Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage

Q1 Agricultural and Biological Sciences

Aquaculture and Fisheries Pub Date : 2023-07-01 DOI:10.1016/j.aaf.2021.04.003

Kaveh Rahmanifarah , Joe M. Regenstein , Mehdi Nikoo

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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.

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鲢鱼肉糜香肠理化性质受洗涤和冷冻贮藏的影响

冷冻储存乳液型香肠可能是避免或减少亚硝酸钠使用的一种方法，亚硝酸钠会对健康造成风险。将鲢鱼肉糜（M0）洗涤1（M1）或3（M3）次，测定洗涤对4个月冷冻储存（−18°C）性能的影响，并将结果与传统鲢鱼香肠（Mt）的结果进行比较。脂质氧化，如硫代巴比妥酸反应物质和FFAs的变化所证明的，在储存期间以M0>；M1=M3=Mt，其中M0被高度氧化（P≤0.05）。在储存过程中形成的总挥发性碱性氮和质量损失等级如下M0>；M1>；M3=Mt。洗涤（M1=M3）导致硬度降低（P≤0.05）。Mt具有更好的发红性，而M1和M3导致更高的水分、水分释放和亮度（P≤0.05%）。结果表明，冷冻M1和M3香肠的感官和消费者喜爱性较低。因此，清洗和冷冻保存对鲢鱼肉肠有一定的影响。

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