, while (P < .05) carbohydrate levels decreased compared to fish nuggets without the inclusion of fish waste flour. Overall, the replacement of coating flour by 25% and 40% fish waste flour increased (P < .05) h° angle and a* and b* values in both pre-fried and fried fish nuggets. In addition, the same replacement levels decreased (P < .05) hardness and chewiness in pre-fried nuggets, while increasing (P < .05) these parameters in fried nuggets. Regarding sensory attributes, fish waste flour increased (P < .05) the perception of a dark golden color, fish flavor, and crunchiness, leading to a higher (P < .05) overall liking and preference for nuggets containing 25% and 40% fish waste flour in replacement of coating flour. Therefore, the replacement of fish nugget coating flour with 40% fish (Priacanthus arenatus, Cuvier, 1829) waste flour is a potential strategy for waste management and health market encouragement.]]></description><identifier>ISSN: 1049-8850</identifier><identifier>EISSN: 1547-0636</identifier><identifier>DOI: 10.1080/10498850.2019.1693462</identifier><language>eng</language><publisher>Philadelphia: Taylor & Francis</publisher><subject>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</subject><ispartof>Journal of aquatic food product technology, 2020-01, Vol.29 (1), p.28-42</ispartof><rights>2019 Taylor & Francis Group, LLC 2019</rights><rights>2019 Taylor & Francis Group, LLC</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c338t-34bfc67828874b6fcd514b0db2faa425b1a5d98a225b5597f2a876d0722828613</citedby><cites>FETCH-LOGICAL-c338t-34bfc67828874b6fcd514b0db2faa425b1a5d98a225b5597f2a876d0722828613</cites><orcidid>0000-0001-6133-5080</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Bonfim, Bruno de Carvalho</creatorcontrib><creatorcontrib>Monteiro, Maria Lúcia Guerra</creatorcontrib><creatorcontrib>Santos, Alejandra Filippo Gonzalez Neves dos</creatorcontrib><creatorcontrib>Vilar, Juliana dos Santos</creatorcontrib><creatorcontrib>Conte-Junior, Carlos Adam</creatorcontrib><title>Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour</title><title>Journal of aquatic food product technology</title><description><![CDATA[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 < .05) protein, lipid, and ash contents in both pre-fried and fried fish nuggets, while (P < .05) carbohydrate levels decreased compared to fish nuggets without the inclusion of fish waste flour. Overall, the replacement of coating flour by 25% and 40% fish waste flour increased (P < .05) h° angle and a* and b* values in both pre-fried and fried fish nuggets. In addition, the same replacement levels decreased (P < .05) hardness and chewiness in pre-fried nuggets, while increasing (P < .05) these parameters in fried nuggets. Regarding sensory attributes, fish waste flour increased (P < .05) the perception of a dark golden color, fish flavor, and crunchiness, leading to a higher (P < .05) overall liking and preference for nuggets containing 25% and 40% fish waste flour in replacement of coating flour. Therefore, the replacement of fish nugget coating flour with 40% fish (Priacanthus arenatus, Cuvier, 1829) waste flour is a potential strategy for waste management and health market encouragement.]]></description><subject>Carbohydrates</subject><subject>CATA analysis</subject><subject>Coating</subject><subject>Coatings</subject><subject>Color</subject><subject>Colour</subject><subject>Fish</subject><subject>Fish by-products</subject><subject>Fish wastes</subject><subject>Fishery products</subject><subject>Flavor</subject><subject>Flavour</subject><subject>Flour</subject><subject>instrumental color</subject><subject>Lipids</subject><subject>Parameters</subject><subject>Priacanthus arenatus</subject><subject>ready-to-cook product</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>texture profile</subject><subject>Waste management</subject><subject>Water hardness</subject><subject>Wheat</subject><issn>1049-8850</issn><issn>1547-0636</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kctq3DAUhk1poWnaRygIumkhnupiW_KuZegkgZAOJCVLcWxLMwq2NNVlwrxSnzIyTrdZnbP4_u_A-YviM8ErggX-TnDVClHjFcWkXZGmZVVD3xRnpK54iRvWvM17ZsoZel98COERYyI4b8-Kf7cpehONszCi6-ng3VFNykYEdkBrZ0OalEdb5cNB9dEcFXIabUzYo9u026kY0JOJe7QFH0023KUuRBPTLJzJh72CiDajSz7bIBq7Q91pEXzdegM92LhPAYFXFmIKF2idjkb5C0QEbb-hBwhRLYKPxTsNY1CfXuZ58Wfz6359Vd78vrxe_7wpe8ZELFnV6b7hggrBq67R_VCTqsNDRzVAReuOQD20Amhe67rlmoLgzYA5pTnTEHZefFm8-Rl_kwpRPubr-T9BUkZbxquaNJmqF6r3LgSvtDx4M4E_SYLlXIv8X4uca5EvteTcjyVnrHZ-gifnx0FGOI3Oaw-2N0Gy1xXPLm2VfQ</recordid><startdate>20200102</startdate><enddate>20200102</enddate><creator>Bonfim, Bruno