Abstract
Background: This study determined the potential of fruit powder as natural preservatives in fish nuggets and indicated that fruit powder can successfully be incorporated in them without altering their acceptability. Additionally, a comparative study was carried out to find which fruit powder has the best antioxidant and antimicrobial activity, contributing towards the stability of the nuggets. Methods: The guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powders were incorporated at the rate of 1.5% (w/w) respectively in fish nuggets and its effects on various physico-chemical, textural and sensory attributes of products were evaluated against control. Result: Incorporation of fruit powder significantly (P less than 0.05) increased emulsion stability, cooking yield, moisture, fat and protein percentage. Textural attributes were improved in treated nuggets, however overall acceptability scores were significantly (P less than 0.05) higher for control as adjudged by the panelists. Fruit powder was found to slow down the lipid peroxidation of fish nuggets, as measured by thiobarbituric acid (TBA) value. They also maintained the microbial stability of nuggets upto 10 days during refrigerated storage (4±1°C).
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