نوع مقاله : مقاله پژوهشی
نویسندگان
گروه مهندسی منابع طبیعی و محیط زیست، دانشکده کشاورزی، دانشگاه شیراز، شیراز، فارس
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Introduction: Nowadays, the consumption of ready-to-use products such as fish nuggets is increasing. Therefore, fish nuggets can be turned into functional food by creating a more favorable appearance and enhancing the shelf life using natural components. Along with their advantages, these products also have some disadvantages. They are susceptible to microbial and chemical spoilage due to their water activity, neutral pH, relatively high levels of free amino acids, unsaturated fatty acids, and autolytic enzymes. These undesirable factors lead to changes in color, flavor, taste, reduced shelf life, and, ultimately, a decline in the quality of the final product. One of the safe and natural methods for preserving and maintaining the quality of processed aquatic products is to achieve optimal formulation for producing bioactive coating and using edible active packaging. Also, research showed that the quality of nuggets mainly depends on the formulation of their batter ingredients. Fucoidan is a polysaccharide extracted from sargassum brown macroalgae, which has unique properties such as film formation, gel production, and emulsion stabilization and, therefore, has the potential to be used in the formulation of functional foods and food/pharmaceutical supplements. Thus, in this study, fish nuggets were prepared using silver carp minced and Siberian sturgeon isolated protein, then three levels of 1%, 2%, and 3% of fucoidan extracted from sargassum were used in the batter of the nuggets. The physical changes of the nuggets were investigated during the 18-day storage period in the refrigerator.
Materials and Methods: To prepare fish nuggets, boneless silver carp fillets (43%), Siberian sturgeon protein isolate (25%), and boiled potatoes (19.3%) were completely ground using a meat grinder, and other spices were added. After preparing the fish nuggets, they were molded. Then, the nuggets were taken out of the freezer and immersed in a fucoidan-treated batter. The batter was prepared from wheat flour (66%), rice flour (15%), starch (17%), and salt (2%) and dissolved in water (ratio of 1:1.5). The treatments in this study were included:
- Control: Fish nuggets without fucoidan;
- F1: Fish nuggets prepared with batter containing 1% (w/w) fucoidan;
- F2: Fish nuggets prepared with batter containing 2% (w/w) fucoidan;
- F3: Fish nuggets prepared with batter containing 3% (w/w) fucoidan.
After that, the surface of the nuggets was coated with fine breadcrumbs and stored again at -18°C for 30 minutes. The preliminary cooking step was performed at 180 °C for 120-180 seconds, and then the nuggets were placed in a labeled package and stored in the refrigerator at 4°C. Sampling was performed on days 0, 4, 8, 12, and 18. On the sampling days, the nuggets were removed from the freezer, thawed at ambient temperature, and then deep-fried at 190 °C for 3 minutes. Physical tests were performed on the final fried nuggets, including product yield, cooking loss, water holding capacity, shrinkage, and weight gain due to coating.
Results and Discussion: The results showed that the product yield in the control (without fucoidan) decreased during storage, which may be due to changes in water holding capacity. Although the control treatment showed the lowest cooking loss and shrinking level on day 0, they increased during storage. The results did not show a significant difference in the pick-up between treatments (P>0.05). This study showed that polysaccharide chains may form an important network in water holding capacity. Therefore, meat products with seaweed or its extract can improve water-fat binding properties, making them ideal for pharmaceutical and food industries.
Conclusion: Considering the lack of significant changes in the physical properties of the nuggets, such as water holding capacity, yield loss, shrinking, etc., it can be hoped that adding fucoidan to the batter of fish nuggets increases their functional properties with no adverse effects on their physical characteristics.
Conflicts of interest: The authors declare that there are no conflicts of interest.
Acknowledgments: We would like to express our gratitude for the financial support of Iran's National Elites Foundation (Project No. 771002) and the Fars's Elite Foundation.
کلیدواژهها [English]
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