The Effect of Hydroxypropyl methylcellulose (HPMC) Gum Added to Predust and Batters of Talang Queen fish (Scomberoides commersonnianus) Nuggets on the Quality and Shelf Life during Frozen Storage (-18°C)

In the present study the effect of Hydroxypropyl methylcellulose (HPMC) added to predust and batters of Talang queen fish (Scomberoides commersonnianus) nugget on the quality and its shelf life during four months of frozen storage were evaluated. The treatments consisted of control (without HPMC in coating), A (with 2%HPMC in pre-dust), B (with 2%HPMC in batter) and C (with 1% HPMC in pre-dust and 1%HPMC in batter). The par-and final frying of the fish nuggets were analyzed from viewpoint of proximate composition (moisture, lipid content, total crude protein and ash) at the first time and the par-frying nuggets from viewpoint of chemical parameters (thiobarbituric acid and free fatty acid), microbial (total count, mesophilic and psychrotrophic), color, pH and sensory evaluation periodically (each month). The amount of total crude protein, ash and pH were the same as in various treatments of parand final frying fish nuggets (p 0.05), whereas, the amount of moisture and lipid showed significant difference, in way that, sample B with 2%HPMC in batter, showed highest moisture retention and lowest lipid content (p 0.05) compared to other samples. During four months storage lightness and yellowness indexes, mesophilic count and overall acceptability reduced and pH, thiobarbituric acid and free fatty acid increased significantly (p 0.05). The obtained results of the study indicated that the use of HPMC in coated products had no effect on the shelf life and the best result for moisture retention and reduced oil uptake was shown obtained in sample B with adding 2% HPMC in batter.