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

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

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...

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Veröffentlicht in:Food Science & Nutrition 2019-10, Vol.7 (10), p.3206-3215
Hauptverfasser: Moosavi‐Nasab, Marzieh, Asgari, Foroogh, Oliyaei, Najme
Format: Artikel
Sprache:eng
Schlagworte:
Acidity
Actin
Actinin
Backup software
Chemical analysis
Cooking
Firmness
Fish
fish nugget
Food products
Lipids
Microorganisms
Organic chemistry
Original Research
Peroxide
Physicochemical properties
Proteins
Quality
Quality assessment
Sensory evaluation
Storage
Surimi
surimi nugget
Tropomyosin
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Beschreibung
Zusammenfassung: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 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1172