Effect of fish protein hydrolysate on physicochemical properties and oxidative stability of shortfin scad (Decapterus macrosoma) emulsion sausage

Abstract

The present study aimed to investigate the effect of silver catfish (Pangasius sp.) protein hydrolysate (SCPH) on physicochemical properties and oxidative stability of emulsion sausage prepared from shortfin scad (Decapterus macrosoma). The SCPH with different concentrations (1, 2, and 3%) was added into fish emulsion sausage followed by characterization of its physicochemical properties. The results obtained from this study revealed that the fish emulsion sausages contain high moisture content (63.49-66.85%), protein content (18.04-21.89%), fat content (7.16-8.59%), carbohydrate content (2.28-2.72%) and low ash contents (1.83-2.17%). The addition of SCPH improvised the hardness, cohesiveness, chewiness and resilience of the emulsion sausage (p<0.05) compared to the control sample. The finer fat globules were visualized in the sample added with SCPH at higher concentration of 3% (10-20 µm) compared to other concentrations (1 and 2%). Besides, the incorporation of SCPH at all concentrations shows a significant difference on L*, a* and b* values of the emulsion sausages during extended storage of 12 days (p<0.05). The SCPH was shown to retard lipid oxidation of sausage after extended storage of 12 days, with lower PV and TBARS values. Therefore, the effectiveness in retarding lipid oxidation achieved with the higher concentration of SCPH and it also capable to retain textural properties of fish emulsion sausage in the refrigerated storage of 12 days. Thus, as an alternative antioxidant in fish emulsion sausage, SCPH showed a potential to be used as it improved the physicochemical properties and oxidative stability of fish emulsion sausage.