Effect of hydroxypropyl methylcellulose (HPMC) added pre-dust and batters of talangqueen fish (Scomberoides commersonniantus) nugget on quality and shelf life during frozen storage (-18 ° C)

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JAMSHIDI A.; SHABANPOUR B.

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Paper Information

Journal: NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES) Year:2015 | Volume:9 | Issue:3 Page(s): 79-90

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Title

Effect of hydroxypropyl methylcellulose (HPMC) added pre-dust and batters of talangqueen fish (Scomberoides commersonniantus) nugget on quality and shelf life during frozen storage (-18 ° C)

Author(s)

JAMSHIDI A. | SHABANPOUR B. | Issue Writer Certificate

Keywords

Deep-fat fryingQ2

Oil barrierQ2

Talangqueen fish (Scomberoides commersonniantus)Q2

Fish nuggetQ2

Hydroxypropyl methylcellulose (HPMC)Q2

Abstract

In this study the effect of Hydroxypropyl methylcellulose (HPMC) added to pre-dust and batters of talangqueen fish (Scomberoides commersonniantus) nugget on the amount of oil uptake and its quality during four month of frozen storage was evaluated. The treatments consist of control (without HPMC in coating), A (with 2% HPMC in Pre-dust), B (with 2% HPMC in batter) and C (with 1% HPMC in pre-dust and 1% HPMC in batter). The par-and post frying of the Fish nuggets were analyzed from viewpoint of proximate composition (moisture, lipid content, total crude protein, ash and pH) at first time and the par-frying nuggets from viewpoint of chemical parameters (thiobarbituric acid and free fatty acid), microbial (total count, mesophilic and psychrotrophic), color and sensory analysis periodically (each month). The amount of total crude protein, ash and pH were the same as in various treatments of pre-and post frying Fish nuggets (P˂ 0. 05), whereas the amount of moisture and lipid showed significant different, thus sample B with 2% HPMC in batter, showed highest moisture retention and lowest lipid content (P˂ 0. 05) rather than other samples. After four months storage lightness and yellowness, mesophilic count and overall acceptability were reduced and thiobarbituric acid and free fatty acid were increased significantly (P˂ 0. 05). This work indicated that use of HPMC in coated products didn’ t effect on the shelf life and the best result for moisture retention and reduced oil uptake was shown in sample B with 2% HPMC in batter.

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APA: Copy

JAMSHIDI, A., & SHABANPOUR, B.. (2015). Effect of hydroxypropyl methylcellulose (HPMC) added pre-dust and batters of talangqueen fish (Scomberoides commersonniantus) nugget on quality and shelf life during frozen storage (-18 ° C). NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 9(3 ), 79-90. SID. https://sid.ir/paper/161619/en

Vancouver: Copy

JAMSHIDI A., SHABANPOUR B.. Effect of hydroxypropyl methylcellulose (HPMC) added pre-dust and batters of talangqueen fish (Scomberoides commersonniantus) nugget on quality and shelf life during frozen storage (-18 ° C). NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2015;9(3 ):79-90. Available from: https://sid.ir/paper/161619/en

IEEE: Copy

A. JAMSHIDI, and B. SHABANPOUR, “Effect of hydroxypropyl methylcellulose (HPMC) added pre-dust and batters of talangqueen fish (Scomberoides commersonniantus) nugget on quality and shelf life during frozen storage (-18 ° C),” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 9, no. 3 , pp. 79–90, 2015, [Online]. Available: https://sid.ir/paper/161619/en

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