See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/358894441

Effect of dragon fruit peel powder on quality and acceptability of fish nuggets
stored in a solar cooler (5 ± 1 °C)

Article  in  Journal of Food Science and Technology -Mysore- · February 2022

DOI: 10.1007/s13197-022-05377-5

CITATION READS

1 661

3 authors, including:

P. Kandasamy Sudip Kumar Das

Visva-Bharati (A Central University) West Bengal University of Animal and Fishery Sciences
25 PUBLICATIONS   210 CITATIONS    15 PUBLICATIONS   157 CITATIONS   

SEE PROFILE SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Foam mat drying View project

Solar thermoelectric cooling View project

All content following this page was uploaded by P. Kandasamy on 05 March 2022.

The user has requested enhancement of the downloaded file.

J Food Sci Technol
https://doi.org/10.1007/s13197-022-05377-5
ORIGINAL ARTICLE
Effect of dragon fruit peel powder on quality and acceptability
of fish nuggets stored in a solar cooler (5 – 1 °C)
Olipriya Biswas1 • P. Kandasamy2 • Sudip Kumar Das3
Revised: 11 December 2021 / Accepted: 14 January 2022
Ó Association of Food Scientists & Technologists (India) 2022
Abstract Fish nuggets were prepared with dragon fruit
peel powder (1.0, 1.5 and 2.0% w/w) to evaluate its quality
and improvement in shelf-life during 15 days storage in a
prefabricated solar cooler (5 ± 1 °C). Antioxidative and
antimicrobial effects of dragon fruit peel powder in fish
model system were also evaluated during storage. Results
showed that dragon fruit peel is a good source of dietary
fibre (59.8%) and phenolic compounds [65.7 mg Gallic
Acid Equivalent (GAE)/100 g of sample] and contained
6.03% protein, 6.14% fat and 4.34% ash. Use of dragon
fruit peel powder significantly (p \ 0.05) improved the
emulsion stability and cooking yield and nuggets with peel
powder had lower pH value than control. Fish nuggets with
peel powder showed gradual decrease (p \ 0.05) in hard-
ness, springiness, cohesiveness, gumminess and chewiness
with advancement of storage period. Nuggets with 1.5%
dragon fruit peel showed better sensory attributes com-
pared to the others. Dragon fruit peel powder significantly
inhibited (p \ 0.05) the lipid oxidation and microbial load
in fish nuggets during the storage period. So, it can be
concluded that dragon fruit peel powder may be used as
antioxidant dietary fibre for improved quality and accept-
ability of fish nuggets in prefabricated solar cooler. 1.5%
& Olipriya Biswas
olipriya.online16@gmail.com
1
Department of Fishery Engineering, Faculty of Fishery
Science, W. B. University of Animal and Fishery Sciences,
Kolkata 700037, India
2 Plants are the natural sources of valuable bio-active
Department of Agricultural Engineering, Pally Shiksha
Bhawan, Visva Bharati University, Santiniketan,
WB 731235, India
3
W. B. University of Animal and Fishery Sciences,
Kolkata 700037, India
level of incorporation showed better results in terms of
antioxidant activity and better shelf-life of the fish nuggets.
Keywords Solar cooler  Fish nuggets  Dragon fruit peel 
Antioxidant activity
Introduction
Having a huge water resource, world has got plenty of fish
varieties which are highly nutritive and easily digestible.
Fish is considered as a valuable source of protein in the
human diet and is an excellent alternative choice for meat,
mainly because of its naturally high content of essential n-3
polyunsaturated fatty acids and relatively low content of
cholesterol (Uçak et al. 2011). Due to high content of
polyunsaturated fatty acid, fish is highly prone to oxidative
rancidity resulting loss of quality and spoilage (Seema
et al. 2018). Different spoilage mechanisms reported to be
involved in this quality loss which includes microbial load,
endogenous enzyme activity, lipid oxidation, non-enzy-
matic browning and enzymatic browning (Medina et al.
2009). So in the fish and fish products, use of antioxidants
and antimicrobial agents is often required to increase their
shelf-life in addition to obtaining other beneficial effects.
But that has also a lot of adverse effects on consumers’
health particularly when such agents are of chemical in
origin. Hence, the demand towards natural or phyto-ma-
terials as anti-microbial and antioxidants is increasing day
by day.
substances and are known to possess antimicrobial, anti-
fungal and antioxidant properties (Vaquero et al. 2010) and
have a vast source of dietary fibre (Das et al. 2020). So,
adding suitable plant extracts in such value added food
123

