Abstract
In recent years consumer demand for healthier foods such as seafood products possessing appropriate functional properties and low calories has been increased. In this study, shrimp nuggets having functional properties were manufactured by incorporating commercially available s-glucan and carboxy methyl cellulose (CMC), and were evaluated for sensory, chemical and physical properties. Texture profile analysis (TPA) of par-fried and full fried products showed that shrimp nuggets containing both s-glucan and carboxy methyl cellulose (BG+CMC formulation) had significantly higher springiness, chewiness and cohesiveness than control (p<0.05) and lower hardness and shear force values. Addition of 1% CMC to the batter formulation with 3% s-glucan in core reduced 27% of oil absorption during frying step. Differences in sensory evaluation values between nuggets containing CMC and control were not significant at any particular factors except for the juiciness. Application of BG as a prebiotic soluble fiber and CMC reduces oil uptake during frying, and provides a functional calorie- reduced sea food product with desirable organoleptic properties.
Highlights
Nuggets are small batter-fried paste or piece of chicken, fish or shrimp
Addition of 1% carboxy methyl cellulose (CMC) to the batter formulation provided 25% reduction in fat content of nuggets and about 10% increase in moisture content, as compared with the control formulation
It was in agreement to the results of another study which used cellulose derivatives coatings to reduce oil uptake in fried products [16]
Summary
Nuggets are small batter-fried paste or piece of chicken, fish or shrimp. Consumption of breaded and battered foods especially seafood, poultry, cheese, and vegetables has become popular over the last few years. Shrimp is one of the world’s most popular consumed shellfish [1]. They are low in saturated fat and high in omega-3 fatty acids. Shrimps are excellent sources of essential amino acids, iron, zinc, copper, and vitamin B-12; they are considered as highly perishable commodities. In this regard, several processing methods have been utilized to increase their shelf life [2,3]
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