Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget

Abstract

This study highlighted a new strategy for producing healthier fish nuggets using a rice flour-based emulgel prior to baking rather than conventional deep-frying, which allowed the lipid content to be precisely controlled and lipid oxidation to be delayed. The technological and structural properties of emulgels made from Jasmin brown rice flour (JBRF) and commercial rice flour (CRF) combined with xanthan gum, as well as the impact of emulgel incorporation (0–7 g/100 g) on the quality of cassava croaker (Pseudotolithus senegalensis) nuggets were thoroughly studied. JBRF-emulgel had higher viscosity and negative zeta potential value than CRF-emulgel, with comparable oil particle size. During 90-day frozen storage, JBRF-emulgel substitution lowered hardness, total expressible fluid, and lipid oxidation, while increasing elasticity of fish nuggets (p < 0.05). With increasing emulgel concentration, lipid and carbohydrate content increased slightly, but protein content decreased. Lipid content of the nugget with the maximum emulgel level (7 g/100 g) was 1.83-time lower than the regular fried nugget. The higher the inclusion level of JBRF-emulgel, the lower the microbial loads and the better the organoleptic properties of the fish nugget. Therefore, rice flour emulgel can be applied for preparation of healthier baked fish nuggets and other comminuted meat products instead of frying.