items (nuggets, sausage, patties etc.) results into making
them functionally low in calories and help to reduce the
risk of coronary heart disease, obesity, diabetes, hyper-
tension and gastrointestinal disorders besides giving rise a
better shelf-life of such products.
Dragon fruit (Hylocereus polyrhizus) is mainly found in
South East Asia and considered as a functional food due to
its health benefits. Dragon fruit is gaining much attention
recently because of its micronutrient enrichment regulated
by the phenolics that possess antioxidant and anti-prolif-
erative activities (Wu et al. 2006). Recently, Madane et al.
(2019) reported that dragon fruit peel could be used as
antioxidant dietary fibre and its incorporation significantly
improved the quality, acceptability and shelf life of chicken
nuggets. Siregar et al. (2020) also reported that red dragon
fruit skin can be utilized as natural preservative for
extending shelf life of tilapia by way of inhibiting micro-
bial growth and developing oxidative rancidity. However,
available literature on use of dragon fruit peel or extracts in
the fish product is not available.
In tropical areas, the main challenge of marketing fish
products from Point of Sales (POS) to doorstep level is to
maintain the cold chain. Sometimes, the retailer cannot
even afford the refrigeration cost from their marginal profit
amount. This leads to a discouraging business model for
small scale entrepreneurs. As a result, the marketing model
of fish products adopted by the industry in underdeveloped
and developing countries so far has never grown up to a
satisfactory level.
Considering the above, an approach of developing a
model solar cooler has been conceptualized in the present
study as per method described by Biswas et al. (2020) for
use in household as well as in commercial practices from
the point of storage up to the end point customer. It will
benefit the small scale entrepreneurs as well as explore the
marketing opportunities of such perishable commodities in
an improved manner. The initial capital investment for this
cooler is also affordable and recurring expenses will be
lowered down to almost zero, compared to the huge elec-
tricity consumption and capital requirement of conven-
tional refrigerators. A novel approach of developing such
type of portable model solar cooler can bring out a mar-
keting boost in fish products industry particularly for small
scale vendors engaged in selling street foods or sea shore
fish-products in the ‘off-grid’ areas besides fetching the
multidimensional benefits using such ‘green energy’ based
portable solar cooler in harvesting of marine fishes.
Hence, an attempt has been made in the present study to
incorporate dragon fruit peel powder (DFPP) at different
levels (1%, 1.5% and 2% w/w) in Pangasius fish nuggets
and to evaluate their storage stability in a fabricated
portable solar cooler (5 ± 1 °C).
123
J Food Sci Technol
Materials and methods
Preparation of dragon fruit peel
The fresh and whole dragon fruits were procured from the
local market and brought to the laboratory of Agricultural
Engineering department, Visva-Bharati, Santinikatan.
Fruits were washed thoroughly under running water and
wiped until dry. Now the peels were separated from the
fruits, cut into small pieces and dried in a hot air oven at
50 °C for approximately 24 h following the procedure of
Madane et al. (2020). Dried peels were ground into powder
and these samples were then aerobically packed in steril-
ized airtight plastic containers for further use and analysis.
Preparation of fish nuggets
Fresh, whole and mature Pangasius fishes (Pangasius
bocourti) were brought from the local market and carried to
the department in an insulated box with ice flakes to
maintain the cold chain. The whole fish was de-scaled, cut,
gutted and de-headed manually and washed thoroughly
under running water. Fish fillets were prepared and washed
again with cold water. Fish mince was prepared as per the
procedure outlined by Tokur et al. (2006). Fish mince was
used for nugget formulation. One kg formulation of
emulsion was made for each treatment. Control formula-
tion consisted of 70% fish mince, 10% refined mustard oil,
10% ice flakes, 1.6% salt, 0.3% Sodium tripolyphosphate
(STPP), 0.3% sugar, 1.8% dry spices mixture, 3% condi-
ments (ratio of onion and garlic in 3:1) and 3% refined
wheat flour. The reasons for taking vegetable oil at the rate
of 10% were manifold. Firstly Pangasius spp of fish is
considered as lean fish as it contains very low fat content
(Kulawik et al. 2016; Sokamte et al. 2020), as low as
approx 1 ± 0.02% of its wet basis. Secondly, during
preparation of the fillets, skin and belly fats were trimmed
off, so it was important to incorporate some vegetable oil in
the formulation to obtain the desired emulsion consistency.
Moreover, the products so developed, should not taste
bland and have to ensure to satiate the consumers’ palate in
the sensory panel. Hence, considering the existing litera-
tures on preparation of chicken nuggets (Ayman et al.
2020), 10% mustard oil was used in the formulation in the
present study. The ingredients used for preparing dry spice
mixture were turmeric powder-20%, coriander powder-
20%, cumin powder-20%, black pepper powder-20% and
‘Agmark’ grade meat masala-20%. Sodium nitrite at
150 ppm was also added to the above formulations. To the
minced fish dragon fruit peel powder was added on w/w
basis at the rate of 0% for control (CR), 1.0% (S1), 1.5%
(S2) and 2.0% (S3) replacing the fish mince portion.
J Food Sci Technol
Minced fish, salt, sodium tripolyphosphate and sodium
nitrite were added and chopped for about 1–2 min. After
addition of ice flakes, it was chopped again for 2 min.
Dragon fruit peel powder was added for uniform dispersion
in the minced fish and chopping was continued for another
1–2 min. Refined mustard oil was slowly added while
chopping for proper dispersion. Condiment paste, dry spice
powder and refined wheat flour were added and chopping
was continued until a uniform dispersion of all ingredients
and the desired emulsion consistency was obtained. Final
temperature of the fish emulsion was 10–12 °C. Fish
emulsion was placed into stainless steel molds
(18 9 12 9 4 cm), packed compactly and covered. The
emulsion filled molds from all the treatments were clipped
and cooked in a steam oven at atmospheric pressure for
35 min. The fish blocks were cooled to room temperature
and cut into slices. The slices were manually cut into
nuggets. About 200 g nuggets were packed in polyethylene
pouches. The nuggets were kept in a pre-fabricated solar
refrigerator (5 ± 1 °C) for 15 days to study the quality
changes during storage. The samples were analyzed on 0th,
3rd, 6th, 9th and 15th days for different parameters.
Fabrication of solar cooler
A typical solar cooler was designed and fabricated as per
method described by Biswas et al. (2020). The cooling
chamber was made from food grade plastic material with
volume of 25,047 cc and with proper provision of insu-
lating foam with 1 inch or 2.54 cm thickness. Two heat
sinks, made up of aluminum finned radiators were fixed
inside (size 4 9 4 9 2.6 cm) and outside (size
10 9 10 9 3 cm) the cooling chamber. The heat sinks
helped to absorb and dissipate heat from the cooling
chamber into the atmosphere for the purpose of making the
chamber cool. Two inbuilt small fans (12 V, 0.28 A) were
fitted with heat sink to remove heat from the cooling
chamber. Heat transfer takes place from the chamber
through a module called thermoelectric module (TM)
which is a solid-state heat pump that functions on the
principle of heat conductivity called ‘Peltier’s effect’. In
the fabricated cooling chamber here the TM has a capacity
of 12 V, 50 W, 50 A. A battery (12 V, 10A, 20 h) was
used. In this solar cooler, one polycrystalline type solar
panels (12 V, 80 W) were used. The temperature recorded
after 6 h of charging the battery under open sunlight was
5 ± 1 °C.
Analysis of dragon fruit peel powder
For proximate composition, the percentage of moisture,
crude protein, fat and ash content of dragon fruit peel were
determined as per the procedure of AOAC (1995).
Dietary fibres (DF)
Dietary fibre was estimated by using enzymatic–gravi-
metric method (Prosky et al. 1988). Briefly, samples were
diffused in phosphate buffer and then digested by heat
stable enzymes such as alpha-amylase, protease and amy-
loglucosidase. After the completion of the digestion, the
insoluble dietary fibre (IDF) was filtered and washed with
warm distilled water. The solution found from enzymatic
digestion, were precipitated with 95% ethanol of four
volumes. From the precipitation residue, the soluble dietary
fibre (SDF) was determined. By drying the collected resi-
due, the total dietary fibre was calculated by adding up of
IDF and SDF. The protein and ash contents were deter-
mined for corresponding corrections.
Determination of total phenolics content
The concentration of total phenolics in dragon fruit peel
powder was determined by the Folin–Ciocalteu (F–C)
assay (Escarpa and Gonzalez 2001). It is based on a
chemical reduction of the reagent, a mixture of tungsten
molybdenum oxides. The product of the metal oxide
reduction has a blue colour that exhibits a broad light
absorption with a maximum at 765 nm. The intensity of
light absorption at that wavelength is proportional to the
concentration of phenols. Suitable aliquots of extracts were
taken in a test tube and the volume was made to 0.5 ml
with distilled water followed by the addition of 0.25 ml F–
C (1 N) reagent and 1.25 ml sodium carbonate solution
(20%). The tubes were vortexed and the absorbance
recorded at 725 nm (Thermo Electron Corporation, Eng-
land, Model No. AQA 133204) after 40 min. The total
phenolics content was calculated using gallic acid as
standard and results were expressed as mg gallic acid
equivalent per 100 g of sample.
Total carotenoid content (TCC)
The method used for determining the TCC was performed
on a UV–Vis spectrophotometer (Prache et al. 2003). Tee
and Lim (1991) reported that the total carotenoids in dra-
gon peel powder were measured at 450 nm. The absor-
bance for beta carotene (BC) was scanned from 400 to
550 nm, and the k max was confirmed as 450 nm.
Absorbance for both extracts and BC were read at 450 nm
using Secomam UV–Vis spectrophotometer (RS232,
Cedex, France). The TCC in the samples was determined
by BC standard calibration curve: A = mB ? c; where,
A = absorbance value, m = slope of the BC standard cal-
ibration curve, B = concentration of BC (lg/ml), c = y
intercept of the curve. There is a limitation of the method
as no prior separation process is carried out. The
123

