| Autor: |
Adorian, Taida Juliana, de Moura, Luciane Ferreira, Klinger, Ana Carolina Kohlrausch, Beutinger Bender, Ana Betine, Speroni, Caroline Sefrin, Goulart Ferrigolo, Fernanda Rodrigues, Lovatto, Naglezi DeMenezes, Picolli da Silva, Leila |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2023, Vol. 32 Issue 10, p707-717, 11p |
| Abstrakt: |
The 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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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