Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)

Abstract

In this study, production of low-fat, nitrite-free sausage based on Silver carp surimi was performed. In order to replace oils, inulin fiber (IF) was used; natural preservatives such as grape pomace extract (GE) and nisin (NI) were used as nitrite replacements with modified atmosphere packaging (MAP: 70% CO2 + 30% N2). For this purpose; five treatments including, T1: control, T2: control + MAP, T3: IF 5% + MAP, T4: IF5% + GE0.5% + MAP, and T5: IF5% + GE0.5% + NI 0.5% + MAP, were prepared. The physicochemical and texture properties of sausage at the beginning of storage and chemicals (Peroxide value, pH, and color index) and microbial index (Total count and psychrotrophic bacteria) during 42 days’ storage in the refrigerator (4 ± 1°C) were evaluated. The results showed that the use of natural preservatives had no effect on the physicochemical properties of the sausage (P > 0.05), but the FI had a positive effect on the texture characteristics (the firmness increased and elasticity decreased), increased moisture and ash, and reduced the fat content of sausages (P < 0.05). All in all, the best results among the treatment containing natural preservative was T5, in all microbial and chemical tests there was no significant difference with T1 (P > 0.05). All in all, a functional product with properties such as fiber and natural antioxidants, low fat and nitrite-free can be produced.

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

“…At the beginning of the storage, the FFA levels for C-S, SK-S, and LS-S were 0.27 ± 0.04, 0.54 ± 0.06, and 0.36 ± 0.04% oleic acid, respectively. The lower FFA values in C-S might be attributed to the added inulin and polyphenol-rich spices which reduced the oxidative spoilage of the sausages . The higher initial (0th day) FFA value in SK-S is possibly due to the enzymatic and thermolytic hydrolysis along with the exposure to surrounding air during the process of kiln smoking .…”

“…The lower FFA values in C-S might be attributed to the added inulin and polyphenol-rich spices which reduced the oxidative spoilage of the sausages. 56 The higher initial (0th day) FFA value in SK-S is possibly due to the enzymatic and thermolytic hydrolysis along with the exposure to surrounding air during the process of kiln smoking. 57 As the storage days advanced, the FFA values of C-S (1.29 ± 0.06%) and SK-S (1.18 ± 0.05%) sausages increased significantly ( p < 0.05).…”

Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)

“…A great number of herbs and spices have the potential to delay lipid oxidation during food storage, usually mediated by the intrinsic antioxidant activities of their constituents. Lately, the use of natural antioxidants has increased in the food industry, and many studies have been reported on the subject (Delfino et al, 2021;Demir et al, 2014;Mahdavi and Ariaii, 2021;Messina et al, 2021;Özdemir et al, 2022;Rathod et al, 2021;Saati et al, 2022;Sengun et al, 2019;Trabelsi et al, 2021).…”

Enhancing canola oil's shelf life with nano‐encapsulated Mentha aquatica extract for optimal antioxidant performance

“…Antioxidants usually provide preventive measures against the oxidation of lipids and protect against damages caused by free radicals. In the food industry, synthetic and natural antioxidants are commonly used to enhance the oxidation stability of different food products, such as edible oils (Erkan et al, 2008 ; Horrillo et al, 2022 ; Mahdavi & Ariaii, 2021 ). Research has proven that synthetic antioxidants have toxic and carcinogenic effects, and thus, many developed countries have opted to restrict the use of these antioxidants (Belmonte et al, 2021 ; González‐Montelongo et al, 2010 ).…”