Abstract
Frozen storage of emulsion-type sausages may be one approach to avoid or reduce the use of sodium nitrite, which is associated with health risks. Silver carp (Hypophthalmichthys molitrix) mince (M0) was washed for 1 (M1) or 3 (M3) times and the impact of washing on the properties frozen storage (−18 °C) during 4 months were determined and results were compared to those of conventional silver carp sausages (Mt). Lipid oxidation, as evidenced by changes in thiobarbituric acid reactive substances and FFAs, took place during storage in the order of M0 > M1 = M3 = Mt with M0 being highly oxidized (P ≤ 0.05). Total volatile base nitrogen formed during storage and the ranking for the quality loss was as follows M0 > M1 > M3 = Mt. Washing (M1 = M3) led to less hardness (P ≤ 0.05). Mt had better redness, while M1 and M3 led to higher expressible moisture, water release and lightness (P ≤ 0.05). Results indicated the lower sensory and consumer-liking properties of frozen M1 and M3 sausages. Therefore, washing and frozen storage influenced silver carp mince sausages.
Published Version
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