Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour

Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

“…The energy values ranged from 243.3 to 277.4 and 207.2 to 233.3 kcal/100 g for deep-fried and oven-baked fish nuggets ( Table 1 ), respectively. Bonfim et al [ 18 ] also reported the energy values of 205.4 to 246.9 kcal/100 g for fried fish nuggets. The relatively high energy values in deep-fried nuggets are due to their significantly higher fat content.…”

“…The standard methods of AOAC [ 15 ] were used for proximate composition analysis including moisture, crude protein (a conversion factor = 6.25), fat, ash, and carbohydrate (calculated by difference). The energy value was determined using the Equation (1) adopted from Bonfim et al [ 18 ]: …”

“…TPA of nuggets was examined using a TA-XT plus texture analyzer (Stable Micro System, Godalming, UK) fixed to texture expert software following the methods described by Bonfim et al [ 18 ]. Texture analysis was performed using nuggets sizes of 1.5 × 1.5 cm, and the compression was done twice to 80% of the original height using a compression probe (P 36) at a speed of 2.0 mm/s and a time of 1.00 s. The hardness, springiness, cohesiveness, and chewiness were recorded.…”

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

“…Total carbohydrate contents were calculated by difference using the following equation: % carbohydrates = 100% − (% moisture + % protein + % ash + % lipid), while energy values were determined following the formula: energy value (kcal/100 g) = 4 × protein (%) + 9 × lipid (%) + 4 × carbohydrate (%) as described by Bonfim et al. (2019). The crude fiber content of flour was determined by the trichloroacetic acid method as described by Entwistle and Hunter (1949).…”

“…Moisture (AOAC method 950.46B), ash (AOAC method 920.153), protein (AOAC method 955.04), and lipid (AOAC method 991.36) contents were determined according to Association of Official Analytical Chemists procedures (AOAC, 2005). Total carbohydrate contents were calculated by difference using the following equation: % carbohydrates = 100% − (% moisture + % protein + % ash + % lipid), while energy values were determined following the formula: energy value (kcal/100 g) = 4 × protein (%) + 9 × lipid (%) + 4 × carbohydrate (%) as described by Bonfim et al (2019). The crude fiber content of flour was determined by the trichloroacetic acid method as described by Entwistle and Hunter (1949).…”