Quality of fish product fortified with guava peel powder as preserved in a prefabricated solar cooler **

doi:10.21203/rs.3.rs-2474053/v1

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Quality of fish product fortified with guava peel powder as preserved in a prefabricated solar cooler **

https://doi.org/10.21203/rs.3.rs-2474053/v1

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In this work, guava (Psidium guajava L.) peel powder's antioxidant capacity and functional value in fish nuggets kept in a solar cooler at 5°C were examined. Guava powder peel was incorporated to fish nuggets at two distinct levels, 1.0%, and 1.5%, and the effect was compared to the control. High dietary fibre (56.93%), phenolics (43.99 mg GAE/g), and strong radical scavenging and reducing properties are observed in Guava powder. The addition of guava peel powder increased the emulsion stability and cooking yield and decreased the pH of emulsion. The incorporation of guava peel powder did not affect the amount of protein and ash content, but it increased the moisture content of fish nuggets. None of the textural qualities differed considerably except for springiness value. Guava peel powder was reported to prevent lipid peroxidation in fish nuggets during storage as determined by the TBARS level. The addition of guava peel powder decreased the growth of microbes due to its antimicrobial properties. Flavor and juiciness increased by the addition of guava peel powder in fish nuggets and can be employed as an antioxidant dietary fibre source in muscle foods.

Guava peel powder

Anti-oxidant

Dietary fibre

Even though fish is an excellent source of human nutrition, it is highly perishable due to microbial attack, lipid oxidation, enzymatic activity, and non-enzymatic browning, all of which cause quality to deteriorate (Nielsen and Jessen, 2007; Medina et al., 2009). Furthermore, lipid oxidation is the most common cause of fish deterioration and loss of quality (Ali et al., 2019). As a result, attention is required along the entire food chain, from capture through consumption. Due to insufficient processing and preservation procedures, more than a third of the fish produced in India spoils.

Because fish rotting is temperature dependent, the best solution is to store them at a low temperature. Lowering the temperature during storage extends the shelf life of the product by slowing down chemical and metabolic activities and preventing microbial growth (Secci and Parisi, 2016). The refrigeration method can regulate microbe development by maintaining a specific storage temperature, which is normally between 0°C and 10°C, because most microorganisms overgrow between 20°C and 45°C (Mohan et al., 2008). With an unreliable supply of electricity and difficulty obtaining traditional fuels, refrigeration energy is a major concern. Solar energy is a good alternative in these situations, and it has been used for a variety of residential and engineering applications (Zeyghami et al., 2015; Dai et al., 2003; Elsheikh et al., 2018). According to studies, fish maintained at a chilled temperature of 0 to 5 degrees Celsius has a storage life of 7 to 16 days, depending on the species (Viji et al., 2015; Remya et al., 2018).

The guava (Psidium guajava L.), which is currently recognised as a "super food," is attracting the attention of the agro-food industry due to its attractive properties, including its functional elements and health-promoting bioactive components. The fruit's high ascorbic acid concentration (50–300 mg/100 g fresh weight) and abundance of carotenoids, such as phytofluene, carotene, cryptoxanthin, lycopene, rubixanthin, cryptoflavin, lutein, and neochrome (Mercadante et al., 1999), are considered to make it extremely nutrient-dense. Guava fruits are abundant in phenolic components such ellagic acid, anthocyanins (Misra and Seshadri, 1968), and myricetin and apigenin (Miean and Mohamed, 2001).

Incorporating guava peel powder with having several bioactive components into fish products would significantly improve their physiological, functional, and nutritional qualities. Thus, the current study examines the use of guava powder peel in fish nuggets stored at solar cooler at 5 ± 1°C as an antioxidant and antimicrobial dietary fibre source as well as its impact on the product's physicochemical, colour, textural, and sensory qualities.

Guava fruits (Psidium guajava L.) were purchased at a local market and brought straight to the laboratory, where they were cleaned with clean portable water. Guava fruits were peeled and dried at 50°C in a convective hot-air dryer with an air velocity of 0.44 m/s until equilibrium was established. To make powders, the dried goods were processed in a mixer grinder.

