This study aims to investigate the effects of hydroxypropyl methylcellulose (HPMC) and Carassius carassius hydrolyzed protein (CPH) on the quality of shrimp nuggets, focusing on their antioxidant properties. By incorporating HPMC and CPH (encapsulated in nanoliposomes), the research seeks to reduce oil absorption and acrylamide content, enhance moisture retention and texture and extend shelf life through delayed oxidative and microbial spoilage. The study evaluates five treatments to develop healthier, high-quality seafood products with improved nutritional profiles and prolonged storage stability.
This study prepared shrimp nuggets using five treatments: control, HPMC, HPMC with CPH, HPMC with nanoliposome-encapsulated CPH and HPMC with BHA. CPH was produced using Promod and papain enzymes. Nuggets were pre-fried, frozen and evaluated for physicochemical properties, acrylamide content and chemical, microbial and sensory changes over 16 days at 4 °C. Each treatment included three independent replicates, with three measurements per replicate (n = 9). Data were analyzed using one-way ANOVA and Duncan’s test (p = 0.05) to assess differences in quality parameters.
The study found that HPMC and CPH significantly reduced oil absorption and acrylamide content in shrimp nuggets while improving moisture retention and texture (p < 0.05). Promod-produced CPH exhibited higher hydrolysis and protein content than papain (p < 0.05). Nanoliposome-encapsulated CPH (T4) showed optimal results, maintaining chemical, microbiological and sensory quality over 16 days at 4 °C. HPMC and CPH coatings delayed oxidative and microbial spoilage, extending shelf life (p < 0.05). These findings highlight the potential of HPMC and CPH for producing healthier, high-quality seafood products.
This study introduces a novel approach by combining HPMC with CPH, encapsulated in nanoliposomes, to enhance shrimp nugget quality. It uniquely demonstrates significant reductions in oil absorption and acrylamide content, alongside improved moisture, texture and shelf life, addressing critical challenges in fried food production. The use of nanoliposome-encapsulated CPH offers a pioneering solution for delivering antioxidants, delaying oxidative and microbial spoilage. These advancements contribute to developing healthier, high-quality seafood products, offering valuable insights for the food industry.
