Abstract
In this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (Thiobarbituric acid) values demonstrated that goji berry acted as a natural antioxidant and retarded lipid oxidation of common carp sausages during 28 days of storage. The lowest TVB-N (Total Volatile Basic Nitrogen) contents were noticed in S2 group (2% goji berry added common carp sausages) followed by S1 group (1% goji berry added common carp sausages). Total aerobic mesophilic bacteria (TAMB) of goji berry extract added samples were always lower than control samples. Goji berry extract was very effective to inhibit the growth of microorganisms. Addition of goji berry extract caused partially redness in sausage samples depending on concentration. Highest aroma and color score was found in S1 group. On the other hand, depending on increase in storage period, color and aroma scores also decreased significantly.
Highlights
The trend in consumer preferences towards healthful, economical and confident foods lead sausage industry to look for new alternatives like fish
Fresh Cyprinus carpio obtained from Izmir fish market were transported to the laboratory in styrofoam boxes containing ice and they were gutted, skinned and filleted. 16 kg of fish were used for sausage production
At the beginning of the cold storage, there were no significant differences between goji berries extract added common carp sausages and control samples
Summary
The trend in consumer preferences towards healthful, economical and confident foods lead sausage industry to look for new alternatives like fish. Fish added sausage formulations can be a solution to increase the nutritional quality of food and to include fish in the daily diet of the people (ElSherif et al, 2016). Fish sausage is one of the most popular and value added products, prepared from minced fish meat (Raju et al, 2003). Common carp (Cyprinus carpio, L., 1758) is the most dominant freshwater fish species in the world due to its abundance, high economic and nutritive values (Zhang et al, 2017). Taking into consideration the above mentioned, common carp can be used to increase the nutritional value of meat products like sausages, hot dog without changing sensorial properties and storage stability (Buchtova and Kaspar, 2016)
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