Relevant bibliographies by topics / Fish nuggets

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Academic literature on the topic 'Fish nuggets'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

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Journal articles on the topic "Fish nuggets"

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Duman, Muhsine, and Nermin Karaton Kuzgun. "Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage." British Food Journal 120, no. 9 (September 3, 2018): 2080–87. http://dx.doi.org/10.1108/bfj-01-2018-0048.

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Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.
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Yulianti, Yulianti, and Khairun Mutia. "Analisis Kadar Protein Dan Tingkat Kesukaan Nugget Ikan Gabus Dengan Penambahan Tepung Wortel." Gorontalo Agriculture Technology Journal 1, no. 1 (April 1, 2018): 37. http://dx.doi.org/10.32662/gatj.v1i1.165.

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Snakehead fish one species of freshwater having high protein content. In addition snakehead fish has a lot of meat and white so that it can be processed into products such as nuggets. The addition of carrot flour nuggets in processing aims to increase the nutritional value and reduce the use of a binder such as flour. This research uses the method developed consists of two phases, in the first making carrot flour and the second phase of making nuggets snakehead fish with formulation flour carrot (20g , 30g, 40g) , tapioca flour ( 80g , 90g, 70g) and wheat flour (50g, 30g, 40g). Data analysis using a completely randomized design (CRD) with three time test. The results snakehead fish nuggets are a high protein content from 16.03 to 24.7% and and favored by the panel both in terms of taste, color, aroma and texture. Keyword : snakehead fish, nugget, carrot
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Yuliana, Yuliana. "Formula Dan Kualitas Nugget Ikan Rinuak." JURNAL PENDIDIKAN DAN KELUARGA 12, no. 01 (June 30, 2020): 53. http://dx.doi.org/10.24036/jpk/vol12-iss01/766.

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Rinuak fish is a species of small fish in Lake Maninjau. At the end of 2016 to mid-2018, rinuak fish are threatened with extinction. But at the end of 2018 until now, the catch of rinuak fish in Lake Maninjau is abundant again. Rinuak, including fish species that quickly rot if not processed immediately. So far, the form of rinuak fish processing is still limited. Therefore, it is necessary to develop in the form of processed food products made from rinuak fish, one of which is nuggets. The purpose of this study is to standardize the formula and identify the quality of the rhinoceros fish nuggets. The research conducted was an experiment to get the design of rinuak fish nugget products with a standard recipe. The formula standardization stage is carried out by eight expert validators in the fields of food, food, and nutrition. The results found a standard formula or recipe, which is done through a validation process twice with three trials. The results of rinuak fish nugget quality obtained an average score on the color quality categorized quite good, the shape quality was categorized quite good, the aroma quality was categorized very good, the texture quality was categorized good (soft and savory), and the taste quality was categorized good (tasty and delicious)
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Putri, Diah Asta, Ambar Pratiwi, and Nurul Suwartiningsih. "PEMBERDAYAAN KELOMPOK WANITA TANI DALAM DIVERSIFIKASI OLAHAN IKAN NILA." Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat 2, no. 2 (January 31, 2018): 375. http://dx.doi.org/10.12928/jp.v2i2.404.

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Communities in the area of PRA Ambarketawang and KWT An-Naba’ Gamping Sleman Yogyakarta conduct tilapia fish cultivation. But, they usually sell tilapia fish to the market in raw condition. Therefore, we intends to provide counseling, training and assistance in diversifying the processing of tilapia fish. This activity is an effort to fulfill the needs of protein for daily consumption from ingredients cultivated by the local community. This activity can also be useful in increasing the selling power of tilapia fish and increasing income. The activities carried out in several sessions included counseling on the benefits, nutritional content and potential of tilapia, training in making nuggets, noodles, fish sticks, meatballs, training on product packaging and product marketing. The conclusion of this service activity is the increasing knowledge and skills of partners in processing tilapia into products in the form of fish nuggets, fish sticks, fish noodles and fish meatballs and increasing partners knowledge in packaging products safely and attractively in order to compete with other similar products. Keywords: tilapia, nugget, meatball, noodle, fish stick
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Swastawati, Fronthea, A. Ambariyanto, B. Cahyono, I. Wijayanti, D. Chilmawati, H. Hadiyanto, and AN Al-Baarri. "Physicochemical changes and sensory quality of liquid smoked milkfish nuggets." African Journal of Food, Agriculture, Nutrition and Development 21, no. 07 (September 2, 2021): 18261–78. http://dx.doi.org/10.18697/ajfand.102.19440.

