The Effect of Different Pre-Fried Temperatures on Physical and Chemical Characteristics of Silver Carp Fish (Hypophthalmichthys molitrix) Nuggets

In present study the effect of different pre-frying temperatures in sunflower oil on physical and chemical characteristics of silver carp fish nuggets (Hypophthalmichthys molitrix) were studied. After prepared, the fish nuggets were pre-fried in sunflower oil heated to 150, 170 and 190°C. The measurements included: the proximate composition (protein, moisture, fat and ash), physical experiments (product yield, shrinkage and adhesion of coating), pH, water holding capacity (WHC), color measurement and sensory evaluation. The obtained results showed no significant differences in protein, fat, ash and sensory evaluation in different pre-frying temperature (p 0.05). Pre-fried silver carp fish nuggets in 170°C showed higher amount of moisture, pH, WHC, product yield, shrinkage and adhesion of coating in comparison pre-fried nuggets in 150 and 190°C (p 0.05). Increasing the pre-frying temperature caused decrease lightness (L*) and increase redness (a*) and yellowness (b*) (p 0.05). According to the obtained results, pre-fried fish nuggets in 170°C showed the best result in physical and chemical characteristics of silver carp fish nuggets.