期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 32, 期 10, 页码 707-717出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2023.2260825
关键词
Aquaculture; fish product; mechanically separated meat; oxidative stability
This study evaluated the stability of processed fish waste and its potential as a substitute for pork in cooked sausages. The results showed that the addition of 0.05% phytic acid effectively stabilized the fish waste, and the waste could replace up to 25% of pork in the sausages.
The study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW - ventral muscle and vertebral column without fins) and its use as a substitute for pork in cooked sausages. The PA and sodium erythorbate (0.05%) was compared by quantifying hydroperoxides. PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) sausage formulation. All formulations showed a difference in texture in comparison to control, which had higher levels of hydroperoxides. Phytic acid has antioxidant action on PFW, optimized in 0.05%. PFW can substitute up to 25% for pork in cooked sausages.
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