Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
J Sci Food Agric. 2020 Sep;100(12):4474-4482. doi: 10.1002/jsfa.10488. Epub 2020 Jun 2.
Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated.
Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled-emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled-emulsified, or control. Gelled-emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P < 0.05). Eicosapentaenoic acid and docosahexaenoic acid quantities significantly increased from control (0.48 mg g and 0.46 mg g sample respectively) to the enriched batches (>1.50 mg g sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled-emulsified samples.
Overall, the addition of free fish oil affected the properties of the sausages. The gelled-emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.
开发了一种含有三种形式精制鳕鱼肝油（作为多不饱和脂肪酸的来源：鱼油、水包油乳液（E）、水凝胶化油包水乳液（G））和冻干绿茶水提物（Camellia sinensis；700 和 900 mg kg）的银鲤鱼鱼香肠。评估了鱼香肠在储存期间（4°C）的组成、工艺性能（烹饪损失、pH 值、质地和颜色）、感官分析以及微生物和氧化稳定性。
添加乳化形式的鱼油可降低烹饪损失和硫代巴比妥酸值。绿茶的加入对相关样品的氧化抑制没有显著差异。凝胶乳化鱼油具有更好的质地特性，包括硬度和降低香肠的弹性。G 和 E 香肠的亮度值（L）高于对照。乳化对总活菌数没有显著影响。品尝小组成员无法区分添加鱼油的样品是否为乳化、凝胶乳化或对照。凝胶乳化处理在所有感官属性上均获得品尝小组成员的较高评分（P<0.05）。二十碳五烯酸和二十二碳六烯酸的含量从对照（分别为 0.48 mg g 和 0.46 mg g 样品）显著增加到富化批次（>1.50 mg g 样品）。凝胶乳化样品的 ω6 与 ω3 的比值最低。
总的来说，游离鱼油的添加影响了香肠的性质。凝胶乳化处理是鱼香肠中一种合适的鱼油输送系统，在冷藏储存期间保持了感官特性。
