Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material

Influence of pangas protein isolates (10PI) and casing material on frozen storage (−18 °C) characteristics of pangas mince sausages was studied for a period of three months along with control sausages (CO). The expressible fluid content of sausage emulsion increased as storage progressed to 3 months...

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Bibliographic Details
Published in:Journal of food science and technology 2022-06, Vol.59 (6), p.2127-2140
Main Authors: Surasani, Vijay Kumar Reddy, Raju, C. V., Singh, Arashdeep, Joshi, Sagar
Format: Article
Language:English
Subjects:
Casings
Cellulose
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Emulsions
Food Science
Nutrition
Original
Original Article
Oxidation
Protein structure
Proteins
Sausages
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Summary:Influence of pangas protein isolates (10PI) and casing material on frozen storage (−18 °C) characteristics of pangas mince sausages was studied for a period of three months along with control sausages (CO). The expressible fluid content of sausage emulsion increased as storage progressed to 3 months, reaching 31.32 and 17.57 g 100 g −1 for control and 10% PI emulsions, respectively. Water holding capacity and cooking yield values showed a gradual and significant ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-021-05222-1