Development of low-fat chicken nuggets using fish protein concentrate in batter formulation

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 17, Issue 3 - Serial Number 69, July and August 2021, Pages 25-37   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.2021.39766.0

Authors

Fatemeh Heydari; Mohebbat Mohebbi^* ; Mohammad Javad Varidi; Mehdi Varidi

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

The effect of various levels (5, 10 and 15%) of fish protein concentrate (FPC) in batter formulation was investigated. The physicochemical properties of chicken nugget were evaluated in order to find the optimium level of FPC in batter formulation. Flow behavior showed that the control batter and a treatment contains of 7.5% FPC had higher viscosity. Moisture loss and fat uptake in control sample was higher than all treatments contain FPC in both deep fat and air fryer. Thicker crust resulted by higher level of FPC in batter leads less oil uptake during frying. Moreover, the samples contain FPC had the highest score in terms of texture and overall acceptability. In spite the fact that nuggets contain FPC had the high rate of our research priorities, however, the level around 15% considered as a limitation. Using desirability optimization, the range between 7.5- 8% of PFC in batter formulation was selected as the best level.  

Keywords

Chicken nugget; Desirability; Fat absorption reduction; FPC; Frying

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