Production of Prebiotic Functional Shrimp Nuggets Using ÃŸ-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties
1Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- *Corresponding Author:
- Hedayat Hosseini
Department of Food Sciences and Technology
National Nutrition and Food Technology
Faculty of Nutrition and Food Technology
Shahid Beheshti University of Medical Sciences
E-mail: [email protected]
Received Date: March 18, 2014; Accepted Date: June 28, 2014; Published Date: July 14, 2014
Citation: Haghshenas M, Hosseini H, Nayebzadeh K, Khanghah AM, Kakesh BS,et al. (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 Aquac Res Development 5:245 doi: 10.4172/2155-9546.1000245
Copyright: © 2014 Haghshenas M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In recent years consumer demand for healthier foods such as seafood products possessing appropriate functional properties and low calories has been increased. In this study, shrimp nuggets having functional properties were manufactured by incorporating commercially available ß-glucan and carboxy methyl cellulose (CMC), and were evaluated for sensory, chemical and physical properties. Texture profile analysis (TPA) of par-fried and full fried products showed that shrimp nuggets containing both ß-glucan and carboxy methyl cellulose (BG+CMC formulation) had significantly higher springiness, chewiness and cohesiveness than control (p<0.05) and lower hardness and shear force values. Addition of 1% CMC to the batter formulation with 3% ß-glucan in core reduced 27% of oil absorption during frying step. Differences in sensory evaluation values between nuggets containing CMC and control were not significant at any particular factors except for the juiciness. Application of BG as a prebiotic soluble fiber and CMC reduces oil uptake during frying, and provides a functional calorie- reduced sea food product with desirable organoleptic properties.