Considering the aforementioned, a method of creating a model solar cooler has been developed recently. Investigation utilising the approach outlined by Biswas et al. (2020) for usage in commercial and residential settings from the site of storage to the customer's final point. It will help the small-scale business owners and investigate the such perishable goods' marketing possibilities in a better way. Compared to the enormous electricity consumption and high upfront costs of conventional refrigerators, this cooler's initial capital investment is similarly inexpensive, and ongoing costs will be reduced to practically zero. In addition to reaping the multifaceted benefits of using such "green energy" based portable solar cooler in the harvesting of marine fishes, a novel approach to developing such type of portable model solar cooler can bring out a marketing boost in the fish products industry, particularly for small scale vendors engaged in selling street foods or sea shore fish-products in the "off-grid" areas. In order to test the storage stability of Pangasius fish nuggets in a constructed portable solar cooler (5 ± 1⁰C), an attempt has been made in the current study to integrate dragon fruit peel powder (DFPP) at various levels (1%, 1.5%, and 2% w/w) into Pangasius fish nuggets.

The proximate compositions such as moisture content, crude protein, crude fat and ash content of the guava peel powder (GPP) were determined by the same procedure mentioned in AOAC, 2001. The antioxidant properties, including dietary fibres, total phenolic components, total carotenoids and vitamin C content of the guava peel powder (GPP) were estimated as per the standard procedure mentioned by Najwa and Azrina (2017) respectively with slight modification.

Preparation for fish nuggets:

Fresh mature basa fish (P. bocourti) was purchased from a local fish market and immediately brought to the department. Then fish fillet was made as per technique described by Tokur et al. (2006) and then it was minced. The following formulation was used for making one Kg fish emulsion: fish meat mince 70%, salt 1.6%, refined mustard oil 10%, ice flakes 10%, sugar 0.3%, dry spices mixture 1.8%, condiments (onion: garlic 3:1) 3%, refined wheat flour 0.3%, sodium tripolyphosphate 0.3%, and sodium nitrite 150 ppm.

Procedure

Salt, sodium tripolyphosphate, sodium nitrite, and fish mince were all combined and minced for one to two minutes. It was chopped again for two minutes after adding ice flakes. Fruit powders were added to the minced fish for even distribution, and the chopping was maintained for a further 1–2 minutes. Refined wheat flour, condiment paste, dry spice powder mix (aniseed 10%, black pepper 7%, chilli powder 12%, caraway seed 10%, cardamom 5%, cinnamon 5%, cloves 02%), cumin seeds 15%, dried ginger 15%, and turmeric 5% were all gradually added while cutting for even distribution. All of the ingredients were uniformly chopped until the emulsion's desired consistency was achieved. The fish meat emulsion's final temperature ranged between 10 and 12°C. Fish meat emulsion is packed tightly and coated after being put into stainless steel moulds (18 x 12 x 4 cm). All of the emulsion-filled moulds from the treatments were cut out and baked for 35 minutes under atmosphere pressure in a steam oven. The fish meat blocks were divided into slices and nuggets after being chilled to room temperature. Polyethene pouches held 200 g worth of nuggets.

Storage of fish nuggets

To investigate how the quality of the nuggets changed while being stored, they were kept in a specially made solar thermoelectric cooler (50.2°C) for 15 days. The thiobarbituric acid, textural profile, antimicrobial activity, and sensory qualities of the fish nuggets were examined at regular intervals (0th, 3rd, 6th, 9th, and 15th day) during storage.

Antioxidant characteristics of guava fruit peel powders:

The findings of the estimations of dietary fibre, total phenolics, total carotenoids, vitamin C, and approximate composition of guava peel powder are shown in Table 1. Though the peel is not considered the edible part of the fruits, it has excellent antioxidant characteristics and proximate components. DF content of GPP was 56.93 g/100g FW which is congruent with the result reported by Jimenez-Escrig et al. (2001). The amount of DF in GP is higher than other fruits such as orange (37.8% DF, 13.6% SDF and 24.2% IDF), peach (31.7% DF, 9.7% SDF and 22% IDF). Besides, the DF content of GPP is better than wheat bran (44% DF) and oat bran (23.8% DF) (Grigelmo-Miguel and Martı́n-Belloso, 1999).

