Effect of Seaweed Fucoidan Incorporated Into Batter on Shelf Life Extension of Silver Carp ( Hypophthalmichthys molitrix ) Nugget During Refrigerated Storage

ABSTRACT

This study aimed to use fucoidan from Sargassum angustifolium directly in batter (1%, 2%, and 3% w/w; F1, F2, and F3, respectively) of silver carp ( Hypophthalmichthys molitrix ) nuggets, to investigate their properties during the storage (4, 8, 12, and 18 days) at 4°C. The results of chemical analysis showed no significant difference in moisture and ash content of the different treatments ( p  > 0.05). The TVB‐N content increased until day 12 and then decreased on day 18 ( p  < 0.05), remaining generally within acceptable limits. TBA content also increased during the period, but no significant differences were observed among the treatments at the end of the period ( p  > 0.05). Fucoidan significantly reduced the microbial loads of Enterobacteriaceae, psychrophiles, molds, and yeasts in fish nuggets, and as fucoidan concentration in the nugget batter increased, its inhibitory effect also improved ( p  < 0.05). The highest values of total color changes (ΔE) and lightness ( L *), red‐green ( a *), and yellow‐blue ( b *), were observed in treatments containing fucoidan, especially in nuggets containing 3% fucoidan (F3). Sensory evaluation also showed that the F3 was the best in terms of color, odor, texture, taste, and overall acceptance. Overall, the incorporation of fucoidan into nugget batter (especially at 3%) can improve microbial stability and maintenance of quality attributes, suggesting its potential as a functional ingredient for extending the refrigerated shelf life of fish‐based products. So, it could have potential applications in the food industry.