absorbance taken at selected wavelengths is not specific for
the compounds of interest. Therefore, the results obtained
would be referred as TCC.
Determination of vitamin C
Sample preparation, chromatography conditions, identifi-
cation and quantification of vitamin C in HPLC method
was performed using the method described by Najwa and
Azlan (2017). The homogenous solid sample was measured
around 10–30 g and mixed with 60–80 ml of 3%
metaphosphoric acid (HPO3) for one minute. The obtained
extract was filtered through filtration paper and washed for
few times by using vacuum pump filtration. Next, the fil-
trate was quantitatively transferred into a 100 ml volu-
metric flask and 3% of metaphosphoric acid (HPO3) was
added up to 100 ml volumetric mark. All the sample
solutions were filtered again through 0.45 lm syringe filter.
After that, the samples were run in the HPLC system.
Identification was performed by the comparison of
retention time of analyte in the analyzed sample with the
retention time of the calibration standard. Quantification
was carried out with the external standard method (Vitamin
C standards at various concentrations) using the following
equation formula to calculate the Vitamin C concentration
on samples.
Aa  D  RF
CA ðmg=100gÞ ¼  100
m
where Aa = Peak area of the analyze; D = Sample factor
dilution; RF = Response factor (way to adjust the propor-
tionality of the detector) response to the concentration of
vitamin C and is calculated the following formula:
Cst
RF =
Ast
where Cst = standard working solution concentration
50 lg/ml; Ast = corresponding peak area; m = weight of
samples.
Analysis of fish nuggets
For proximate composition, the percentage of moisture,
crude protein, fat and ash content of nuggets were deter-
mined as per the procedure of AOAC (1995). Texture
profile analysis was conducted using TA-HDi texture
analyzer (stable micro system, UK), following the proce-
dure described by Bourne (1978).
For pH estimation, 10 g of sample was homogenized
with 50 ml of distilled water and pH was determined
separately using a digital pH meter (Model 330i, WTWÒ,
Germany) with a standardized electrode.
123
J Food Sci Technol
Emulsion stability was estimated as per the method
followed by Das et al. (2006). About 25 g of emulsion was
heated for 20 min at 80 °C in a polypropylene bag and the
exudate was drained out. After draining out the cooked
mass was cooled down and weighed.
Cooking yield was estimated by weighing of each fish
block and recorded before and after cooking. The cooking
yield was calculated and expressed as percentage by weight
of cooked fish block/weight of raw fish block 9 100.
Thiobarbituric acid and reactive substances (TBARS)
values of the fish nuggets were estimated to study the
antioxidative effect of dragon fruit peel during 0th, 3rd,
6th, 9th and 15th days of refrigerated storage period
(Tarladgis et al. 1960).
For antimicrobial activity of dragon fruit peel, total plate
count (TPC), total psychrophilic count (TPSC), total col-
iform count (TCFC) and yeast and mould count (YMC) for
fish nuggets were performed (APHA 1984). All the
microbial counts were done using readymade media (Hi-
Media, Mumbai) and microbial counts were expressed in
log cfu/g.
The sensory evaluation was carried out using the 8 point
hedonic scale where ‘8’ denotes extreme desirability and
‘1’ denotes as unacceptable. A team of 7 well trained
panelists evaluated different sensory attributes of fish
nuggets. The products were deep fried in the rice bran oil at
150–160 °C for getting the desired golden brown colour
and until the core temperature of the product reaches
65 °C. Water was provided to rinse the mouth between
sample evaluations.
Statistical analysis
For statistical analysis, six sets of experiments were con-
ducted (n = 6). Each experiment was conducted in dupli-
cate and data obtained were analyzed by two-way analysis
of variance (ANOVA) and the means were compared by
the Tukey’s Post hoc test at the 5% level of significance
(p \ 0.05) through a SPSS-20Ò version of software pack-
age, using a general linear model, considering the treat-
ments and time (processing and storage) as a fixed effect
and the replicates as a random effect. All the data obtained
were represented as mean along with standard deviation
(Mean ± SD).
Results and discussion
Proximate composition of dragon fruit peel powder
In the present study, the dragon fruit peel was used to
determine the nutritious value and its incorporation as
functional ingredient in fish nuggets to improve the shelf
J Food Sci Technol
life and healthiness of fish product. Dragon fruit peels are
often discarded in the beverage processing industries. The
chemical composition of dragon fruit peel power is pre-
sented in Table 1. Results indicate that dragon fruit peel
powder contained 9.99% moisture, 6.03% protein, 6.14%
fat and 4.34% ash contents. As the peel is not considered as
the edible part of the fruit, its proximate composition varies
with different nutritional reports on dragon fruits. Recently,
Madane et al. (2019) reported protein, ash and lipid content
of dragon fruit peel powder were 10.36%, 2.34% and
4.48%, respectively.
As shown in Table 1, the DFPP used in this study
contained total 59.83% dietary fibre (9.42% soluble dietary
fibre and 50.41% insoluble dietary fibre). This amount of
DF in DFPP was higher than the byproducts of asparagus
(49% DF: 10.4% SDF and 38.6% IDF), orange (37.8% DF:
13.6% SDF and 24.2% IDF) and peach (31.7% DF: 9.7%
SDF and 22% IDF) (Grigelmo-Miguel and Martı́n-Belloso
1999). Due to the presence of good amount of DF, it can be
said that DFPP may have a very good physicochemical
effect even better than wheat bran (44% DF) and oat bran
(23.8% DF) as reported by Grigelmo-Miguel and Martı́n-
Belloso (1999).
Phenolic compounds and vitamin C in dragon fruit
peel powder
The amount of total phenolic compounds in DFPP is also
presented in the Table 1. Dragon fruit peel contained
65.71 mg GAE/100 g total phenolic compounds. This
result can be supported by the results of Manihuruk et al.
(2017), who recorded similar Phenolics content in red
DFPP. The amount of total phenolic compounds and fla-
vonoids may influence the antioxidant activity (Das et al.
2016). According to Siregar et al. (2020), red dragon fruit
peel is full of polyphenols and contains active compounds
Table 1 Mean ± S.D. of
Parameters
dietary fibre, total phenolics,
total carotenoids, vitamin C and Dietary fibre (DF) (g/100 g)
proximate composition of
dragon fruit peel powder (insoluble dietary fibre ? soluble dietary fibre)
Insoluble dietary fibre (g/100 g)
Soluble dietary fibre (g/100 g)
Total phenolic (mg GAE*/100 g)
Total carotenoid (mg/kg)
Vitamin C (mg/kg)
Moisture (%)
Protein (%)
Fat (%)
Ash (%)
*GAE, Gallic acid equivalent
like alkaloids, terpenoids, flavonoids, tianine, niacin,
pyridoxine, cobalamin, phenolic, carotene and phytoalbu-
min, giving rise to its superior antioxidant and antibacterial
ability.
In the DFPP, the amount of total carotenoid and vitamin
C were 1.87 mg/kg and 2.62 mg/kg respectively. Presence
of these two organic micronutrients causes various health
benefits like boosted immunity, reduced risk of coronary
heart disease and stroke, as well as certain types of cancer
(Schieber et al. 2001).
Effect of dragon fruit peel on quality of fish nuggets
Effect on proximate composition of fish nuggets
The results of proximate composition study like moisture,
protein, fat and ash percentage of control and treated fish
nuggets are shown in Table 2. For moisture content, a
significant difference (p \ 0.05) noticed between the con-
trol and treated nuggets. For the control sample, the
moisture content was 66.80% whereas a moisture content
of 68.01% in S1, 68.47% in S2 and 68.90% in S3 sample
were recorded. This could be due to the addition of DFPP
as it absorbed more water during emulsion preparation
(Madane et al. 2019). The similar results were found by
Das et al. (2015) where they used Bael pulp residue in Goat
meat nuggets. DFPP incorporation does not affect
(p [ 0.05) in the amount of protein content in both control
and treated samples. These results can be supported by
Madane et al. (2019) where they used the DFPP in chicken
nuggets and found similar results. The ash content was
found to be higher (p [ 0.05) in treated samples due to
addition of dietary fibers in the form of DFPP. In control
sample the ash content was 2.11% and 3.26% in S1, 3.54%
in S2 and 3.66% in S3. The observation of Madane et al.
(2019) on the ash content of fish nuggets differs from the
Mean ± S.D. (n = 6)
59.83 ± 0.19
9.42 ± 0.22
50.41 ± 0.21
65.71 ± 0.12
1.87 ± 0.04
2.62 ± 0.06
9.99 ± 0.13
6.03 ± 0.06
6.14 ± 0.04
4.34 ± 0.16
123
 J Food Sci Technol