Table 1

**Antioxidant characteristics of guava peel powders**.
Parameters	Guava peel power (GPP)
Dietary fibre (DF) (g/100g FW)	56.93 ± 0.12
Phenolic content (mg GAE/100g FW)	43.99 ± 0.08
Total carotenoids (mg/100g FW)	0.391 ± 0.03
Vitamin C (mg/100g FW)	162 ± 0.45
Moisture content (%)	6.28 ± 0.09
Protein content (%)	5.06 ± 0.07
Fat content (%)	4.22 ± 0.07
Ash content (%)	5.05 ± 0.05
GAC = Gallic acid equivalent; FW = fresh weight; n = 3; Mean ± SD

GPP contained a total of 43.99 mg GAE/100g FW of phenols. The amount of flavonoids and total phenolic compounds (TPC) may have an impact on the antioxidant activity (Das et al., 2016). Polyphenols, one of the phenolic molecules, play a key function in contributing to the overall antioxidant activity, according to Park et al. (2008). GPP has a carotenoid concentration of 0.391 mg/100g FW overall. Similar findings were made by Thaipong et al. (2006), who noted a beta-carotene range of 0.78 to 2.93 mg/100 g in the pink guava pulp. The presence of several compounds, including phytofluene, -carotene, -carotene, lycopene rubixanthin, cryptoflavin, and neochrome, may explain the high concentration of carotenoids (Mercadante et al., 1999). GPP had 162 mg of vitamin C per 100g. The ascorbic acid content of various guava cultivars is 50–300 mg/100 g FW (Mercadante et al., 1999).

Effect of GPP on emulsion stability, pH and cooking yield:

The effects of GPP on fish emulsion pH, stability and cooking yield are demonstrated in Table 2. The findings revealed that the pH of the fish emulsion was between 6.2 and 6.41. However, the samples treated with GPP (2%) showed significantly higher pH than other treatments and control. The increase may be due to the rich in the ascorbic acid content of the GPP. However, Das et al. (2015) reported no significant variation in pH level of goat meat emulsion treated with bael pulp residue. Whereas, Manihuruk et al. (2017) said that the addition of dragon fruit peel extract reduced the pH of beef sausage.

Table 2

Effect of GPP on fish emulsion stability, pH and cooking yield.
Treatments	Emulsion pH	Emulsion stability (%)	Cooking yield (%)
Control	6.24 ± 0.09^a	91.84 ± 0.18^a	92.14 ± 0.39^a
GPP (1%)	6.32 ± 0.41^a	94.11 ± 0.39^b	95.11 ± 0.06^c
GPP (2%)	6.41 ± 0.18^a	94.96 ± 0.06^d	95.46 ± 0.27^c

Mean values with a different superscript in each column showed significant variation (p < 0.05).

The emulsion stability treated with GPP showed significantly higher than the control. The emulsion stability treated with guava peel powder showed 94.11–94.96%, whereas its value in control was 91.84%. The increased emulsion stability is due to dietary fibre, phytochemicals, phenolic, carotenoids and antioxidant properties of the fruit peel powders. The results showed that the cooking yield was in the range of 92.14–95.46%. The samples treated with the GPP showed significantly higher cooking yield than the control. However, the samples treated with GPP (2%) showed a higher cooking yield (95.46%) than other treatments and control. The variation could be due to increased dietary fibre, which has more water retention properties.

The high dietary fibre found in dragon fruit peel powder and bael pulp residue, increases the cooking yield and emulsion stability of meat nuggets (Madane et al., 2019, Das et al., 2015). Fruit fibre contributes to improved water retention and decreased cooking loss (Thebaudin et al., 1997). Water in the insoluble plant fibres, such as polysaccharides that bind to water through hydrogen, ionic, and hydrophobic interactions, as well as surface tension in the matrix's pores, have an impact on the favourable cooking yield (Hughes et al., 1997).