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Liquid smoke method is an alternative to traditional smoking techniques, which aims to reduce polycyclic aromatic hydrocarbon (PAH) levels in the final product by degrading cellulose, hemicellulose, and lignin during pyrolysis of wood using a high-temperature combustion process. Research in liquid smoke is readily available in its application on raw fish product. However, less information is available in the ready-to-serve-product made of fish. Therefore, this study aimed to determine the effects of varying types and concentrations of liquid smoke on the sensory and proximate characteristics of milkfish nuggets, depending on the hardness, deformation, gel strength, organoleptic, and proximate testing. Parametric data were utilized for variance analysis and Tukey’s test. Non-parametric data, such as organoleptic and hedonic data, were analyzed using the Kruskall–Wallis test and the Mann–Whitney test. Varying types and concentrations of liquid smoke were found to significantly affect the hardness, deformation, gel strength, and protein and carbohydrate levels, as well as the organoleptic and hedonic properties on a 9-point scale starting with 1 to 9, with 1 as very unpleasant and 9 very pleasant (p < 0.05), but had no significant effect on the moisture or fat content of the resulting milkfish nuggets (p > 0.05). The best treatment was found to be 3 % re-distillation liquid smoke. Overall, the organoleptic and hedonic properties of milkfish nuggets processed with filtered and double-distilled liquid smoke were acceptable to be applied. Moreover, determining the type and concentration of liquid smoke is important consideration in the production of milkfish nugget in order to produce best physical and chemical qualities. Furthermore, milkfish nuggets were found to contain essential amino acids and fatty acids, which can be obtained when 3 % re-distilled liquid smoke was utilized to produce milkfish nuggets. This finding practically reveals the method and composition of milkfish nugget liquid, which was more likely to have the highest preference for consumers and may open the opportunity for the food industry to develop more derivative products from fish.
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Sormin, Raja Bonan Dolok, Febe Gasperz, and Syanne Woriwun. "Karakteristik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Ubi Ungu (Ipomoea batatas)." AGRITEKNO: Jurnal Teknologi Pertanian 9, no. 1 (April 30, 2020): 1–9. http://dx.doi.org/10.30598/jagritekno.2020.9.1.1.

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This study was aimed to study the characteristics of tuna (Thunnus sp.) chunks nugget supplemented with purple sweet potato as filler both subjectively and objectively. A three-treatment experiment with five replications was applied in this research. Parameters tested included sensory test (aroma, taste, and texture), proximate analysis (moisture, ash, protein, fat, and carbohydrate contents). The treatment of purple sweet potato as filler on tuna fish nugget was found to influence the quality of the nugget. The result of the sensory test showed that treatment of 10%:90% purple sweet potato to tuna chunks had the highest score on aroma, taste, and texture than 20%:80% and 30%:70%. This was due to the higher proportion of tuna chunks resulted in distinctive nuggets aroma, tasty, and firm texture when it was bitten. The results of the proximate analysis showed that the addition of purple sweet potato on tuna nuggets had a very significant effect on protein, fat, and ash contents. The higher the percentage of purple sweet potato added to tuna nugget, the smaller the protein content and the ash content. However, the addition of purple sweet potato did not affect the moisture content of tuna nuggets. Overall, the proximate content of tuna nuggets in this study was found to meet the standard recommended by SNI for fish nuggets. Keywords: characteristics, nugget, sensory, proximate, purple sweet potato ABSTRAK Penelitian ini bertujuan untuk mempelajari karakteristik nugget tetelan ikan tuna (Thunnus sp.) dengan penambahan ubi ungu baik secara subjektif maupun objektif. Metode penelitian adalah eksperimen dengan tiga perlakuan dan lima kali ulangan. Parameter uji terdiri dari: uji organoleptik (aroma, rasa, dan tekstur), uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Perlakuan penambahan ubi ungu pada nugget tetelan ikan tuna mengakibatkan perbedaan mutu pada nugget yang dihasilkan. Hasil organoleptik menunjukkan bahwa perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, memiliki aroma, rasa dan tekstur yang lebih tinggi dibandingkan dengan perlakuan perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 20%:80% dan 30%:70%. Panelis lebih menyukai perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, hal ini disebabkan oleh penggunaan tetelan ikan membuat nugget beraroma khas, rasanya gurih serta teksturnya tidak hancur ketika digigit. Hasil uji proksimat menunjukkan bahwa penambahan ubi ungu pada pembuatan nugget ikan tuna berpengaruh sangat nyata terhadap kadar protein, kadar lemak dan kadar abu. Persentasi ubi ungu pada nugget ikan tuna semakin besar maka kadar protein, kadar abu semakin kecil, namun penambahan ubi ungu tidak berpengaruh terhadap kadar air nugget tuna. Nilai proksimat nugget ikan tuna secara keseluruhan dari hasil penelitian ini berada pada standar yang di anjurkan oleh SNI nugget ikan. Kata kunci: karakteristik, nugget, organoleptik, proksimat, ubi ungu
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Raja, Fahim, Arvind Kumar, Tanuj Tanwar Tanwar, and Saniya Botoul Kamal. "Oxidative stability and storage quality of Menthalongifolia L. extract fortified fish nuggets at refrigeration temperature." Journal of Applied and Natural Science 9, no. 1 (March 1, 2017): 298–304. http://dx.doi.org/10.31018/jans.v9i1.1187.

