Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

Abstract

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties

“…A significantly higher content ( p < 0.05) of lipid content was found in fried nuggets (FN, FN1, and FN2) compared to baked nuggets (BN, BN1, and BN2). This can be attributed to the absorption of oil used in the frying process, as the water evaporates, allowing for the oil to penetrate the food [ 38 , 39 ]. This process also occurs when the food is removed from the cooking medium and begins to cool [ 36 , 40 ].…”

“…This has led to a change in the biochemical composition of the fish muscle and the specific biochemical composition of farmed seafood, which could be very different from wild salmon due to the formulation of the feeds [54]. Therefore, the high contents of oleic and linoleic acids in all types of salmon nuggets in our study could be attributed to the fatty acid composition of the salmon fillets and the amount of oil absorption during pre-frying of nuggets [36,39,40] carried out with sunflower oil (Natura ® ), which mainly contains linoleic and oleic acid (52.0 and 37.7%, respectively).…”

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

“…High temperatures are typically used during frying, resulting in chemical reactions such as oxidation, hydrolysis, polymerization/polycondensation, isomerization, and cyclization [ 18 ]. Many authors have described the changes that occur in vegetable fat and oil quality during heating or frying process of a single product, such as French fries [ 19 , 20 ], fish [ 21 , 22 ], or chicken [ 23 , 24 ], reporting changes in a range of parameters and constituents, including fat content, color, fatty acids, polar compounds, anisidine values, and acid values. Much less information can, however, be found on changes in sterols during frying.…”

Effect of Adding Carrot Flour (Daucus carota L) to The Nutritional Value and Organoleptic Snakehead Fish Nuggets (Channa striata)

“…Proximate analysis was performed using a modified, published method (Oppong et al, 2021). The parameter of this analysis was moisture, protein, carbohydrate, fat, and ash content.…”