Thiobarbituric acid value of fish nuggets

Table 3 shows how the antioxidant properties of GPP affected the levels of TBARS in fish nuggets when they were kept in a solar cooler at 5°C. Fish nuggets' TBARS value was dramatically (p < 0.05) decreased by the addition of fruit powder. The natural antioxidant qualities of GPP may have prevented fish nuggets from oxidising during storage, which may have contributed to the decrease in TBARS readings in the treated samples. Regardless of the therapy, a rising trend in the TBARS value (p < 0.05) of the control and treated samples was seen over time. The 2% GPP powder incorporation demonstrated the greatest result in regulating the oxidative reaction inside the product even to the extent of the 15th day of storage under the solar cooler at 5°C (p < 0.05) while determining the best degree of fruit powder incorporation in the fish nuggets.

Table 3

Effect of GPP on TBARS of fish nuggets at the time of storage in the solar cooler at 5 ± 1°C.
Treatments	0 day	3rd day	6th day	9th day	15th day
Control	0.33 ± 0.02^b	0.52 ± 0.03^b	0.65 ± 0.02^b	1.08 ± 0.06^b	1.51 ± 0.09^b
GPP (1%)	0.33 ± 0.01^b	0.41 ± 0.01^a	0.51 ± 0.01^a	0.66 ± 0.01^a	1.31 ± 0.05^a
GPP (2%)	0.33 ± 0.01^b	0.42 ± 0.03^a	0.51 ± 0.02^a	0.59 ± 0.03^a	1.28 ± 0.04^a

The average value with the same superscript in each column showed significant variation (p < 0.05).

The fruit powder contains phytochemicals, antibacterial agents, and natural antioxidant properties, which help control lipid oxidation and reduce TBARS value (Manihuruk et al., 2016). The antioxidant characteristics prevent lipid peroxidation and oxidative rancidity development in the meat nuggets (Das et al., 2012). The results were confirmed with the findings reported by Biswas et al. (2017), who observed the TBARS values of fish mince about 0.4 and 1.27 mg MDA/kg on the 0th and 14th day, respectively, in refrigerated storage.

Proximate composition of fish nuggets:

The proximate composition includes moisture, protein, fat and ash contents of fish nuggets are presented in Table 4. The result indicates that the moisture content of the fish nuggets treated with GPP significantly increased. This increase might be due to the incorporation of fruit powder, as it absorbed more water during emulsion preparation (Madane et al., 2019). A similar increasing trend in moisture content of goat meat nuggets treated with bael pulp powder was reported by Das et al. (2015).

Table 4

**Effect of GPP on proximate composition of fish nuggets**.
Treatments	Proximate composition
Treatments	Moisture	Protein	Fat	Ash
Initial	66.16 ± 0.06	15.61 ± 0.06	3.17 ± 0.07	2.24 ± 0.05
After 15 days
Control	66.80 ± 0.09^a	15.64 ± 0.31^a	3.35 ± 0.25^c	2.21 ± 0.13^a
GPP (1%)	68.71 ± 0.26^c	15.85 ± 0.39^b	3.21 ± 0.08^a	2.23 ± 0.44^a
GPP (2%)	68.62 ± 0.22^c	15.85 ± 0.13^b	3.28 ± 0.14^a	2.28 ± 0.40^a

Mean values with a different superscript in each column showed significant variation (p < 0.05).

The incorporation of GPP does not affect the amount of protein content in both controls and treated samples. Similarly, Manihuruk et al. (2017) demonstrated the protein content of beef sausages was unaltered due to the incorporation of red dragon fruit peel extract.

