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| Effect of Adding Sodium Polyacrylate and Gluten Protein on the Quality of Fish Sausage during Refrigerated Storage |
| WANG Wei1, SHAO Junhua2, YI Shumin2, MA Xingsheng2, LI Jianrong2,* |
1. Laboratory Management Center, Bohai University, Jinzhou 121013, China;
2. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China |
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Abstract Silver carp fish sausages with sodium polyacrylate (PAAS) and gluten protein were analyzed for texture properties, cooking loss, water holding capacity (WHC), pH and total plate count during storage at 4 ℃. The results showed that the shelf life of silver carp fish sausages with 0.2% of PAAS and 3% of gluten protein was lengthened effectively, and the pH, WHC, cooking loss, hardness, springiness, cohesiveness, chewiness and whiteness were stabilized during the refrigerated storage.
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GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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