The impact of innovative gluten-free coatings on the physicochemical, microbiological, and sensory characteristics of fish nuggets

This study evaluated the use of innovative gluten-free coatings (tapioca and coconut flours) in fish nuggets, and their impact on the physicochemical and microbiological characteristics during its storage period (60 days) and the sensory properties. Fish nuggets coated with coconut flour (CCT-Nug) had reduced pick-up than control nuggets (CON-Nug), whereas cooking yield were similar for all coating types. Fish nuggets coated with tapioca flour (TPC-Nug) had reduced protein content, whereas CCT-Nug were low in fat content. The lipid oxidation and microbial growth were within normal levels throughout the period. The innovative coatings affected the fish nugget's color parameters with increases in the lightness (L*) and decreases in the redness (a*) and yellowness (b*) values. At the beginning of the storage period, CCT-Nug had a lower hardness value when compared to other treatments. These parameters were reflected in the sensory analysis, and TPC-Nug had low color scores, whereas CCT-Nug had low crispiness scores. The acceptance index (AI) was above 70% for both CON-Nug and CCT-Nug treatments. Finally, the use of coconut flour was considered more appropriate coating for gluten-free fish nuggets.