A slight increase in fat content of the samples treated with GPP was noticed. The fat available in the fruit dietary fibres might have increased the fat content of nuggets. Similarly, Verma et al. (2013) reported no changes in the fat percentage of sheep meat nuggets treated with guava powder. Das et al. (2015) said nuggets treated with beal pulp residue reduced the fat rate significantly (p < 0.05). The beef sausages incorporated with red dragon fruit peel extract did not affect its fat percentage (Manihuruk et al., 2017). The GPP treatments did not affect the ash content of fish nuggets. When making Moringa Oleifera leaf-fish nuggets, the ability of WHC, hardness, gumminess, and chewiness were raised while the cooking loss was decreased by using sago and corn starch flour as a filler (Putri et al., 2022).

Texture profile of fish nuggets:

The textural profile parameters of fish nuggets treated with GPP and control during storage in during storage in the solar cooler at 5 ± 1°C are presented in Table 5.

Table 5

Effect of GPP on the textural profile of fish nuggets in the solar cooler at 5 ± 1°C.
Treatments	Storage period
Treatments	0 day	3 day	6 day	9 day	15 day
Hardness (N)
Control	45.19 ± 0.56^a	44.59 ± 0.21^b	42.84 ± 0.41^b	38.10 ± 0.51^a	31.01 ± 0.34^b
GPP (1%)	44.98 ± 0.05^a	43.88 ± 0.19^a	41.96 ± 0.18^a	39.83 ± 0.22^c	32.08 ± 0.11^a
GPP (2%)	45.11 ± 0.17^a	43.97 ± 0.14^a	41.99 ± 0.28^a	40.09 ± 0.12^c	32.11 ± 0.11^a
Springiness (mm)
Control	0.65 ± 0.01^b	0.63 ± 0.02^a	0.59 ± 0.02^a	0.54 ± 0.00^b	0.49 ± 0.01^a
GPP (1%)	0.62 ± 0.00^a	0.60 ± 0.00^a	0.58 ± 0.00^a	0.57 ± 0.01^c	0.50 ± 0.01^b
GPP (2%)	0.62 ± 0.01^a	0.61 ± 0.00^a	0.59 ± 0.00^a	0.57 ± 0.00^c	0.51 ± 0.00^b
Cohesiveness (dimensionless)
Control	0.27 ± 0.01^c	0.25 ± 0.00^b	0.21 ± 0.01^a	0.18 ± 0.01^a	0.13 ± 0.01^a
GPP (1%)	0.25 ± 0.00^b	0.23 ± 0.01^a	0.20 ± 0.00^a	0.18 ± 0.01^a	0.15 ± 0.01^a
GPP (2%)	0.24 ± 0.02^b	0.23 ± 0.01^a	0.19 ± 0.01^a	0.17 ± 0.01^a	0.16 ± 0.01^a
Gumminess (N)
Control	12.21 ± 0.45^c	11.15 ± 0.20^b	8.99 ± 0.47^a	6.87 ± 0.43^a	4.28 ± 0.27^a
GPP (1%)	11.24 ± 0.19^b	10.09 ± 0.37^a	8.39 ± 0.19^a	7.17 ± 0.32^a	4.81 ± 0.28^b
GPP (2%)	10.83 ± 0.77^b	10.11 ± 0.41^a	7.97 ± 0.13^a	6.82 ± 0.45^a	5.14 ± 0.30^b
Chewiness (N)
Control	7.94 ± 0.34^c	7.02 ± 0.22^b	5.33 ± 0.47^a	3.71 ± 0.25^a	2.82 ± 0.09^a
GPP (1%)	6.97 ± 0.15^b	6.05 ± 0.18^a	4.86 ± 0.10^a	4.09 ± 0.17^a	2.46 ± 0.16^a
GPP (2%)	6.70 ± 0.41^a	6.17 ± 0.24^a	4.71 ± 0.20^a	3.89 ± 0.26^a	2.57 ± 0.15^a

Mean values with a different superscript in each column showed significant variation (p < 0.05).

