Effects of cod liver oil fortification on the quality aspects of mince sausages from Indian Major Carp ( Labeo rohita )

Abstract

Fortification of mince with PUFA-containing oil is an innovative area in product development. In this study, functional sausages were developed from Rohu mince with different concentrations of cod liver oil (CLO) and evaluated for their physiochemical and fatty acid compositions. Fortification of mince sausage with 4% CLO showed highest gel strength (323.58 g.cm) to the product. The CLO product had a higher n-3/n-6 ratio (1.79-3.65 versus 1.19 in control). The electrophoretic pattern of proteins showed the polymerization of proteins in the presence of CLO. The scanning electron microscopy revealed fine texture, absence of more voids, and homogenous structure in 4% CLO-fortified sausages. Hardness values are improved by the addition of CLO with a positive whiteness index and showed better sensory scores during the study period. Therefore, fortification of mince sausages with CLO could improve the health benefits by providing the optimal concentration of essential fatty acids along with good consumer acceptance. Practical applicationsThe mince from Indian Major Carp, Rohu, can be successfully utilized for the development of sausages like ready-to-eat products. The fortification of mince sausages with cod liver oil (CLO) would provide an optimum concentration of essential fatty acid to offer multiple health benefits. The present study was able to achieve a ratio (n-6/n-3) of 0.55 to 0.27 in CLO-fortified sausages, which was considered optimal for human health.