Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages

ABSTRACTThe study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW – ventral muscle and vertebral column without fins) and its use as a substitute for pork in cooked sausages. The PA and sodium erythorbate (0.05%) was compared by quantifying hydroperoxides. PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) sausage formulation. All formulations showed a difference in texture in comparison to control, which had higher levels of hydroperoxides. Phytic acid has antioxidant action on PFW, optimized in 0.05%. PFW can substitute up to 25% for pork in cooked sausages.KEYWORDS: Aquaculturefish productmechanically separated meatoxidative stability AcknowledgmentsThe authors are thankful to the financial assistance provided by the Foundation Coordination for the Improvement of Higher Education Personnel (CAPES) by means of a Master’s degree scholarship, and to the National Council for Scientific and Technological Development (CNPq) for granting a research productivity scholarship to Professor Leila Picolli da Silva. They are also grateful to the companies Bremil and Ingal Food for supplying antioxidants.Author contributionsLFM: carried out the research, laboratory and statistical analyses; LPS: professor who guided the research and helped in writing the manuscript; TJA: data processing and manuscript writing; ACKK: data processing and manuscript writing; ABBB: assisted in laboratory analyses; CSS: assisted in laboratory analyses; FRGF: assisted in laboratory analyses; NML: assisted in laboratory analyses.Disclosure statementNo potential conflict of interest was reported by the author(s).Ethics approvalThe study design was conducted with the ethical approval of all relevant bodies in Universidad Federal de Santa Maria, Brazil.Data availability statementhttps://doi.org/10.17632/654y68mwpc.1