de Carvalho</creator><creator>Monteiro, Maria Lúcia Guerra</creator><creator>Santos, Alejandra Filippo Gonzalez Neves dos</creator><creator>Vilar, Juliana dos Santos</creator><creator>Conte-Junior, Carlos Adam</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QH</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TN</scope><scope>7UA</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H98</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-6133-5080</orcidid></search><sort><creationdate>20200102</creationdate><title>Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour</title><author>Bonfim, Bruno de Carvalho ; Monteiro, Maria Lúcia Guerra ; Santos, Alejandra Filippo Gonzalez Neves dos ; Vilar, Juliana dos Santos ; Conte-Junior, Carlos Adam</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c338t-34bfc67828874b6fcd514b0db2faa425b1a5d98a225b5597f2a876d0722828613</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Carbohydrates</topic><topic>CATA analysis</topic><topic>Coating</topic><topic>Coatings</topic><topic>Color</topic><topic>Colour</topic><topic>Fish</topic><topic>Fish by-products</topic><topic>Fish wastes</topic><topic>Fishery products</topic><topic>Flavor</topic><topic>Flavour</topic><topic>Flour</topic><topic>instrumental color</topic><topic>Lipids</topic><topic>Parameters</topic><topic>Priacanthus arenatus</topic><topic>ready-to-cook product</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>texture profile</topic><topic>Waste management</topic><topic>Water hardness</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bonfim, Bruno de Carvalho</creatorcontrib><creatorcontrib>Monteiro, Maria Lúcia Guerra</creatorcontrib><creatorcontrib>Santos, Alejandra Filippo Gonzalez Neves dos</creatorcontrib><creatorcontrib>Vilar, Juliana dos Santos</creatorcontrib><creatorcontrib>Conte-Junior, Carlos Adam</creatorcontrib><collection>CrossRef</collection><collection>Aqualine</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Oceanic Abstracts</collection><collection>Water Resources Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of aquatic food product technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bonfim, Bruno de Carvalho</au><au>Monteiro, Maria Lúcia Guerra</au><au>Santos, Alejandra Filippo Gonzalez Neves dos</au><au>Vilar, Juliana dos Santos</au><au>Conte-Junior, Carlos Adam</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour</atitle><jtitle>Journal of aquatic food product technology</jtitle><date>2020-01-02</date><risdate>2020</risdate><volume>29</volume><issue>1</issue><spage>28</spage><epage>42</epage><pages>28-42</pages><issn>1049-8850</issn><eissn>1547-0636</eissn><abstract><![CDATA[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 < .05) protein, lipid, and ash contents in both pre-fried and fried fish nuggets, while (P < .05) carbohydrate levels decreased compared to fish nuggets without the inclusion of fish waste flour. Overall, the replacement of coating flour by 25% and 40% fish waste flour increased (P < .05) h° angle and a* and b* values in both pre-fried and fried fish nuggets. In addition, the same replacement levels decreased (P < .05) hardness and chewiness in pre-fried nuggets, while increasing (P < .05) these parameters in fried nuggets. Regarding sensory attributes, fish waste flour increased (P < .05) the perception of a dark golden color, fish flavor, and crunchiness, leading to a higher (P < .05) overall liking and preference for nuggets containing 25% and 40% fish waste flour in replacement of coating flour. Therefore, the replacement of fish nugget coating flour with 40% fish (Priacanthus arenatus, Cuvier, 1829) waste flour is a potential strategy for waste management and health market encouragement.]]></abstract><cop>Philadelphia</cop><pub>Taylor & Francis</pub><doi>10.1080/10498850.2019.1693462</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0001-6133-5080</orcidid></addata></record>
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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
title	Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour
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