Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour

Abstract

ABSTRACTThe aim of the present study was to evaluate the physicochemical and sensory qualities of pre-fried and fried fish nuggets manufactured with partial replacement of coating flour by fish (Priacanthus arenatus) waste flour. Four formulations of pre-fried and fried nuggets were prepared as follows: control (coating with 100% wheat flour), C10 (coating with 90% wheat flour and 10% fish waste flour), C25 (coating with 75% wheat flour and 25% fish waste flour), and C40 (coating with 60% wheat flour and 40% fish waste flour). All samples were analyzed regarding proximate composition, instrumental color parameters, instrumental texture profile, and sensory attributes (overall liking, purchase intention, consumer interest, and check-all-that-apply). The addition of 40% fish waste flour in place of coating flour increased (P < .05) protein, lipid, and ash contents in both pre-fried and fried fish nuggets, while (P < .05) carbohydrate levels decreased compared to fish nuggets without the inclusion of fish waste flour. Overall, the replacement of coating flour by 25% and 40% fish waste flour increased (P < .05) h° angle and a* and b* values in both pre-fried and fried fish nuggets. In addition, the same replacement levels decreased (P < .05) hardness and chewiness in pre-fried nuggets, while increasing (P < .05) these parameters in fried nuggets. Regarding sensory attributes, fish waste flour increased (P < .05) the perception of a dark golden color, fish flavor, and crunchiness, leading to a higher (P < .05) overall liking and preference for nuggets containing 25% and 40% fish waste flour in replacement of coating flour. Therefore, the replacement of fish nugget coating flour with 40% fish (Priacanthus arenatus, Cuvier, 1829) waste flour is a potential strategy for waste management and health market encouragement.