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Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage

Intarasirisawat, Rossawan, Benjakul, Soottawat, Visessanguan, Wonnop, Wu, Jianping
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2014 v.58 no.1 pp. 280-286
Clarias macrocephalus, Katsuwonus pelamis, catfish, cohesion, cooked foods, docosahexaenoic acid, eicosapentaenoic acid, emulsifiers, emulsions, fat globules, hardness, lipid peroxidation, microbial growth, oxidative stability, peroxide value, protein hydrolysates, rancidity, sausages, sensory properties, shelf life, thiobarbituric acid-reactive substances
Effects of skipjack roe protein hydrolysate (SRPH) at various levels (0–3 g/100 g) on properties and oxidative stability of emulsion sausage from broadhead catfish (Clarias macrocephalus) fortified with skipjack tuna roe lipids were investigated. The addition of SRPH increased hardness, cohesiveness and resilience of sausage (p < 0.05). Finer fat globules were visualised in the sample added with SRPH at higher amounts. Nevertheless, the incorporation of SRPH at all levels had no impact on likeness of sausages. SRPH was shown to retard lipid oxidation of sausage during extended storage of 12 days as evidenced by the lower peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS), in comparison with the control. After 12 days, the sausage with 3 g/100 g SRPH had the retained docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), accounting more than 80%. Addition of SRPH had no effect on the organoleptic properties but could prevent the development of rancidity. Nevertheless, it showed no pronounced impact on microbial growth. SRPH could therefore be used as a natural antioxidative emulsifier in cooked fish emulsion sausage.