Table 2 Mean ± S.D. of

Samples Moisture% Protein% Fat% Ash%
proximate composition of fish
nuggets incorporated with Control 66.80 ± 0.183c 13.74 ± 0.620 17.35 ± 0.493a 2.11 ± 0.260b
different levels of dragon fruit b b
peel powder (DFPP) (n = 6) S1 (1.0% DFPP) 68.01 ± 0.289 13.65 ± 0.107 15.37 ± 0.329 3.26 ± 0.167a
a c
S2 (1.5% DFPP) 68.47 ± 0.219 13.71 ± 0.616 13.92 ± 0.218 3.54 ± 0.407a
a c
S3 (2.0% DFPP) 68.90 ± 0.384 13.41 ± 0.254 14.03 ± 0.417 3.66 ± 0.478a
Means bearing different superscripts within the column differ significantly (p \ 0.05)
Means bearing no superscripts within a column do not differ significantly (p [ 0.05)
Control = Emulsion without phytochemicals

present study where though they noticed an increasing
trend in the ash% with the increased level of DFPP
incorporation but this change was non-significant
(p [ 0.05). Such significant difference in ash content
between control and treatment groups may be due to type,
content and maturity of the dragon fruit peel used for the
study. The fat content was found to be significantly lower
(p \ 0.05) in treated nuggets. The reduction in fat content
might be attributed to the higher amount of fibre rich
components present in dragon fruit peel replacing the fish
mince portion in the treated nuggets. Also, increased
amount of moisture absorption from the emulsion may lead
to relative reduction in the fat% as moisture and fat content
are inversely proportional in any muscle food emulsion.
This observation is supported by Yasarlar et al. (2007),
who reported that fat content in meatballs gradually
decreased with an increase in level of wheat and oat bran.
Effect on lipid oxidation
The effect of DFPP in the fish nuggets on lipid oxidation, in
the form of thiobarbituric acid reactive substances
(TBARS) is tabulated in Table 3. An increasing trend in
TBARS value (p \ 0.05) of the control and treated samples
was seen with advancement of time. Lipid oxidation in
presence of oxygen and production of volatile metabolites
increased the TBARS value (Uçak et al. 2011). After
15 days of storage, the TBARS value of the control
increased from 0.33 to 1.51 mg malonaldehyde/kg and
among the treated samples, S2 sample (1.5% DFPP added)
showed the least increment (p \ 0.05) in TBARS value,
which increased from 0.25 to 1.31 mg malonaldehyde/kg.
Chicken meat nuggets treated with 3.0% dragon fruit peel
powder retarded the lipid oxidation process more effi-
ciently by maintaining TBARS values during 20 days
storage (Madane et al. 2019). The lower lipid oxidation rate
of the DFPP treated samples may be attributed to the nat-
ural antioxidants present in DFPP. It is already reported
that, the DFPP contains phytochemical compounds,
antibacterial agents and natural antioxidant properties
which in turn help in controlling lipid oxidation and
increase in TBARS value (Manihuruk et al. 2017).
Literatures on fish nuggets incorporated with such plant
additives are scanty. However, Biswas et al (2017) also
noticed TBARS values in fish mince from 0.402 mg
malonaldehyde/kg in 0 day to 1.273 mg malonaldehyde/kg
in 14th day of refrigerated storage.
While identifying the best level of incorporation of
DFPP in the fish nuggets, it is observed that 1.5% of level
showed the best result in controlling the oxidative reaction
(p \ 0.05) within the product even to the extent of 15th
day of storage under solar cooler. On the 0th, 3rd, 6th, 9th
and 15th day the arithmetic values of TBARS of S2 group
were lowest among the four samples which were 0.25 mg
malonaldehyde/kg, 0.40 mg malonaldehyde/kg, 0.51 mg
malonaldehyde/kg, 0.60 mg malonaldehyde/kg, and
1.31 mg malonaldehyde/kg respectively. This happened
due to the presence of phenolic compounds which can
inhibit the lipid oxidation (Manihuruk et al. 2017) and the
findings can be justified by the findings of Uçak et al.
(2011) who reported similar results by using 0.4% and
0.8% rosemary extract in Atlantic mackerel fish burgers.
In the present study, the effect of dragon fruit peel
powder has been examined under polyethylene pouches
where oxygen transmission rate is not controlled, just to
focus on specific objective of the present study and to
understand the antioxidant and antimicrobial effects of
DFPP in the fish nuggets stored at 5 ± 1 °C. A better result
is expected in commercial or industrial set up, where
laminates, pre-formed trays or other combinations of smart
packaging technologies can be used.
Effect on microbial quality of fish nuggets
The results of microbial quality of fish nuggets during
storage days are shown in Table 3. The total plate counts
(TPC) increased in a significant way (p \ 0.05) with
advancement of storage period in both control and treated
nuggets. In the control sample, the TPC value increased
from 1.94 to 6.15 log cfu/g from 0 to 15th day of storage
under solar cooler. Among the DFPP treated samples, the
S2 sample showed the least TPC value and the count
increased from 1.85 to 5.00 log cfu/g during storage period.
Apart from overall count, the S2 sample showed the best

