Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract. (2nd June 2020)

• Record Type: Journal Article
• Authors: Pourashouri, Parastoo; Shabanpour, Bahareh; Kordjazi, Moazameh; Jamshidi, Aniseh
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 12(2020)
• Page Start: 4474
• Page End: 4482
• Publication Date: 2020-06-02
• Subjects: fish sausage -- fish oil -- gelled emulsion -- green tea; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10488
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Silver carp ( Hypophthalmichthys moltrix ) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil‐in‐water emulsion (E), gelled oil‐in‐water emulsion (G)) and lyophilized aqueous extract of green tea ( Camellia sinensis ; 700 and 900 mg kg −1 ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated. RESULTS: Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled‐emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness ( L * ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled‐emulsified, or control. Gelled‐emulsified treatments were awarded higher scores by panelists for all of the sensory attributes ( P < 0.05). Eicosapentaenoic acid and docosahexaenoic acid quantities significantly increased from control (0.48 mg g −1 and 0.46 mg g −1 sample respectively) to the enriched batches (>1.50 mg g −1 sample). The lowest ratio of ω 6 to ω 3 in batches was observed for gelled‐emulsified samples. CONCLUSION: Overall, the addition of free fish oil affected the properties of the sausages. The gelled‐emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.