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Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract
Author(s) -
Pourashouri Parastoo,
Shabanpour Bahareh,
Kordjazi Moazameh,
Jamshidi Aniseh
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10488
Subject(s) - food science , emulsion , fish oil , peroxide value , chemistry , docosahexaenoic acid , silver carp , eicosapentaenoic acid , polyunsaturated fatty acid , fatty acid , fish <actinopterygii> , biology , fishery , biochemistry
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.