The effect of using inulin prebiotic in the formulation of low-fat fish nuggets on the quality attributes of the product

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Alizadeh Saharnaz; Rezaei Masoud

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Journal Paper

Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2024 | Volume:13 | Issue:3 Page(s): 112-121

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Information Journal Paper

Title

The effect of using inulin prebiotic in the formulation of low-fat fish nuggets on the quality attributes of the product

Author(s)

Alizadeh Saharnaz | Rezaei Masoud | Issue Writer Certificate

Keywords

Inulin

Fish nugget

Quality attributes

Fat reduction

Quality enhancement

Abstract

The aim of this research was to produce low-fat and functional Fish nuggets using the Inulin prebiotic. In this study, Inulin was used at concentrations of 0%, 1.5%, 3%, and 4.5% to enrich the Fish nuggets. The results showed that increasing the concentration of Inulin led to a reduction in fat content in the Fish nuggets, with the greatest reduction observed in the treatment containing 4.5% Inulin (T3). Additionally, the Quality attributes of the Fish nuggets, including moisture content, cooking loss, and shrinkage, were improved with the use of Inulin. Higher concentrations of Inulin resulted in a decrease in lightness (L*) and yellowness (b*) and an increase in redness (a*) during both pre-frying and final frying step. Inulin also improved the textural properties of the nuggets, such that with increasing Inulin concentration, hardness, cohesiveness, chewiness, and gumminess decreased, while springiness and resilience increased. This study demonstrated that enriching Fish nuggets with 4.5% Inulin can effectively reduce fat content and enhance the quality of fried Fish nuggets.

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