Journal of Aquaculture Research & Development

Rozita Komeily Fonood

Publications

• Research Article
  Production of Prebiotic Functional Shrimp Nuggets Using ß-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties
  Author(s): Mehrdad Haghshenas,Hedayat Hosseini*,Kooshan Nayebzadeh,Amin Mosavi Khanghah,Behnoosh Shabkoohi Kakesh,Rozita Komeily FonoodMehrdad Haghshenas,Hedayat Hosseini*,Kooshan Nayebzadeh,Amin Mosavi Khanghah,Behnoosh Shabkoohi Kakesh,Rozita Komeily Fonood
  
  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 C.. View More»
  DOI: 10.4172/2155-9546.1000245

  Abstract PDF