Effect of Frying Conditions on Textural Parameters, Color and Proximate Composition of Fried Fish Nuggets from Blue Whiting (Micromesistius Poutassou)

Abstract

ABSTRACT Fish is a good source of protein and plays an important role in fighting hunger and malnutrition. Effect of frying temperature (150°C, 160°C, 170°C), frying time (4, 5, 6 min) and thickness (1.5, 2.5, 3.5 cm) on proximate composition, texture and color parameters of fish nuggets from blue whiting was evaluated. Box-Behnken design was used to analyze and optimize frying conditions. Frying temperature significantly (p < .05) affected protein, ash and springiness positively but negatively affected crude fiber and hardness. Frying time had significant effect (p < .05) on protein, ash and springiness positively but negatively affected crude fiber. Thickness significantly (p < .05) affected crude fiber and stringiness positively while protein, ash, oil content, springiness, cohesiveness and gumminess was significantly (p < .05) affected negatively. Consumers desired taste of the fish nuggets more than other sensory attributes evaluated. Optimized frying temperature of 157°C, frying time 4 min and thickness of 2.3 cm were obtained with 61% desirability.