Development and characterization of fish nuggets obtained from mechanically separated meat of spotted sorubim

Abstract

The fish industry has recently sought to diversify its product offerings to meet high consumer demand beyond just fresh fish. The use of mechanically separated fish meat (MSM) enables the production of various products, including breaded items. This study aimed to develop fish nuggets using MSM from spotted sorubim (Pseudoplatystoma corruscans) as the primary raw material, utilizing various formulations, and to evaluate the pH, shear force, microbiological safety, and sensory attributes of the developed products . The varying ingredients (4%) were bamboo fibre (F1 ), collagen fibre (F2 ), and textured soy protein (F3 ). The average pH of 6.5 showed no statistical difference between formulations (p > 0 .05), indicating that the varying ingredients did not affect this parameter. However, shear force varied significantly (p < 0.05), with the highest value of 8 .82 N observed for F3 . Sensory analysis revealed no significant differences (p > 0.05) between formulations for most attributes, except for taste, where F1 scored higher than F2 and F3 . The acceptance index was above 80% for all formulations . F1 showed the highest “certainly would purchase” response at 26.7%. Both F1 and F3 had a combined acceptance rate of 60% for “certainly and probably would purchase”, while F2 had a 50% acceptance rate. The results suggest that taste plays a crucial role in the sensory acceptance of the nuggets, with bamboo fibre positively enhancing flavour.