Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

Enny Solichah,Devry Pramesti,Ade Chandara Iwansyah,Wawan Agustina,Ainia Herminiati,Dewi Desnilasari,Woro Setiaboma

doi:10.1590/fst.72020

Enny Solichah, Devry Pramesti + Show 5 more

Open Access

https://doi.org/10.1590/fst.72020

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Journal: Food Science and Technology	Publication Date: Jan 1, 2022
Citations: 8	License type: CC BY 4.0

Affiliation: Indonesian Institute of Sciences

Abstract

This study aimed to evaluate the physicochemical, nutritional, and organoleptic properties of nuggets based on Moringa oleifera leaves and Arius thalassinus. The ratio of the giant catfish and M. oleifera leaves were 100:0, 100:5, 100:10, and 100:15. The increase of M. oleifera leaves affected the characteristics of nugget products, viz., texture profile, protein, amino acids, cooking loss, and water holding capacity (WHC). Based on sensory tests, the four types of giant catfish nuggets with M. oleifera leaves did not differ significantly. Giant catfish nuggets and moringa leaves have the potential of being developed into products that can be consumed widely.

Highlights

Fried foods are very popular around the world with fried nuggets being one of the most acceptable fried foods (Ozen & Singh, 2020)
It can be replaced with other meats such as giant catfish meat and tuna fish meat which can be an alternative to chicken meat and a means of diversifying nugget products that have been developed (Özünlü et al, 2018; Pade, 2018)
Vegetable commodities that have high protein content can be used as ingredients for making nuggets, namely Moringa oleifera

Summary

Introduction

Fried foods are very popular around the world with fried nuggets being one of the most acceptable fried foods (Ozen & Singh, 2020). Chicken meat is generally used as the main ingredient in the processing of nuggets. It can be replaced with other meats such as giant catfish meat and tuna fish meat which can be an alternative to chicken meat and a means of diversifying nugget products that have been developed (Özünlü et al, 2018; Pade, 2018). Giant catfish are processed into dry fish or salted fish. The texture of giant catfish meat is thick, high in protein 18.56 g/100 g (Abraham et al, 2017), rich in unsaturated fatty acids, namely C14-C22 and unsaturated fatty acids with several bonds 1-6 (Christie et al, 2016). Vegetable commodities that have high protein content can be used as ingredients for making nuggets, namely Moringa oleifera. Other valuable content of moringa leaves were macro and micronutrients, which are sources of natural antioxidants (Das et al, 2012; Moyo et al, 2011; Saini et al, 2016)

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