Effect of Frying Conditions on Textural Parameters, Color and Proximate Composition of Fried Fish Nuggets from Blue Whiting (Micromesistius Poutassou)

Fish is a good source of protein and plays an important role in fighting hunger and malnutrition. Effect of frying temperature (150 degrees C, 160 degrees C, 170 degrees C), frying time (4, 5, 6 min) and thickness (1.5, 2.5, 3.5 cm) on proximate composition, texture and color parameters of fish nuggets from blue whiting was evaluated. Box-Behnken design was used to analyze and optimize frying conditions. Frying temperature significantly (p < .05) affected protein, ash and springiness positively but negatively affected crude fiber and hardness. Frying time had significant effect (p < .05) on protein, ash and springiness positively but negatively affected crude fiber. Thickness significantly (p < .05) affected crude fiber and stringiness positively while protein, ash, oil content, springiness, cohesiveness and gumminess was significantly (p < .05) affected negatively. Consumers desired taste of the fish nuggets more than other sensory attributes evaluated. Optimized frying temperature of 157 degrees C, frying time 4 min and thickness of 2.3 cm were obtained with 61% desirability.