Abstract:
Efficacy of ground poppy seed paste fortification in fish nuggets was analyzed. The use of
ground poppy seed in fish nuggets formulation had no effect on moisture and protein content.
However, it did have significant (p<0.05) on lowering fat and pH content, higher emulsion
stability and higher cooking yield in the developed designer product. Fish nuggets having 5%
ground poppy seed were having significantly (p<0.05) better sensory scores. The ground poppy
seed treated fish nuggets were having significantly (p<0.05) lower TBA and FFA value. The
microbial load of developed product was also recorded significantly (p<0.05) lower. The fish
nuggets prepared with fortification of ground poppy seed was found to be suitable for
consumption even on 21st day of its refrigeration storage based on TBA, FFA, microbiological
and sensory profile. Thus, fish nuggets with good to very good acceptability were developed
with incorporation of ground poppy (Papaver somniferum) seed in it. |