123
J Food Sci Technol

Table 3 Mean ± S.D. of thiobarbituric acid reactive substances (TBARS) (mg MDA/kg) and microbiological parameters (log10 cfu/g) of fish
nuggets incorporated with different levels of dragon fruit peel powder (DFPP) stored at fabricated solar cooler (5 ± 1 °C): (n = 6)
Samples 0 day 3rd day 6th day 9th day 15th day

TBARS (mg/MDA/kg)
Control 0.33 ± .032aA 0.52 ± .061aB 0.65 ± .041aB 1.08 ± .128aC 1.51 ± .182aD
abA bAB bB bB
S1 (1.0% DFPP) 0.26 ± .036 0.41 ± .065 0.52 ± .048 0.61 ± .062 1.34 ± .297bC
bA bAB bB bB
S2 (1.5% DFPP) 0.25 ± .032 0.40 ± .055 0.51 ± .070 0.60 ± .106 1.31 ± .256bC
abA bAB bB bB
S3 (2.0% DFPP) 0.27 ± .067 0.42 ± .068 0.53 ± .038 0.63 ± .083 1.34 ± .339bC
Total plate count (log10 cfu/g)
Control 1.94 ± 0.212aA 2.31 ± 0.246aAB 2.75 ± 0.219aB 3.48 ± 0.334aC 6.15 ± 0.455bD
S1 (1.0% DFPP) 1.87 ± 0.163aA 2.07 ± 0.139bA 2.65 ± 0.448aB 3.17 ± 0.180bC 5.10 ± 0.506bD
S2 (1.5% DFPP) 1.85 ± 0.184aA 2.09 ± 0.400bA 2.63 ± 0.433aB 3.14 ± 0.215bC 5.00 ± 0.460bD
aA bA aB bC
S3 (2.0% DFPP) 1.86 ± 0.155 2.10 ± 0.331 2.64 ± 0.326 3.15 ± 0.494 5.13 ± 0.360bD
Coliform count (log10 cfu/g)
a
Control ND ND ND ND 2.65 ± 0.06
b
S1 (1.0% DFP) ND ND ND ND 1.88 ± 0.04
b
S2 (1.5% DFP) ND ND ND ND 1.87 ± 0.01
b
S3 (2.0% DFP) ND ND ND ND 1.89 ± 0.01
Psychrophilic count (log10 cfu/g)
Control ND ND ND 2.05 ± 0.01 4.12 ± 0.01a
S1 (1.0% DFP) ND ND ND 1.79 ± 0.03 2.86 ± 0.01b
S2 (1.5% DFP) ND ND ND 1.76 ± 0.02 2.84 ± 0.01b
S3 (2.0% DFP) ND ND ND 1.78 ± 0.02 2.86 ± 0.01b
Yeast and mould count (log10 cfu/g)
Control ND ND ND ND 2.66 ± 0.02a
S1 (1.0% DFP) ND ND ND ND 1.93 ± 0.02b
S2 (1.5% DFP) ND ND ND ND 1.89 ± 0.05b
S3 (2.0% DFP) ND ND ND ND 1.91 ± 0.05b
Means bearing different superscripts (lower case) within the same column differ significantly (p \ 0.05)
Means bearing different superscripts (upper case) within the same row differ significantly (p \ 0.05)
Control = emulsion without phytochemicals; #ND not detected

results with least counts i.e. 1.85 log cfu/g, 2.09 log cfu/g,
2.63 log cfu/g,3.14 log cfu/g and 5.00 log cfu/g on 0, 3rd,
6th, 9th and 15th days respectively under solar cooler
storage. Fish nuggets with dragon fruits peel powder (1.5%
incorporation) showed relatively better results among the
four samples with the count of 1.87 log cfu/g in Coliform
count, 2.84 log cfu/g in psychrophilic count and 1.89 log
cfu/g in yeast and mould count at 15th day of storage under
solar cooler. The initial low microbial counts of the treated
samples might be attributed to the fact that the nuggets
were steam-cooked at atmospheric pressure for 35 min.
Also, sterile environment and good handling practice in the
laboratory set up might have exerted added effect into this.
Various reports authenticated the results of this study (Bhat
et al. 2011; Chidanandaiah et al. 2009; Kumar and Tanwar
2011). Similar results were found in pork nuggets by
Thomas et al. (2016). It was due to the low pH of peel
powder which had a combined effect on the nuggets and
the presence of flavones and glycosides as anti-microbial
components. These factors might increase the shelf life of
the nuggets by causing cell injury which ultimately leads to
a prolonged lag phase and a retarded log phase of
microbes.
Effect on texture of fish nuggets
In textural properties such as hardness, springiness, cohe-
siveness, gumminess and chewiness of control and treat-
ment groups of fish nuggets were presented in Table 4. All
the parameters showed a significant decreasing trend
(p \ 0.05) on the subsequent storage days especially
beyond 3rd days of storage, but not in a very drastic way.
For the control product, after 15 days of storage the hard-
ness decreased from 45.29 to 33.01 N/cm2, springiness

123
 J Food Sci Technol

Table 4 Mean ± S.D. of different textural parameters of fish nuggets incorporated with different levels of dragon fruit peel powder (DFPP)
stored at fabricated solar cooler (5 ± 1 °C): (n = 6)
Samples 0 day 3rd day 6th day 9th day 15th day

