Restructured Fish Nuggets from ‘Wallago Attu’ Extended with Soy Protein Isolate
The present study was conducted to prepare restructured fish nuggets from comparatively low-value cuts of ‘Wallago attu’ (Boal), with incorporation of soy protein isolate at different levels viz. 2.5% (T1), 5% (T2) and 7.5% (T3). Physicochemical, microbiological and sensory qualities were estimated...
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ftacspublisher:oai:ojs.pkp.sfu.ca:article/1658 2024-09-09T19:30:55+00:00 Restructured Fish Nuggets from ‘Wallago Attu’ Extended with Soy Protein Isolate Biswas, Olipriya Das, Sudip Kumar Biswas, S. 2016-03-15 application/pdf https://acspublisher.com/journals/index.php/jms/article/view/1658 eng eng Indian Meat Science Association (IMSA) https://acspublisher.com/journals/index.php/jms/article/view/1658/1607 https://acspublisher.com/journals/index.php/jms/article/view/1658 Copyright (c) 2016 Olipriya Biswas, Sudip Kumar Das, S. Biswas https://creativecommons.org/licenses/by/4.0 Journal of Meat Science; Vol. 11 No. 2 (2016): Journal Of Meat Science (June) 2016; 31 - 39 2581-6616 0975-5209 Fish Wallago attu Restructured Nuggets Soy protein info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2016 ftacspublisher 2024-06-20T05:30:55Z The present study was conducted to prepare restructured fish nuggets from comparatively low-value cuts of ‘Wallago attu’ (Boal), with incorporation of soy protein isolate at different levels viz. 2.5% (T1), 5% (T2) and 7.5% (T3). Physicochemical, microbiological and sensory qualities were estimated on 0, 3, 7 and 14 days of refrigerated storage. Cooking yield (%) and Water Holding Capacity (WHC) were found to be significantly higher (p<0.05) in T3 group (89.31± 1.28 and 45. 72 ±0.79 respectively) in 0 day, when compared to control group which had a cooking yield and WHC of 83.14 ± 0.67 and 40.11 ± 0.76 respectively on 0 day. Moisture content differences between the treatments were significant (p<0.05). Highest moisture % observed in T3 group (82.54 ± 1.51), whereas lowest in control group (75.12 ± 0.76) on 0 day. pH values were not affected (p>0.05) by treatment but decreased significantly (p<0.05) with the progress of storage. However, beyond 7th day, it showed a significant (p<0.05) increasing trend. Thio-barbituric acid (TBA) value, peroxide value, free fatty acids and total plate counts exhibited significant (p<0.05) increasing trend with the storage period and significant decreasing trend (p<0.05) with increase in level of incorporation. Soy protein isolate up to 7.5% increased the sensory acceptability of the nuggets throughout the storage period. However, within a treatment group, sensory scores deteriorated significantly (p<0.05) with the advancement of storage period. Based on the results, nuggets containing 7.5% SPI are recommended for the preparation of cost effective fish nuggets. Article in Journal/Newspaper Attu ACS Publisher Journals |
institution |
Open Polar |
collection |
ACS Publisher Journals |
op_collection_id |
ftacspublisher |
language |
English |
topic |
Fish Wallago attu Restructured Nuggets Soy protein |
spellingShingle |
Fish Wallago attu Restructured Nuggets Soy protein Biswas, Olipriya Das, Sudip Kumar Biswas, S. Restructured Fish Nuggets from ‘Wallago Attu’ Extended with Soy Protein Isolate |
topic_facet |
Fish Wallago attu Restructured Nuggets Soy protein |
description |
The present study was conducted to prepare restructured fish nuggets from comparatively low-value cuts of ‘Wallago attu’ (Boal), with incorporation of soy protein isolate at different levels viz. 2.5% (T1), 5% (T2) and 7.5% (T3). Physicochemical, microbiological and sensory qualities were estimated on 0, 3, 7 and 14 days of refrigerated storage. Cooking yield (%) and Water Holding Capacity (WHC) were found to be significantly higher (p<0.05) in T3 group (89.31± 1.28 and 45. 72 ±0.79 respectively) in 0 day, when compared to control group which had a cooking yield and WHC of 83.14 ± 0.67 and 40.11 ± 0.76 respectively on 0 day. Moisture content differences between the treatments were significant (p<0.05). Highest moisture % observed in T3 group (82.54 ± 1.51), whereas lowest in control group (75.12 ± 0.76) on 0 day. pH values were not affected (p>0.05) by treatment but decreased significantly (p<0.05) with the progress of storage. However, beyond 7th day, it showed a significant (p<0.05) increasing trend. Thio-barbituric acid (TBA) value, peroxide value, free fatty acids and total plate counts exhibited significant (p<0.05) increasing trend with the storage period and significant decreasing trend (p<0.05) with increase in level of incorporation. Soy protein isolate up to 7.5% increased the sensory acceptability of the nuggets throughout the storage period. However, within a treatment group, sensory scores deteriorated significantly (p<0.05) with the advancement of storage period. Based on the results, nuggets containing 7.5% SPI are recommended for the preparation of cost effective fish nuggets. |
format |
Article in Journal/Newspaper |
author |
Biswas, Olipriya Das, Sudip Kumar Biswas, S. |
author_facet |
Biswas, Olipriya Das, Sudip Kumar Biswas, S. |
author_sort |
Biswas, Olipriya |
title |
Restructured Fish Nuggets from ‘Wallago Attu’ Extended with Soy Protein Isolate |
title_short |
Restructured Fish Nuggets from ‘Wallago Attu’ Extended with Soy Protein Isolate |
title_full |
Restructured Fish Nuggets from ‘Wallago Attu’ Extended with Soy Protein Isolate |
title_fullStr |
Restructured Fish Nuggets from ‘Wallago Attu’ Extended with Soy Protein Isolate |
title_full_unstemmed |
Restructured Fish Nuggets from ‘Wallago Attu’ Extended with Soy Protein Isolate |
title_sort |
restructured fish nuggets from ‘wallago attu’ extended with soy protein isolate |
publisher |
Indian Meat Science Association (IMSA) |
publishDate |
2016 |
url |
https://acspublisher.com/journals/index.php/jms/article/view/1658 |
genre |
Attu |
genre_facet |
Attu |
op_source |
Journal of Meat Science; Vol. 11 No. 2 (2016): Journal Of Meat Science (June) 2016; 31 - 39 2581-6616 0975-5209 |
op_relation |
https://acspublisher.com/journals/index.php/jms/article/view/1658/1607 https://acspublisher.com/journals/index.php/jms/article/view/1658 |
op_rights |
Copyright (c) 2016 Olipriya Biswas, Sudip Kumar Das, S. Biswas https://creativecommons.org/licenses/by/4.0 |
_version_ |
1809899870238015488 |