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

Abstract

ABSTRACT 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.