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

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.