Gel Quality and In Vitro Digestion Characteristics of Celery Nemipterus virgatus Fish Sausages

Abstract

This study evaluated gel properties, flavor characteristics, and in vitro digestion characteristics of fish sausages with 10% celery petioles and leaves. The results indicated that the breaking force, water holding capacity, saltiness, astringency and sensory evaluation of fish sausage significantly increased, whereas whiteness, cooking loss and umami significantly decreased, and the microstructure of the fish sausages showed higher density and uniformity. After in vitro digestion, the digestibility, degree of hydrolysis and Fe2+ chelating capacity of the fish sausages significantly increased, and protein aggregate size and thiobarbituric acid number significantly decreased and protein aggregates decreased in number and were dispersed. The breaking force, saltiness, and protein digestibility of the sausages with celery petioles and leaves were 13.91%, 67.06%, and 0.55% and 10.75%, 55.62%, and 3.9% higher than the control group respectively. Celery significantly improved gel properties, flavor characteristics, and in vitro digestion characteristics. The effect of celery leaves on in vitro digestion was significantly greater than celery petioles.