Properties of Fish Sausages Containing Common Carp (Cyprinus carpio) Roe Oil and Defatted Roe Protein Hydrolysate during Refrigerated Storage. Issue 2 (7th February 2018)

• Record Type: Journal Article
• Authors: Ghelichi, Sakhi; Shabanpour, Bahareh; Pourashouri, Parastoo
• Is Part Of: Journal of aquatic food product technology. Volume 27:Issue 2(2018)
• Page Start: 185
• Page End: 199
• Publication Date: 2018-02-07
• Subjects: Fish roe oil -- defatted roe hydrolysate -- crucian carp sausage -- emulsification -- textural properties -- sensory properties -- microbiological characteristics -- lipid oxidation; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2017.1420119
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Influence of emulsified or non-emulsified common carp roe oil (CRO) and carp defatted roe hydrolysate (CDRH) on properties of crucian carp ( Carassius auratus ) sausages was determined during 30-day storage at 4°C. Sausages containing CRO and CDRH were lighter and had better textural properties including hardness, gumminess, and chewiness. These textural attributes were significantly higher in the sample prepared with pre-emulsified CRO and 7 g/100 g CDRH ( p < 0.05). The sausages fortified with CDRH also presented better microstructure, as evidenced by fewer voids and smaller oil droplets. When incorporated at 7 g/100 g, CDRH could significantly reduce microbial spoilage in sausages in terms of the total viable count and the psychrophilic bacterial count ( p < 0.05); however, pre-emulsification had no significant effect on antibacterial activity of hydrolysate in the samples ( p > 0.05). Sausages with pre-emulsified roe oil and 7 g/100 g hydrolysate were more resistant against lipid oxidation and had a higher level of polyunsaturated fatty acids, especially docosahexaenoic acid and eicosapentaenoic acid after 30 days of storage at 4°C. Furthermore, the sausages with pre-emulsified CRO and 7 g/100 g CDRH exhibited better organoleptic properties at day 30.