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The present study was experimented to explore antioxidant potential of herb viz. M. longifolia L. inelongating the shelf life of emulsion based fish product. Since the fish meat product contain excessive amount ofprotein and fat which are vulnerable to spoilage due to proteolysis and lipolysis. Therefore fish nuggets incorporated with 0% (Control), 1%, 2%, and 3% of M. longifolia L. extract along with control was studied to explore the potential of Artemisia nilagiricaL. on oxidative stability and storage of aerobically packaged fish nuggets at refrigeration temp on 0,7,14 and 21st day. Aqueous ethanolic extract of M. longifolia L. was prepared and incorporated in fish nuggets.Fish nuggets prepared with M. longifolia L. (1%) extract were recorded to be the best among all based on varioussensory attributes with overall acceptability of 7.76±0.19. Extract of M. longifolia L. fortified fish nuggets were safefor human consumption till 21st day of refrigeration (4±1)°C storage under aerobically packaging on the basis of TBAvalue, FFA value, microbiological profile and sensory evaluation. The pH, TBA, FFA, total plate count, yeast andmould count were recorded to 6.49±0.008, 0.825±0.0012, 0.320±0.0005, 4.35±0.010, 1.26±0.013 and 2.20±0.008respectively, and were found within acceptable range on 21st day of refrigeration storage. Thus, it can be interpretedthat 1% aqueous ethanolic extracts of M. longifoliacan be utilized in enhancing the shelf-life and improving the sensoryscores of fish nuggets.
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Candra, Krishna Purnawan, Hendra Saputra, Arboby Gunawan, Bernatal Saragih, Hudaida Syahrumsyah, and Yuliani Yuliani. "THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION." AGROINTEK 14, no. 2 (August 21, 2020): 339–46. http://dx.doi.org/10.21107/agrointek.v14i2.7123.

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Snakehead fish (Channa striata), a freshwater fish, is known to havefunctional properties in helping the process of healing burns andwounds after surgery. Besides that, the use of seaweed as a source offood fiber is also widely reported. This research was conducted todesign fiber-rich fish nuggets. The purpose of this study was todetermine the maximum levels of seaweed substitution in theprocessing of snakehead fish nuggets based on sensory properties.Single-factor experiment (seaweed, Eucheuma cottonii, substitution)arranged in a Completely Randomized Design with four replicationswas applied in this study. The parameters observed were hedonic andhedonic quality sensory properties for the attributes of color, aroma,texture, and taste of nuggets. The data obtained were analyzed by theFriedman Test, followed by the Wilcoxon Rank Test to detect thedifferences between treatments. Treatment of up to 75% seaweedsubstitution (0, 25, 50, and 75%) decreases significantly (p 0.05) thehedonic sensory acceptance of the snakehead fish nuggets for allattributes except the texture which shows an increase. Whereas, thetreatment with substitution of seaweed in the narrow percentage of 0,5, 10, 15, and 20% gave an expected result, which showed that therewas no significant difference (p 0.05) of the hedonic sensoryresponse for the overall acceptance. Nevertheless, 15% of seaweedsubstitution provides the best hedonic sensory response for overallacceptance. These results indicate that 15% of seaweed (Eucheumacottonii) substitution is recommended for use in the processing ofsnakehead fish nuggets.
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Ayu, Dewi Fortuna, Diana Sari Sormin, and Rahmayuni Rahmayuni. "Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda." Jurnal Teknologi dan Industri Pertanian Indonesia 12, no. 2 (October 1, 2020): 40–48. http://dx.doi.org/10.17969/jtipi.v12i2.15638.

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The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.
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Albert, Ángela, Paula Varela, Ana Salvador, and Susana M. Fiszman. "Improvement of crunchiness of battered fish nuggets." European Food Research and Technology 228, no. 6 (February 3, 2009): 923–30. http://dx.doi.org/10.1007/s00217-008-1005-9.

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Dissertations / Theses on the topic "Fish nuggets"

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(8788295), Joseph L. King. "PHYSICOCHEMICAL AND SENSORY EVALUATION OF INVASIVE SILVER CARP (Hypophthalmichthys molitrix) FISH NUGGETS." Thesis, 2020.