Hardness (N/cm2)
Control 45.29 ± 1.114aA 44.59 ± 0.427aA 42.84 ± 0.826bB 38.10 ± 1.024aC 33.01 ± 0.679aD
aA aA abB aC
S1 (1.0% DFPP) 45.43 ± 0.469 45.31 ± 0.416 43.86 ± 0.832 38.16 ± 0.910 33.48 ± 1.093aD
aA aA aB aC
S2 (1.5% DFPP) 45.97 ± 0.192 45.85 ± 0.212 44.96 ± 0.555 39.47 ± 1.612 34.41 ± 1.625aD
aA aA abB aC
S3 (2.0% DFPP) 44.85 ± 1.558 44.64 ± 0.368 43.84 ± 1.516 38.77 ± 0.774 33.64 ± 1.056aD
Springiness (cm)
Control 0.65 ± .012abA 0.63 ± .041abAB 0.59 ± .042aB 0.54 ± .008abC 0.48 ± .026bD
S1 (1.0% DFPP) 0.64 ± .014bA 0.61 ± .008bAB 0.60 ± .008aAB 0.56 ± .018abB 0.52 ± .022abC
S2 (1.5% DFPP) 0.68 ± .014aA 0.66 ± .016aAB 0.62 ± .029aB 0.59 ± .008aB 0.54 ± .036aC
bA bAB aAB bB
S3 (2.0% DFPP) 0.63 ± .022 0.61 ± .026 0.59 ± .022 0.53 ± .022 0.50 ± .018abC
Cohesiveness
Control 0.27 ± .018aA 0.25 ± .008aA 0.21 ± .024abB 0.18 ± .018abC 0.13 ± .018cD
bcB bBC abC bD
S1 (1.0% DFPP) 0.23 ± .018 0.21 ± .014 0.20 ± .008 0.17 ± .012 0.15 ± .018bcD
bA aA aA aB
S2 (1.5% DFPP) 0.25 ± .008b 0.25 ± .008 0.23 ± .022 0.20 ± .018 0.18 ± .014aC
cA bA bB abB
S3 (2.0% DFPP) 0.21 ± .027 0.22 ± .014 0.19 ± .016 0.18 ± .008 0.16 ± .018abC
2
Gumminess (N/cm )
Control 12.20 ± 0.899aA 11.15 ± 0.395aA 8.99 ± 0.948bB 6.87 ± 0.867abC 4.29 ± 0.536cD
bA bAB bB bC
S1 (1.0% DFPP) 10.45 ± 1.152 9.52 ± 0.529 8.77 ± 1.216 6.49 ± 0.372 5.02 ± 0.348bD
abA aA aB aC
S2 (1.5% DFPP) 11.49 ± 0.458 11.45 ± 1.131 10.34 ± 0.488 7.89 ± 0.456 6.19 ± 0.184aD
cA bA bB abC
S3 (2.0% DFPP) 9.42 ± 0.228 9.82 ± 0.120 8.33 ± 0.222 6.93 ± 0.812 5.38 ± 0.404bD
Chewiness (N/cm)
Control 7.94 ± 0.685aA 7.02 ± 0.437aB 5.33 ± 0.935bC 3.71 ± 0.493bD 2.08 ± 0.184bE
S1 (1.0% DFPP) 6.69 ± 0.397bB 5.81 ± 0.259bC 5.26 ± 0.567bC 3.63 ± 0.353bD 2.61 ± 0.624abE
S2 (1.5% DFPP) 7.81 ± 0.347aA 7.56 ± 0.565aB 6.41 ± 0.437aC 4.65 ± 0.318aD 3.34 ± 0.540aE
cB bC bC bD
S3 (2.0% DFPP) 5.93 ± 0.324 5.99 ± 0.382 4.91 ± 0.480 3.67 ± 0.401 2.69 ± 0.528abE
Means bearing different superscripts (lower case) within the same column differ significantly (p \ 0.05)
Means bearing different superscripts (upper case) within the same row differ significantly (p \ 0.05)
Control = emulsion without phytochemicals

decreased from 0.65 to 0.48 cm, cohesiveness decreased
from 0.27 to 0.13, gumminess decreased from 12.20 to
4.29 N/cm2 and chewiness decreased from 7.94 to 2.08 N/
cm. Whereas in nuggets with dragon fruit peel powder
showed almost similar textural properties. Among the three
treated samples, the 1.5% showed relatively best results for
15 days of overall storage. In nuggets with 1.5% peel
powder, after 15 days the hardness decreased from 45.97 to
34.41 N/cm2, springiness decreased from 0.68 to 0.54 cm,
cohesiveness decreased from 0.25 to 0.18, gumminess
decreased from 11.49 to 6.19 N/cm2 and chewiness
decreased from 7.81 to 3.34 N/cm. In respect to each of the
storage days observation, the S2 sample showed the best
results in case of every parameters clearly showed in
Table 4. For all the TPA parameters, the overall interaction
between control and treatment groups was found to be non-
significant (p [ 0.05) whereas interaction between storage
days was found to be significant (p \ 0.05).
These results may be due to the lowering of pH with
advancement of storage period. Chicken nuggets with
dragon fruit peel had no significant effect (p [ 0.05) on
various textural parameters such as hardness, cohesiveness,
gumminess and chewiness values of the control and treated
groups, though all the values decreased with increasing
level of DFPP (Madane et al. 2019). In another way, low
pH of peel powder might cause high denaturation of pro-
teins and thus all parameters showed a decreasing trend by
reducing the strength of protein-gel matrix. Due to the
addition of peel powder, the pH decreasing trend became a
little better, so the parameters also showed a better trend as
compared to the control product. The results were similar
to the findings of Vivar-Vera et al. (2018).

