Open Access Volume 5 • Issue 4 • 1000245 J Aquac Res Development ISSN: 2155-9546 JARD, an open access journal Research Article Open Access Haghshenas et al., J Aquac Res Development 2014, 5:4 http://dx.doi.org/10.4172/2155-9546.1000245 Research Article Open Access Aquaculture Research & Development Keywords: Shrimp nuggets; ß-glucan; Carboxymethyl cellulose; Functional food; Physical properties; Sensory evaluation Introduction Nuggets are small batter-fried paste or piece of chicken, ish or shrimp. Consumption of breaded and battered foods especially seafood, poultry, cheese, and vegetables has become popular over the last few years. Shrimp is one of the world’s most popular consumed shellish [1]. hey are low in saturated fat and high in omega-3 fatty acids. In addition, shrimps are excellent sources of essential amino acids, iron, zinc, copper, and vitamin B-12; however, they are considered as highly perishable commodities. In this regard, several processing methods have been utilized to increase their shelf life [2,3]. Literature Deep-frying is a preservation method to increase shelf life of foods by reducing the moisture content and microbial population. It also provides a unique combination of lavor and texture properties that improve overall characteristics of the food product [4,5]. Fried shrimp as a fried and easy-to-eat meal, can be a nutritious food with increased shelf life [6,7]. hese products are tender and moist on the inside, and have a porous crunchy crust on the surface that enhances their palatability [8,9]. However, during deep-frying a noticeable amount of oil is absorbed in the crust. Now a days, this is oten considered to be a negative aspect of deep-fried products that is in contrast with the increasing demand of low-fat foods [10]. Frying afects heat and mass transfer that causes oil moves into the product and water escape from the product into the oil. High temperature causes partial evaporation of water, which moves away from the food and through the surrounding oil. Even though fried foods usually contain high amount of fat, they are still commonly used as popular food products. Global food demand is shited toward the consumption of low fat and low calories food products to reduce blood cholesterol, hypertension and coronary heart diseases. Several methods are used to reduce oil absorption during deep-fat frying of foods [11]. It is also desirable to minimize moisture loss during frying to maintain textural characteristics of the inal fried product [12]. Food coatings proved efective to minimize moisture loss. he efectiveness of coating is explained by its mechanical and barrier properties, which depend on the composition, microstructure and characteristics of the substrate. Among the diferent approaches to reduce oil absorption during frying, incorporation of hydrocolloids such as cellulose derivatives is suggested [13,14]. A hydrocolloid mixture is usually added to the batter or breading coating to create a barrier against oil absorption either before and/or during frying [15- 17]. Carboxymethyl cellulose (CMC) is a water-soluble compound with good ilm-forming properties [18]. hermal gelation ability of CMC reduces oil absorption and consequently minimizes calorie intake [19]. he efects of battering and breading in enhancing sensory, physical and chemical properties of various nuggets prepared from shrimp, mackerel, meat and chicken are studied [19-23]. Today, the use of β-glucan due to its functional and nutritional properties is gaining interest. Common oat (Avena sativa) is species of cereal grain mainly grown for its utilization for human consumption. Oat has always been regarded as a health promoting food without clear knowledge of its speciic health related efects. It is known for its efects on satiety and retarded absorption of nutrients as well as a deterrent *Corresponding author: Hedayat Hosseini, Department of Food Sciences and Technology, National Nutrition and Food Technology, Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Tel: 982122376426; Fax: 982122360660; E-mail: hedayat@sbmu.ac.ir Received March 18, 2014; Accepted June 28, 2014; Published July 14, 2014 Citation: Haghshenas M, Hosseini H, Nayebzadeh K, Khanghah AM, Kakesh BS, et al. (2014) Production of Prebiotic Functional Shrimp Nuggets Using ß-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties. J Aquac Res Development 5: 245 doi:10.4172/2155- 9546.1000245 Copyright: © 2014 Haghshenas M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract In recent years consumer demand for healthier foods such as seafood products possessing appropriate functional properties and low calories has been increased. In this study, shrimp nuggets having functional properties were manufactured by incorporating commercially available ß-glucan and carboxy methyl cellulose (CMC), and were evaluated for sensory, chemical and physical properties. Texture proile analysis (TPA) of par-fried and full fried products showed that shrimp nuggets containing both ß-glucan and carboxy methyl cellulose (BG+CMC formulation) had signiicantly higher springiness, chewiness and cohesiveness than control (p<0.05) and lower hardness and shear force values. Addition of 1% CMC to the batter formulation with 3% ß-glucan in core reduced 27% of oil absorption during frying step. Differences in sensory evaluation values between nuggets containing CMC and control were not signiicant at any particular factors except for the juiciness. Application of BG as a prebiotic soluble iber and CMC reduces oil uptake during frying, and provides a functional calorie- reduced sea food product with desirable organoleptic properties. Production of Prebiotic Functional Shrimp Nuggets Using ß-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties Mehrdad Haghshenas 1 , Hedayat Hosseini 1 *, Kooshan Nayebzadeh 1 , Amin Mosavi Khanghah 2 , Behnoosh Shabkoohi Kakesh 1 and Rozita Komeily Fonood 1 1 Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran 2 Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), São Paulo, Brazil