Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets.

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker ( Pseudotolithus senegalensis ) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value ( p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones ( p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange-yellow color, with higher L *, a *, and b * values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points ( p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period ( p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.