123
J Food Sci Technol
Effect on physicochemical properties of fish nuggets
In the study of physicochemical properties of fish nuggets
emulsion (Table 5), the emulsion pH, emulsion stability
and the cooking yield of the nuggets were examined on the
0th day. On day 0, the emulsion pH of the control was 6.24
and for the treated samples, these were 6.11, 6.21 and 6.35
for S1, S2 and S3 respectively. The effect of addition of
DFPP in fish emulsion on the pH values was found to be
non-significant (p [ 0.05). In the case of emulsion stability
and cooking yield, addition of dragon fruit peel powder
significantly (p \ 0.05) improved both emulsion stability
and cooking yield of fish nuggets and this could be due to
the presence of high dietary fibre having water retention
properties. Similar results were also reported, where due to
the high dietary fibre in bael pulp residue and dragon fruit
peel powder, the emulsion stability and cooking yield of
meat nuggets were improved (Madane et al. 2019; Rajku-
mar et al. 2014). For the addition of DFPP, there was a
good amount of fibre, which helps to increase the water
holding capacity and thereby to reduce the cooking loss
(Thebaudin et al. 1997). The studies conducted by various
workers also stated that the water present in the insoluble
parts of the plant fibres, like polysaccharides binding to
water by hydrogen, ionic and/or hydrophobic interactions
and by surface tension in the pores of the matrix, effect in
the positive cooking yield (Hughes et al. 1997).
Effect on sensory attributes of fish nuggets
In sensory evaluation, parameters like appearance, flavor,
tenderness, juiciness and overall acceptability of fish nug-
gets were examined and values are presented in Fig. 1a–e.
For all the parameters, the differences among the control
and the fruit peel powder treated samples were prominent.
All the parameters showed a decreasing trend (p \ 0.05)
from 0 to day 15. Recently Madane et al. (2019) reported
that sensory score of all the treated chicken nuggets with
dragon fruit peel decreased with time, whereas control
nuggets received much lower score and was accept-
able only up to 10th day of storage. In this study, the
appearance of control fish nuggets decreased from 6.11 to
Table 5 Mean ± S.D. of
Samples
different PHYSICO-chemical
parameters of emulsion of fish Control
nuggets (at 0th day)
S1 (1.0% DFPP)
S2 (1.5% DFPP)
S3 (2.0% DFPP)
Means bearing different superscripts within the column differ significantly (p \ 0.05)
Means bearing no superscripts within a column do not differ significantly (p [ 0.05)
Control = emulsion without phytochemicals
1.88, flavor deceased from 6.09 to 1.10, tenderness
decreased from 6.15 to 1.36, juiciness decreased from 5.52
to 1.05 and overall acceptability value changed from 6.13
to 1.01.
When comparison was made within the treatment
groups, the S2 sample shows better results (p \ 0.05) in
overall acceptability. The nuggets with 1.5% peel powder
showed significantly (p \ 0.05) better tenderness than even
control. For all the sensory parameters, the overall inter-
action between control and treatment groups was found to
be non-significant (p [ 0.05) whereas interaction between
storage days was found to be significant (p \ 0.05).
But according to the judges of sensory panel, all the
products were acceptable up to 6th day of storage. The
treated nuggets showed deterioration in sensory attributes
as the storage day progressed. A gradual decrease in values
of sensory parameters was seen due to loss of volatile
flavor from the condiments and spices during the storage
(Das et al. 2008). A significant water loss from the fish
muscle matrix model system during storage system may be
the probable cause of juiciness and texture loss of the
nuggets. The treated products are more stable than the
control one. This may be due to the fact that DFPP acts as
an inhibitor of lipid oxidation and acted as a stabilizing
agent (Madane et al. 2019).
Conclusion
The results of the present study indicate that the dragon
fruit peel is rich in dietary fibers and natural antioxidants.
Incorporation of dragon fruit peel powder improved the
emulsion stability and cooking yield and maintained the
quality and stability of fish nuggets during storage in pre-
fabricated solar cooler. Dragon fruit peel powder incor-
poration at the rate of 1.5% in fish nuggets showed better
quality attributes and consumer acceptability up to 6 days
of storage at 5 ± 1 °C. From this study, it could be
observed that, DFPP is rich in natural antioxidants and
dietary fibers and had positive influence on the physico-
chemical, microbial and sensory qualities of fish nuggets
and could also be used as functional additive in fish food
Emulsion pH Emulsion stability Cooking yield
6.24 ± 0.181 91.84 ± 0.351c 92.14 ± 0.782b
b
6.11 ± 0.328 93.90 ± 0.387 94.15 ± 0.241a
b
6.21 ± 0.368 94.09 ± 0.450 94.92 ± 0.566a
a
6.35 ± 0.410 94.75 ± 0.327 94.76 ± 0.446a
123
 J Food Sci Technol

Fig. 1 a Sensory (appearance) scores of different fish nuggets. b Sensory (flavour) scores of different fish nuggets. c Sensory (tenderness) scores
of different fish nuggets. d Sensory (juiciness) scores of different fish nuggets. e Sensory (overall acceptability) scores of different fish nuggets

