Carrageenan Boosts Fiber in Milkfish Nuggets, But Taste Peaks at 5 Percent Addition
A 2026 study by Tasir, Luthfiah, Rahmawati Saleh, Mursida, and Sultan from the Department of Agricultural Technology at Politeknik Pertanian Negeri Pangkajene Kepulauan, South Sulawesi, Indonesia, finds that adding carrageenan flour derived from Eucheuma spinosum significantly improves the nutritional profile of milkfish nuggets—though only moderate levels maintain consumer appeal. The research, conducted between January and April 2024 and published in the International Journal of Contemporary Sciences, highlights a balance between increasing dietary fiber and preserving taste, texture, and aroma in processed fish products.
The findings matter for Indonesia’s fisheries sector and food industry, where milkfish (Chanos chanos) is widely cultivated and holds strong potential as a value-added product. By refining nugget formulations, producers can enhance nutrition while ensuring products remain attractive to consumers.
Background: Adding Value to a Staple Fish
Milkfish is a key aquaculture commodity in South Sulawesi, known for its high protein and omega-3 content. However, its popularity is sometimes limited by bones and preparation challenges. Processing milkfish into nuggets offers a practical solution, making it easier to consume—especially for children and urban consumers seeking convenience.
At the same time, food scientists are increasingly exploring functional ingredients like carrageenan, a natural hydrocolloid extracted from red seaweed (Eucheuma spinosum). Carrageenan is widely used in the food industry as a thickener, stabilizer, and gelling agent. It also serves as a source of soluble dietary fiber, aligning with growing consumer demand for healthier processed foods.
This study connects both trends: enhancing the nutritional value of fish-based convenience foods while maintaining sensory quality.
How the Study Was Conducted
The research team used a controlled laboratory experiment with a completely randomized design. Four nugget formulations were tested:
- 0% carrageenan (control)
- 5% carrageenan
- 10% carrageenan
- 15% carrageenan
Each treatment was replicated twice.
Researchers analyzed key chemical properties:
- Protein content
- Moisture content
- Fiber content
They also conducted sensory evaluations with 10 untrained panelists, assessing:
- Aroma
- Taste
- Texture
Statistical analysis was performed using SPSS software to identify significant differences between formulations.
Key Findings: Nutrition Improves, But Sensory Balance Matters
The results show a clear trade-off between nutritional enhancement and consumer acceptance.
1. Fiber content increased significantly
- Control: 0.46% fiber
- 15% carrageenan: 10.13% fiber
This confirms carrageenan’s effectiveness as a dietary fiber source in processed fish products.
2. Moisture content decreased slightly
- Control: 72.26%
- 15% carrageenan: 67.00%
However, the difference was not statistically significant.
3. Protein content declined with higher carrageenan levels
- Highest in control (5.29%)
- Lower in 10% and 15% formulations
This is likely due to a dilution effect, as non-protein carrageenan replaces part of the fish mixture.
4. Sensory acceptance peaked at 5% carrageenan
- Best scores for aroma, taste, and texture
- 15% formulation was least preferred
Panelists reported that higher carrageenan levels produced a firmer texture and less appealing flavor profile.
Why 5 Percent Is the Sweet Spot
Among all tested formulations, the 5% carrageenan addition delivered the best overall balance:
- Maintained acceptable protein levels
- Increased dietary fiber
- Achieved the highest consumer preference
Higher concentrations improved functional properties but compromised eating quality.
As the authors explain, “The 5% treatment can be regarded as the most balanced formulation… while the organoleptic quality remained well accepted by the panelists.” This insight from the Politeknik Pertanian Negeri Pangkajene Kepulauan research team highlights the importance of optimizing—not maximizing—functional ingredients in food design.
Real-World Impact: Opportunities for Food Industry and Fisheries
The study offers practical implications for multiple sectors:
Food Industry
- Manufacturers can use 5% carrageenan to produce healthier nuggets without sacrificing taste
- Supports development of high-fiber convenience foods
Fisheries and Aquaculture
- Adds value to locally farmed milkfish
- Encourages diversification into processed products
Public Health and Nutrition
- Helps increase dietary fiber intake
- Promotes fish consumption in more accessible forms
Small and Medium Enterprises (SMEs)
- Provides a scalable formulation for local food businesses
- Opens opportunities for innovation using seaweed-based ingredients
In regions like South Sulawesi, where both milkfish and seaweed are abundant, this synergy could strengthen local economies and food systems.
Expert Insight
The research reinforces broader findings in food science: hydrocolloids like carrageenan improve structure and stability but must be carefully calibrated.
By demonstrating that moderate levels enhance both nutrition and acceptability, the study provides a clear guideline for product developers working with restructured fish products.
Author Profile
- Tasir, S.Pi., M.Si. – Lecturer and researcher in fish processing and preservation, Politeknik Pertanian Negeri Pangkajene Kepulauan
- Luthfiah, S.TP. – Academic in agricultural technology, specializing in food processing
- Rahmawati Saleh, S.TP., M.Si. – Researcher in food science and product development
- Mursida, S.Pi., M.Si. – विशेषज्ञ in fisheries processing and post-harvest technology
- Sultan, S.TP., M.Si. – Academic focusing on food chemistry and quality analysis
All authors are affiliated with the Department of Agricultural Technology, Politeknik Pertanian Negeri Pangkajene Kepulauan, South Sulawesi, Indonesia.
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