influence of green tea extract additives on the quality of carp sausages in the process of cold storage | Влияние добавок экстракта зеленого чая на качество колбас из карпа в процессе холодильного хранения
2010
Talab, A.S. | Dolganova, N.V., Astrakhan State Technical Univ. (Russian Federation)
The effect of addition of green tea extract (GTE) into a recipe of fish sausages (FS) was studied. It was used as an antioxidant at a dose of 0.3% to maintain the quality of products during refrigeration (at 4 deg C) storage. The basic formulation of FS included fish (70%), starch (8%), oil (5%) and other ingredients. The prepared samples of FS matured for 8 hours at a room temperature and then were treated in different ways. Roasted sausages (RS) were soaked in oil at t 60 deg C for 5 minutes, other sausages were held in boiling water at 100 deg C for 10 min. A microwave treatment of FS was held at a power of 980 W for 5 min. It was shown that such factors as a nitrogen content of volatile bases, trimethylamine, thiobarbituric numbers increased in RS and reached the same values after 24 days of storage for the control samples and after 39 days of storage for the samples with GTE (31.5 mg/100 g, 11.47 mg/100 g, 1.85 mg of malon dialdehyde per 1000 g, respectively). Iodine number decreased rapidly in RS with GTE than in control RS and reached 59, 64mg/100 g of fat weight on the 39 day. It did 100.3 mg/100 g of fat weight on the 24 day. Acid number and peroxide number increased slower in the presence of GTE in RS; on the 39 day they were 4.70 mg KOH per 1 g wet weight of fat (control meaning was 5.56 on the 24) and 0.28% J2 (control meaning was 1.07 on the 24 day). Similar trends were also observed for the other types of RS. It has been concluded that GTE has antioxidant properties and it can significantly increase a shelf life of refrigerated FS
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