The findings were inconsistent with the observations of Das et al. (2015) in goat meat nuggets treated with bael pulp residue. According to Sánchez-Zapata et al. (2010), cooked pork burgers treated with tiger nut fibre had lower hardness and gumminess characteristics. Rajkumar et al. (2016) reported significantly lower springiness and loss of elasticity in nuggets with aloe vera gel and lower gumminess in mutton nuggets treated with apple pomace (Huda et al., 2014). However, Verma et al. (2013) did not find any significant changes in sheep meat nuggets after adding guava powder. The contradictory results in textural parameters might be due to the difference in the type and amount of fibre added to the products. Considering increase in storage time, fish nuggets with dragon fruit peel powder showed a decline in values of hardness, springiness, cohesiveness, gumminess, and chewiness (Biswas et al., 2022).

Microbial load in the fish nuggets

The effect of DPP on microbial load in fish nuggets during storage in the solar cooler at 5 ± 1°C is presented in Table 6. The results indicate that the total plate count (TPC) increased significantly with the advancement of the storage period in both controls and treated fish nuggets. The results showed that the TPC value increased considerably over the storage time in all the treated samples and control. The GPP (2%) showed significantly less TPC value (4.09 log cfu/g) among treatments.

The fish nugget samples showed no coliform growth till the 9th day of storage in all treated and control samples (Table 6). However, it showed a significant increase in all the samples on the 15th day. The incorporation of GPP significantly (p < 0.05) lowered the total coliform count in the fish nuggets. The samples treated with GPP showed less coliform growth than the control sample.

Table 6

**Effect of GPP on microbial load in fish nuggets during storage in the solar cooler at 5 ± 1°C**.
Treatments	Storage period
Treatments	0 day	3 day		6 day	9 day	15 day
Total plate count (log₁₀ cfu/g)
Control	1.94 ± 0.11^a	2.31 ± 0.12^a		2.75 ± 0.11^a	3.48 ± 0.17^a	6.15 ± 0.23^c
GPP (1%)	1.92 ± 0.11^a	2.27 ± 0.13^a		2.71 ± 0.14^a	3.20 ± 0.22^a	4.28 ± 0.37^a
GPP (2%)	1.91 ± 0.05^a	2.26 ± 0.27^a		2.71 ± 0.12^a	3.23 ± 0.17^a	4.09 ± 0.14^a
Total coliform count (log₁₀ cfu/g)
Control	Nil	Nil	Nil		Nil	2.65 ± 0.19^b
GPP (1%)	Nil	Nil	Nil		Nil	2.22 ± 0.15^a
GPP (2%)	Nil	Nil	Nil		Nil	2.19 ± 0.09^a

Mean values with a different superscript in each column showed significant variation (p < 0.05).

The antioxidant and antimicrobial characteristics of GPP prevents the growth of microorganisms in fish meat during storage. The antioxidant and antimicrobial activities of plant extracts can prevent the development of foodborne pathogenic and spoilage microorganisms (Monu et al., 2016). Various literature (Chidanandaiah et al., 2009; Kumar and Tanwar, 2011; Thomas et al., 2016) reported a similar reduction in microbial activities in meat nuggets during storage. During chilled storage (4 ± 100⁰C), the guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder, and dragon fruit (Hylocereus undatus L.) peel powders added at a rate of 1.5% (w/w) kept fish nuggets microbially stable for up to 10 days (Vidyarthi et al., 2021).

Sensory attributes of fish nuggets:

The sensory attributes such as flavour, tenderness, juiciness and overall acceptability were evaluated, and results are presented in Table 7. A decreasing trend in all the sensory parameters was observed over the storage period. The decreasing trend in sensory scores may be due to the loss of volatile flavour from the condiments and spices during the storage (Das et al., 2008). Similar decreasing trends in sensory parameters during storage were reported by Madane et al. (2020) for chicken nuggets treated with dragon fruit peel powder.

Due to high water loss from the fish muscle matrix system, the juiciness and texture of the nuggets may have diminished significantly during storage. Das et al. (2012) reported no significant effect on sensory properties of sheep meat nuggets and goat meat patties, respectively treated with guava powder. According to Das et al. (2015), the addition of bael pulp residue boosted the goat meat nuggets' general acceptability.

