Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages

The study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW - ventral muscle and vertebral column without fins) and its use as a substitute for pork in cooked sausages. The PA and sodium erythorbate (0.05%) was compared by quantifying hydroperoxides. PFW sta...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2023-11, Vol.32 (10), p.707-717
Main Authors: Adorian, Taida Juliana, de Moura, Luciane Ferreira, Klinger, Ana Carolina Kohlrausch, Beutinger Bender, Ana Betine, Speroni, Caroline Sefrin, Goulart Ferrigolo, Fernanda Rodrigues, Lovatto, Naglezi DeMenezes, Picolli da Silva, Leila
Format: Article
Language:English
Subjects:
Antioxidants
Aquaculture
Fins
Fish
fish product
Fish wastes
mechanically separated meat
oxidative stability
Phytic acid
Pork
Sausages
Sodium
Substitutes
Vertebrae
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Summary:The study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW - ventral muscle and vertebral column without fins) and its use as a substitute for pork in cooked sausages. The PA and sodium erythorbate (0.05%) was compared by quantifying hydroperoxides. PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) sausage formulation. All formulations showed a difference in texture in comparison to control, which had higher levels of hydroperoxides. Phytic acid has antioxidant action on PFW, optimized in 0.05%. PFW can substitute up to 25% for pork in cooked sausages.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2023.2260825