ISSN: 0973-7510

E-ISSN: 2581-690X

Saniya B. Kamal, Arvind Kumar , Tanuj Tanwar and Sourab Dua
Faculty of Veterinary Sciences and Animal Husbandry, Division of Livestock Products Technology, SKUAST-J, Jammu – 181 102, India.
J. Pure Appl. Microbiol., 2016, 10 (3): 2241-2248
© The Author(s). 2016
Received: 18/04/2016 | Accepted: 20/05/2016 | Published: 30/09/2016

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.


Fat replacer, Fish nuggets, Papaver somniferum (poppy), Microbiological quality, Storage quality.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.