Table 7

**Effect of GPP on sensory attributes of fish nuggets stored in the solar cooler at 5 ± 1°C**.
Treatments	Storage period
Treatments	0 day	3 day	6 day	9 day	15 day
Flavour
Control	5.62 ± 0.02^b	5.48 ± 0.01^c	5.07 ± 0.01^a	3.95 ± 0.02^c	ND
GPP (1%)	5.91 ± 0.06^a	5.73 ± 0.11^c	4.96 ± 0.11^b	4.57 ± 0.19^c	4.18 ± 0.27^b
GPP (2%)	6.03 ± 0.10^b	5.72 ± 0.19^c	4.88 ± 0.10^b	4.55 ± 0.19^b	4.24 ± 0.15^b
Tenderness
Control	5.85 ± 0.01^c	5.36 ± 0.01^c	4.26 ± 0.01^b	4.06 ± 0.02^a	ND
GPP (1%)	5.93 ± 0.11^b	5.86 ± 0.08^c	4.78 ± 0.13^d	4.58 ± 0.07^a	4.13 ± 0.17^c
GPP (2%)	5.86 ± 0.10^c	5.79 ± 0.21^d	4.73 ± 0.11^d	4.61 ± 0.25^a	4.26 ± 0.26^c
Juiciness
Control	5.52 ± 0.01^b	4.06 ± 0.01^b	3.48 ± 0.02^a	4.03 ± 0.02^a	ND
GPP (1%)	5.73 ± 0.15^b	4.92 ± 0.08^b	4.67 ± 0.09^a	4.53 ± 0.25^a	4.07 ± 0.19^b
GPP (2%)	5.82 ± 0.22^b	4.98 ± 0.18^c	4.81 ± 0.24^a	4.61 ± 0.34^a	4.12 ± 0.22^b
Overall acceptability
Control	5.66 ± 0.01^a	4.97 ± 0.02^a	4.27 ± 0.03^a	4.25 ± 0.01^a	ND
GPP (1%)	5.85 ± 0.17^b	5.51 ± 0.09^a	4.80 ± 0.17^b	4.56 ± 0.06^c	4.13 ± 0.21^b
GPP (2%)	5.90 ± 0.20^b	5.49 ± 0.08^a	4.81 ± 0.20^b	4.59 ± 0.23^c	4.22 ± 0.05^b

Mean values with a different superscript in each column showed significant variation (p < 0.05).

As the solar cooler maintains a cooling temperature at 5 ± 1°C, the fish muscle foods can easily be stored for up to 10–15 days. Solar cooler could be considered as an excellent "green-option" in remote areas where conventional electricity is not available with additional advantages including no moving parts, refrigerants free, comport, portable and low-cost application. Fruit peel powders were added, which increased the cooking yield and emulsion stability. During storage in the solar cooler at 5–1°C, the fish nuggets' quality and stability were preserved. The beneficial antioxidants and nutritional fibres found in guava peel powders contribute to the fish nuggets' improved quality. Without altering the calibre and acceptability of the finished goods, they could be employed as a useful ingredient in the fish food sector.

Author Contributions: Olipriya Biswas made a preliminary draft of the manuscript; Subhransu Mohan Nanda helped in the statistical analysis of data. All authors read and approved the ﬁnal manuscript.

Conflict of interest: There is no conflict of interest.

Funding statement: The corresponding author has joined the PhD programme as DST-INSPIRE Junior Research Fellow vide sanction No. DST-INSPIRE Fellowship/2017/IF-170433, Dated June 8, 2018, which was the source of funding for this research work.

Data availability statement: The datasets analysed during the current study are not publicly available due to its originality but will be made available from the corresponding author on reasonable request.

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Quality of fish product fortified with guava peel powder as preserved in a prefabricated solar cooler **

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Abstract

Introduction

Materials And Methods

Preparation for fish nuggets:

Results And Discussion

Antioxidant characteristics of guava fruit peel powders:

Effect of GPP on emulsion stability, pH and cooking yield:

Thiobarbituric acid value of fish nuggets

Proximate composition of fish nuggets:

Microbial load in the fish nuggets

Sensory attributes of fish nuggets:

Declarations

References

Additional Declarations

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