Effect of ß-glucan and carboxymethyl cellulose on sensory and physical properties of processed shrimp nuggets

One approach to reduce oil absorption during frying is the application of hydrocolloids such as ß-glucan and cellulose derivatives. This has been found to be effective، but has been not studied for shrimp nuggets. The present study investigated the feasibility of prebiotic shrimp nugget production using ß-glucan and carboxymethyl cellulose on an industrial scale. Shrimp nuggets were produced using four formulas containing ß-glucan in the core and carboxy methyl cellulose in the batter of the product on an industrial scale. Sensory evaluation was carried out based on the hedonic scoring method on nugget samples to find the best organoleptic formula. The textural properties of the nuggets were evaluated using a texture analyzer and the Warner-Bratzler shear force of the fried shrimp nuggets was determined using an Instron universal testing machine. Textural analysis of the fried samples indicated that the control sample had a significantly higher shear force and hardness than did the other formulations. The shear force and hardness of the CMC+BG product was significantly lower than for the other formulations. Sensory evaluation confirmed that the physical properties and CMC+BG formula had the lowest overall acceptability. In this study، the feasibility of the industrial manufacture of processed shrimp nuggets with acceptable organoleptic properties and reduced fat using ß-glucan and carboxymethyl cellulose was confirmed. The processed shrimp nuggets produced were either low fat and، consequently، low calorie، or provided prebiotic fiber at the recommended level. Processed nuggets are both healthful products and have acceptable sensory properties.