123
J Food Sci Technol
industry without affecting the quality and acceptability of
the final products. Future research and improvisation on the
designing and setting up of the present model of solar
cooler may exert better results in further lowering the
temperature below 4 °C. Also, the performance of model
solar cooler employed in this study could further be
explored in rural belts of the country particularly in off-grid
areas to utilize this technology for a better marketing
approach of perishable livestock commodities.
Author contributions OB conducted the research trials, collected
the raw data and performed data analysis, PK guided the whole work
and designed the trial, SKD helped in statistical analysis and in
writing the manuscript as per journal’s guideline.
Funding Being it the part of Ph.D. thesis work of first and corre-
sponding author, no separate funding was required.
Data availability Data produced in the manuscript are original and
derived from the present study only.
Declarations
Conflict of interest No conflict of interest lies between the authors
and their affiliated institutions regarding submission of this manu-
script in JFST for possible publication.
References
AOAC (1995) Official methods of analysis, 16th edn. Association of
Official Analytical Chemists, Washington, DC
APHA (1984) Compendium of methods for the microbiological
examination of foods, 2nd edn. American Public Health
Association, Washington, DC
Bhat ZF, Pathak V, Bukhari SAA, Ahmad SR, Bhat H (2011) Quality
changes in Chevon Harrisa (meat based Product) during
refrigerated storage. Int J Meat Sci 1:52–61
Biswas O, Talwar NA, Bhattacharya D, Das SK, Chaudhary S (2017)
Effect of refrigeration on quality and stability of fresh fish and
poultry muscles. Indian J Anim Health 56(1):65–76
Biswas O, Kandasamy P, Sarkar P (2020) Effect of cooling in a
fabricated solar cooler on histology of pangasius (Pangasian-
odon hypothalamus) muscle. Indian J Anim Health 59(1):73–77.
https://doi.org/10.36062/ijah.59.1.2020.73-77
Bourne MC (1978) Texture profile analysis. Food Technol
32(62–66):72
Chidanandaiah KRC, Sanyal MK (2009) Effect of sodium alginate
coating with preservatives on the quality of meat patties during
refrigerated (4 ± 1C) storage. J Muscle Foods 20:275–292
Das AK, Anjaneyulu ASR, Kondaiah N (2006) Development of
reduced beany flavor full-fat soy paste for comminuted meat
products. J Food Sci 71:S395–S400
Das AK, Anjaneyulu ASR, Verma AK, Kondaiah N (2008) Physic-
ochemical, textural, sensory characteristics and storage stability
of goat meat patties extended with full-fat soy paste and soy
granules. Int J Food Sci Technol 43:383–392
Das AK, Rajkumar V, Verma AK (2015) Bael pulp residue as a new
source of antioxidant dietary fiber in goat meat nuggets. J Food
Process Preserv 39:1626–1635
Das AK, Rajkumar V, Nanda P, Chauhan P, Pradhan S, Biswas S
(2016) Antioxidant efficacy of litchi (Litchi chinensis Sonn)
pericarp extract in sheep meat nuggets. Antioxidants 5(2):16
Das AK, Nanda PK, Madane P, Biswas S, Das A, Zhang W, Lorenzo
JM (2020) A comprehensive review on antioxidant dietary fibre
enriched meat-based functional foods. Trends Food Sci Technol
99:323–336
El-Anany AM, Ali RFM, Elanany AMM (2020) Nutritional and
quality characteristics of chicken nuggets incorporated with
different levels of frozen white cauliflower. Ital J Food Sci
32:45–59
Escarpa A, Gonzalez MC (2001) Approach to the content of total
extractable phenolic compounds from different food samples by
comparison of chromatographic and spectrophotometric meth-
ods. Anal Chim Acta 427:119–127
Hughes E, Cofrades S, Troy DJ (1997) Effects of fat level, oat fibre
and carrageenan on frankfurters formulated with 5, 12 and 30%
fat. Meat Sci 45:273–281
Kulawik P, Migdał W, Tkaczewska J, Gambus F, Szczurowska K,
Ozogul F (2016) Nutritional composition of frozen fillets from
Pangasius catfish (Pangasius hypophthalmus) and nile tilapia
(Oreochromis nilotcus) imported to European countries. Ann
Anim Sci. https://doi.org/10.1515/aoas-2016-0012
Kumar D, Tanwar VK (2011) Effects of incorporation of ground
mustard on quality attributes of chicken nuggets. J Food Sci
Technol 48:759–762
Madane P, Das AK, Nanda PK, Bandyopadhyay S, Jagtap P,
Shewalkar A, Maity B (2019) Dragon fruit (Hylocereus undatus)
peel as antioxidant dietary fibre on quality and lipid oxidation of
chicken nuggets. J Food Sci Technol 57:1449–1461
Manihuruk FM, Suryati T, Arief II (2017) Effectiveness of the red
dragon fruit (Hylocereus polyrhizus) peel extract as the colorant,
antioxidant, and antimicrobial on beef sausage. Media Peternak
40:47–54
Medina I, Gallardo JM, Aubourg SP (2009) Quality preservation in
chilled and frozen fish products by employment of slurry ice and
natural antioxidants. Int J Food Sci Technol 44:1467–1479.
https://doi.org/10.1111/j.1365-2621.2009.02016.x
Najwa R, Azlan A (2017) Comparison of vitamin C content in citrus
fruits by titration and high performance liquid chromatography
(HPLC) methods. Int Food Res J 24:726–733
Netam S, Sanjeev Sharma W, Romen Mangang H, Devi D, Gupta S,
Kumar M (2018) Antioxidant effect of fruit peel extracts on fish
steaks during refrigerated storage. J Pharmacogn Phytochem
7(3):1211–1216
NuraOlga GMMB (1999) Comparison of dietary fibre from by-
products of processing fruits and greens and from cereals. LWT
Food Sci Technol 32:503–508
Prache S, Priolo A, Grolier P (2003) Effect of concentrate finishing on
the carotenoid content of perirenal fat in grazing sheep: its
significance for discriminating grass-fed, concentrate-fed and
concentrate-finished grazing lambs. Anim Sci 77:225–233
Prosky L, Asp NG, Schweizer TF, DeVries JW, Furda I (1988)
Determination of insoluble, soluble, and total dietary fiber in
foods and food products: interlaboratory study. J Assoc Off Anal
Chem 71:1017–1023
Rajkumar V, Das AK, Verma AK (2014) Effect of almond on
technological, nutritional, textural and sensory characteristics of
goat meat nuggets. J Food Sci Technol 51(11):3277–3284
Schieber A, Stintzing FC, Carle R (2001) By-products of plant food
processing as a source of functional compounds: recent devel-
opments. Trends Food Sci Technol 12:401–413
Siregar TW, Lubis Z, Julianti E (2020) Effectiveness test of red
dragon fruit skin (Hylocereus costaricensis jack) as natural
preservation for nila fish (Oreochromis niloticus). IOP Conf
123

Series Earth Environ Sci 515:012056. https://doi.org/10.1088/
1755-1315/515/1/012056
Sokamte TA, Mbougueng PD, Mohammadou BA, Tatsadjieu NL,
Sachindra NM (2020) Proximal composition and fatty acid
profile of fresh and smoked fillets of Pangasius hypophthalmus.
Sci Afr 9:e00534. https://doi.org/10.1016/j.sciaf.2020.e00534
Tarladgis BG, Watts BM, Younathan MT, Dugan LR (1960) A
distillation method for the quantitative determination of malon-
aldehyde in rancid foods. J Am Oil Chem Soc 37:403–406
Tee ES, Lim CL (1991) Carotenoid composition and content of
Malaysian vegetables and fruits by the AOAC and HPLC
methods. Food Chem 41:309–339
Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM (1997)
Dietary fibres: nutritional and technological interest. Trends
Food Sci Technol 8:41–48
Thomas R, Jebin N, Saha R, Sarma DK (2016) Antioxidant and
antimicrobial effects of kordoi (Averrhoa carambola) fruit juice
and bamboo (Bambusa polymorpha) shoot extract in pork
nuggets. Food Chem 190:41–49
Tokur B, Ozkütük S, Atici E, Ozyurt G, Ozyurt CE (2006) Chemical
and sensory quality changes of fish fingers, made from mirror
carp (Cyprinus carpio L., 1758), during frozen storage (-18 °C).
Food Chem 99:335–341
Uçak İ, Özogul Y, Durmuş M (2011) The effects of rosemary extract
combination with vacuum packing on the quality changes of
123
View publication stats
J Food Sci Technol
Atlantic mackerel fish burgers. Int J Food Sci Technol
46(6):1157–1163. https://doi.org/10.1111/j.1365-2621.2011.
02610.x
Vaquero R, Serravalle T, Nadra MJ, Saad AM (2010) Antioxidant
capacity and antibacterial activity of phenolic compounds from
argentinean herbs infusions. Food Control 21:779–785
Vivar-Vera MDA, Pérez-Silva A, Ruiz-López II, Hernández-Cázares
AS, Solano-Barrera S, Ruiz-Espinosa H, Bernardino-Nicanor A,
González-Cruz L (2018) Chemical, physical and sensory prop-
erties of Vienna sausages formulated with a starfruit dietary fiber
concentrate. J Food Sci Technol 55:3303–3313
Wu L, Hsu HW, Chen YC, Chiu CC, Lin YI, Ho JA (2006)
Antioxidant and antiproliferative activities of red pitaya. Food
Chem 95:319–327
Yasarlar EE, Daglioglu O, Yilmaz I (2007) Effects of cereal bran
addition on chemical composition, cooking characteristics and
sensory properties of Turkish meatballs. Asian J Chem
19(3):2353
Publisher’s Note Springer Nature remains neutral with regard to
jurisdictional claims in published maps and institutional affiliations.