Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates.

The present study aimed to determine the effect of adding protein hydrolysates obtained after 30, 60, and 90 min enzymatic hydrolysis of fish roe on properties of silver carp sausages enriched with fish oil during storage at 4 °C for 30 days. Properties of the fortified sausages were determined by assessment of primary and secondary oxidation, fatty acid composition, microbial spoilage, texture, and organoleptic properties. The results indicated that the hydrolysates could retard oil oxidation and microbial spoilage and preserve  3 fatty acids in fish sausages during the refrigerated storage. Also, they rendered firmer microstructure with smaller oil droplets to the sausages. Fish sausages fortified with the hydrolysates were lighter and exhibited better textural and sensory properties. It can be concluded that enzymatic hydrolysates from discarded fish roe can be added to fish sausages containing fish oil to retard oil oxidation and microbial spoilage and improve sausage properties.