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Impact of antioxidant potential of rohu (Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids
Balaji Wamanrao, Kanwate and Sandesh Suresh, Karkal and Tanaji Kudre, G. (2024) Impact of antioxidant potential of rohu (Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids. Journal of Food Science and Technology, 61 (6). pp. 1083-1093.
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Abstract
The impact of rohu swim bladder gelatin hydrolysate (SBGH) at different levels on textural, sensory, oxidative, and microbial properties of polyunsaturated fatty acids enriched rohu fish cooked sausages (PUFA-RFS) were inves- tigated in the current study. SBGH addition enhanced the lightness values of PUFA-RFS compared to both control sausages (without SBGH and with butylated hydroxyani- sole (BHA) (P > 0.05). PUFA-RFS added with 3% SBGH exhibited higher hardness, cohesiveness, and gumminess throughout the storage duration at both 4 °C and −20 °C temperatures when compared to other sausages counterparts. PUFA-RFS added with SBGH displayed lower PV, TBARS, and total microbial counts than the control sausages. Fur- thermore, PV, TBARS, and total microbial count values of sausage decreased with an increase in SBGH level, indicat- ing retardation in lipid oxidation and microbial growth by SBGH in a dose-depended manner. Nevertheless, sausage added with 3% SBGH had higher overall acceptability than other sausage counterparts. Therefore, SBGH could retard lipid oxidation and improves textural properties of PUFA- enriched fish sausage.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Rohu swim bladder gelatin hydrolysate, Rohu fish sausage, Polyunsaturated fatty acids, Textural properties, Lipid oxidation retardation |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 20 Jan 2025 06:40 |
| Last Modified: | 20 Jan 2025 06:40 |
| URI: | http://ir.cftri.res.in/id/eprint/18954 |
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