Loading...

Effect of vegetables gums on proximate, functional, optical and sensory  attributes of catfish nuggets during chilled storage

DOI: 10.18805/ajdfr.v0iof.9618    | Article Id: DR-1060 | Page : 130-136
Citation :- Effect of vegetables gums on proximate, functional, optical and sensory attributes of catfish nuggets during chilled storage .Asian Journal of Dairy and Food Research.2016.(35):130-136

P.C. Sarkar*, Upali Sahu, P.K. Binsi1 and Natasha Nayak1

drpcsarkar@gmail.com
Address :

ICAR-Indian Institute of Natural Resins & Gums, Namkum, Ranchi – 834 010, India.

Submitted Date : 2-09-2015
Accepted Date : 26-03-2016

Abstract

The present work was aimed to investigate the possibility of incorporating vegetable gums as binders in nuggets prepared from freshwater catfish, Pangasius pangasius.  Guar gum and gum Acacia, which are well-known texturising agents were added in varying quantities during the preparation of the nuggets. Proximate analysis indicated that moisture content decreased from 78.9 to 74.0%, with increasing concentration of gum (0 – 2%), and so did fat content, from 6.1 to 5.4%. Protein content went up from 15.5% in control to 19.3% in treated sample. Control sample underwent maximum cooking loss (»3.5%), whereas both treatments T4 (2% guar gum, w/w) and T7 (2% gum Acacia, w/w), exhibited minimum loss (» 2.7%). CIE L*a*b* values indicated significant lightening of the product during prolonged storage at 0 0C). Textural and sensory evaluation data also indicated that vegetable gums could be incorporated successfully in fish nuggets to improve their texture and sensory attributes.  In all the treated and stored samples (0 0C, 60 days), the presence of bacteria, yeast and mould were well within permissible limits (£  3.0 x 102 cfu/g and £ 2.8 x 101 cfu/g, respectively).

Keywords

Binder Fish nuggets Gum Acacia; Guar gum Pangasius Texturising agent.

References

  1. Ali, B. H., Ziada, A. and Blunden, G. (2009) Biological effects of gum Arabic: A review of some recent research. Food Chem. Toxicol. 47: 1-8. 
  2. Ang, J. and Miller, W. (1991) Multiple functions of powdered cellulose as a food ingredient. Cereal Foods World. 36: 558-564.
  3. Anonymous (2011) Official for regulation of Pangasius fish culture, The Hindu, AP Edition, Eluru, India. (assessed March, 2015).
  4. AOAC (2005) Official Methods of Analysis, 18th edition, Association of Official Analytical Chemists, Washington, DC, USA.
  5. Bajaj, I. and Singhal, R. (2007). Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying. Food Chem. 104: 1472-1477.
  6. Balachandran, K. (2001). Post-harvest Technology of Fish and Fish Products; Daya Books, New Delhi, 271 – 287.
  7. Bourne, M. C. (1978). Texture profile analysis. J. Food Sc. 32: 62–67.
  8. CIE, (2008). CIE L*a*b* Color Scale, Application Note 8(7), Hunter Assoc. Laboratory, Virginia, USA. 
  9. Cross, H.R., Durland, P.R. and Seideman, S.C. (1986). Sensory qualities of meat, In Bechtel P.J. (ed.). Muscle as Food. Harcourt Brace Jovanovics, Orlando, F.L, USA, 279-320.
  10. Feng, J.; Xiong, Y.; Mikel, W. (2003). Textural properties of pork frankfurters containing thermally / enzymatically modified soy proteins. J Food Sc. 68: 1220-1224. 
  11. Foegeding, E.A. and Ramsey, S.R. (1987). Rheological and water holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or xanthan gum. J. Food Sci. 52:549-553.
  12. FSSAI. (2012). Manual of Methods of Analysis of Foods, Ministry of Health and Family Welfare, Govt. of India, New Delhi. 1-19.
  13. García-Segovia, P., Andrés-Bello, A. and Martínez-Monzó, J. (2007). Effect of cooking method on mechanical properties, color and structure of beef muscle (m. pectoralis). J. Food Engg. 80: 813-821.
  14. Gennadios, A., Hanna, M. A. and Kurth, L. B. (1997). Application of edible coatings on meats, poultry and seafoods: A review. LWT-Food Sc. Technol. 30: 337-350. 
  15. Haghshenas, M., Hosseini, H., Nayebzadeh, K., Khanghah, A. M., Kakesh, B. S., and Fonood, R. K. (2014). Production of prebiotic functional shrimp nuggets using ß-glucan and reduction of oil absorption by carboxymethyl cellulose: Impacts on sensory and physical properties. J. Aquacul. Res. Dev. 5: 245-248.
  16. Hinson, J. A., Reid, A. B., McCullough, S. S. and James, L. P. (2004). Acetaminophen - induced hepatotoxicity: Role of metabolic activation, reactive oxygen / nitrogen species, and mitochondrial permeability transition. Drug Metabolism Rev, 36: 805-822.
  17. Nasiri, F. D., Mohebbi, M., Yazdi, F. T. and Khodaparast, M. H. (2011). Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step. Food and Bio-products Processing, 89: 241-247.
  18. Osman, M. E., Williams, P. A., Menzies, A. R. and Phillips, G. O. (1993). Characterization of commercial samples of gum Arabic. J. Agricul. Food Chem. 41: 71-77. 
  19. Panda, H. (2010). The Complete Book on Gums and Stabilizers for Food Industry; Asia Pacific Business Press Inc., New Delhi, 1 – 470.
  20. Philips, G.O., Wedlock, D.J. and Williams, P.A. (1986). Molecular origin of hydrocolloid functionality. In Gums and Stabilizers for the Food Industry, Philips G.O., Williams, P.A and Wedlock, DJ, (eds.). IRL Press Oxford. 3: 3–5. 
  21. Pinthus, E. J. and Saguy, I.S. (1994). Initial interfacial tension and oil uptake by deep fat fried foods. J. Food Sc. 59: 804-807.
  22. Rario. (2015). Test of preference level for catfish (Pangasius pangasius) nugget from central Kalimantan with different filler material, Int. J. Curr. Res. Acad. Rev. 3: 186-195.
  23. Sabahelkheir, M.K., Abdalla, A.H. and Nouri, S. (2012). Quality assessment of Guar gum (endosperm) of Guar (Cyamopsis tetragonoloba). ISCA J. Biol. Sci.1: 67-70. 
  24. Saha, D. and Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: A critical review. J. Food Sc. Technol. 47: 587-597.
  25. Shabanpour, B. and Jamshidi, A. (2013). Quality characteristics of fried rainbow trout (Oncorhynchus mykiss) fillets coated with different hydrocolloids edible films, World J. Fish Marine Sci., 5: 398 – 404.
  26. Sun, J., Li, X., Xu, X. and Zhou, G. (2011). Influence of various levels of flaxseed gum addition on the water holding capacities of heat induced porcine myofibrillar protein, J. Food Sci. 76: 472-478.
  27. Trommer, H. and Neubert, R. H. (2005). The examination of polysaccharides as potential antioxidative compounds for topical administration using a lipid model system. Int. J. Pharma. 298: 153-163.
  28. Yoon, S. J., Chu, D. C. and Juneja, R.L. (2008). Chemical and physical properties, safety and application of partially hydrolized Guar gum as dietary fiber. J. Clin. Biochem. Nutr. 42: 1-7. 
     

Global Footprints