Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

Abstract

The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, peroxide, and TBA values for fish nuggets were significantly higher than surimi nuggets during frozen storage (p < .05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets (p < .05) and more firmness of fish nuggets after cooking compared with surimi one (p < .05). Furthermore, surimi nuggets were lighter and had lower total bacterial counts rather than fish nuggets during frozen storage (p < .05). SDS‐PAGE of the samples during storage exhibited more intensity of the bands related to α‐actinin, actin, and β‐tropomyosin in surimi nuggets compared with that for fish nuggets. Moreover, the sensory evaluation showed that acceptability of surimi nuggets was more than that for fish nuggets after frozen storage. These results showed that surimi nuggets had higher quality indicators rather than fish nuggets.

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

“…Results revealed that the PV of cooked samples increased with storage time, reaching 4.30 meq/kg fat in oven-baked nuggets and 4.03 meq/kg fat in deep-fried nuggets after 90 days. Findings from Moosavi-Nasab et al [ 9 ] also demonstrated an increase in PV in fried fish nuggets, ranging from 1.54 to 4.34 meq/kg fat as the frozen storage period increased up to 90 days. The current study is consistent with previous studies that deep-fried nuggets had relatively lower PV than oven-baked nuggets.…”

“…As a result, the use of good manufacturing practices (GMP) and good hygiene practices (GHP) is recommended. The hygienic handling can lower the initial microbial load [ 9 ]. Furthermore, the reduction in the microbial count may be due to the effect of freezing [ 9 , 58 ].…”

“…The hygienic handling can lower the initial microbial load [ 9 ]. Furthermore, the reduction in the microbial count may be due to the effect of freezing [ 9 , 58 ]. Thus, the use of blast freezer to quickly freeze the fish nuggets before keeping in the freezer may be a contributing factor.…”

“…Fish nuggets are a modern food produced from fish fillets or ground fish meat, with spices, binders such as eggs, corn starch, various flours, and milk solids, and then coated with a coating [ 8 ]. Commercially, the fish nuggets, either raw or precooked, are generally in the frozen form because freezing and cold storage are effective methods of seafood preservation [ 9 , 10 , 11 ].…”

Physicochemical Properties and Microstructure of Mixed-species Surimi Made from Decapterus sp. and Priacanthus sp.

“…The kind of fish as surimi materials did not affect the TPC. The initial microbial count of the samples significantly influenced by the cleanliness of the fish handling and surimi preparation (Moosavi-Nasab et al, 2019).…”