Open AccessEffect of egg white on physicochemical properties of mixed fish sausage
Author(s) -
T. Klankklin,
Panida Banjongsinsiri,
Savitri Vatanyoopaisarn,
V. Rangsardthong,
Benjawan Thumthanaruk
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/346/1/012048
Subject(s) - egg white , lightness , food science , flavor , emulsion , fish <actinopterygii> , carp , chemistry , fishery , biology , biochemistry , physics , optics
Fish sausage can be produced using a mixture of multiple species of fish, but such products are not generally well-received by customers due to their fishy flavor and soft texture. The objective of this research was to develop fish sausage using three types of fish (salmon, spotted knife fish and seven-striped carp). In addition, the effect of the addition of egg white on the chemical and physical properties of the fish sausage was also studied. Results showed that the formula FS7, which contains salmon, spotted knife fish, and seven-striped carp at a ratio of 0.33:0.33:0.33% (w/w), had a moisture content of 68.19%, emulsion stability of 97.15%, water holding capacity of 86.37%, and cooking loss of 4.63%. Formula FS7 was, therefore, chosen for improvement of its texture by adding fresh egg white. The effect of egg white at all levels had an impact on the color of the mixed fish sausage. Results show that increasing egg white from 1% to 3% in the mixed fish sausage formula FS7 slightly increased both L* and h°. However, increasing egg white did not affect the hardness of the mixed fish sausage. The addition of egg white at all levels increased the emulsion stability, but not the water holding capacity. Based on the results of this experiment, the use of 1% egg white helps to increase the lightness of mixed fish sausage but decreases the percentage of the water holding capacity.