Effect of different percentages of Silver Carp (Hypophthalmichthys molitrix) surimi and Indian White shrimp (Penaeus indicus) mince on improvement of shrimp nugget texture

In this study the effect of different percentages of composition of silver carp surimi and Indian white shrimp mince on the improvement of shrimp nugget texture was evaluated. Research treatments were consisted of control (full fried shrimp), S100, M70S30, M50S50, M30S70 and M100.The samples were analyzed for chemical and physicochemical properties (moisture, fat, water holding capacity and pH), physical characteristics (viscosity, product yield and shrinkage), color indices and sensory evaluation. The highest and the lowest amounts of moisture were observed in the control andM70S30 treatments, respectively. The control showed the highest amount of fat and the M70S30 treatment showed the lowest amount of fat. There were no significant differences in water holding capacity and pH between the control and treatments. Results of color indices were different in both pre- and final fried nugget shrimp and the control showed the highest amounts of lightness, redness and yellowness in comparison with other treatments. The control and M70S30 showed higher general acceptance compared to the other treatments. The results indicated that the use of surimi with shrimp mince for shrimp nugget production is possible and the optimal combination was M70S30.