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Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

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Fried foods are very popular around the world with fried nuggets being one of the most acceptable fried foods (Ozen & Singh, 2020). Nuggets are one of the processed animal… Click to show full abstract

Fried foods are very popular around the world with fried nuggets being one of the most acceptable fried foods (Ozen & Singh, 2020). Nuggets are one of the processed animal food products that are consumed widely. Chicken meat is generally used as the main ingredient in the processing of nuggets. It can be replaced with other meats such as giant catfish meat and tuna fish meat which can be an alternative to chicken meat and a means of diversifying nugget products that have been developed (Özünlü et al., 2018; Pade, 2018). Fish nuggets have a fish-based formulation which is breaded, pre-fried and frozen, and it is usually prepared for consumption by deep frying (MittererDaltoé et al., 2014).

Keywords: evaluation physicochemical; organoleptic properties; giant catfish; nutritional organoleptic; meat; physicochemical nutritional

Journal Title: Food Science and Technology International
Year Published: 2021

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