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Silver carp (Hypophthalmichthys molitrix) are an underutilized, invasive fish threatening native species throughout major water systems in the United States. The goal of this research was to use silver carp meat to create a value-added product, to analyze the changes in physicochemical structure and consumer liking over time, and to evaluate the benefits of adding soy, pea, and a combination of soy and pea protein isolates to the formulations. Fish nuggets were prepared from minced meat in four treatments consisting of 3% soy protein isolate (SPI), 3% pea protein isolate (PPI), a combination of 1.5% SPI and 1.5% PPI, and a control without plant protein isolate. Nuggets from each treatment were stored frozen for 1.5, 8.5, and 13.5 weeks. Proximate composition, pH, cook loss, textural hardness, expressible moisture, color, microbial counts and lipid oxidation were evaluated. Sensory acceptability was also evaluated for each frozen storage time period and treatment. A descriptive (QDA™) trained sensory panel was also conducted on all treatments independent of the storage testing. Results showed that lipid oxidation and textural hardness significantly (P < 0.05) increased with frozen storage time. PPI had significantly lower expressible moisture compared to the control at week 1.5, but there were no statistically significant differences between treatments at weeks 8.5 and 13.5. Similarly, formulations with PPI improved (p<0.05) cook loss for week 1.5, but not week 8.5 or 13.5. Overall, sensory acceptability did not change (P > 0.05), with the exception of decreased degree of liking scores for SPI aroma (p=0.03) and flavor (p=0.03)) during the frozen storage period; all degree of liking scores remained above 6.5 throughout analysis, indicating that consumers’ acceptability of the sample treatments over time despite the changes in physicochemical structure. The descriptive panel created an attribute lexicon for the aroma, flavor, and mouthfeel of the fish nuggets and did not find significant differences in intensities for those attributes between the treatments. Although there were measurable changes in oxidation, texture, expressible moisture, and cook loss over 13.5 weeks, these changes did not impact sensory acceptance. The addition of protein isolates improved water holding capacity initially but did not maintain those benefits over extended shelf life and had little impact on consumer liking during any time period. Overall, this study demonstrated that value-added products such as silver carp nuggets can be created using an otherwise under-utilized fish. The fish nuggets had high sensory acceptability, and the addition of protein isolates did not significantly improve their sensory characteristics; therefore, silver carp nuggets can be formulated without the need of additional protein additives .

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Book chapters on the topic "Fish nuggets"

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Hammerson, Geoffrey A., and Larry E. Morse. "State of the States: Geographic Patterns of Diversity, Rarity, and Endemism." In Precious Heritage. Oxford University Press, 2000. http://dx.doi.org/10.1093/oso/9780195125191.003.0011.

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The natural geography of the 50 states varies tremendously, supporting an equally varied suite of wild species—from flocks of tropical birds in southern Florida to caribou migrations across the Alaskan tundra. The geography of risk, too, varies across the nation, reflecting the interaction between natural and human history. Similarly, present-day land and water uses will largely determine the future diversity and condition of the flora and fauna. We can learn much, though, from looking at the current condition of a state’s biota, since this both reflects the past and helps illuminate the future. A state’s ecological complexion and the evolutionary history of its biota are the primary determinants of its biological diversity. These environmental factors have encouraged spectacular diversification in many regions: for instance, the freshwater fish fauna in the Southeast, the magnificent conifers along the Pacific cordillera, and the small mammal assemblages of the arid Southwest. Conversely, geological events such as the expansion and contraction of the ice sheets have left other areas of the country with a more modest array of species. States, however, are artificial constructs laid out on the landscape’s natural ecological patterns. While some state lines follow natural boundaries, such as shorelines or major rivers, most cut across the land with no sensitivity to natural features or topography. Nonetheless, urban and rural dwellers alike identify with the major ecological regions within which they live, and this is often the source of considerable pride. Montana is “big sky country,” referring to the vast open plains that sweep up against the eastern phalanx of the Rocky Mountains. California’s moniker “the golden state” now refers more to its tawny hills of summer—unfortunately at present composed mostly of alien species—than to the nuggets first found at Sutter’s Creek. Maryland, home of the Chesapeake Bay, offers the tasty blue crab (Callinectes sapidus) as its unofficial invertebrate mascot. The list could go on, evidenced by the growing number of states that offer vanity license plates celebrating their natural environment. Natural features have always played a dominant role in determining patterns of settlement and land use.
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Conference papers on the topic "Fish nuggets"

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Setyoko, Ajun Tri, and Ellia Kristiningrum. "Implementation of life cycle assessment (ISO 14040) on SME fish nugget producer in Bandung." In THE 5TH INTERNATIONAL CONFERENCE ON INDUSTRIAL, MECHANICAL, ELECTRICAL, AND CHEMICAL ENGINEERING 2019 (ICIMECE 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0000630.

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