Properties of Fish Sausages Containing Common Carp (Cyprinus carpio) Roe Oil and Defatted Roe Protein Hydrolysate during Refrigerated Storage

ABSTRACT

Influence of emulsified or non-emulsified common carp roe oil (CRO) and carp defatted roe hydrolysate (CDRH) on properties of crucian carp (Carassius auratus) sausages was determined during 30-day storage at 4°C. Sausages containing CRO and CDRH were lighter and had better textural properties including hardness, gumminess, and chewiness. These textural attributes were significantly higher in the sample prepared with pre-emulsified CRO and 7 g/100 g CDRH (p < 0.05). The sausages fortified with CDRH also presented better microstructure, as evidenced by fewer voids and smaller oil droplets. When incorporated at 7 g/100 g, CDRH could significantly reduce microbial spoilage in sausages in terms of the total viable count and the psychrophilic bacterial count (p < 0.05); however, pre-emulsification had no significant effect on antibacterial activity of hydrolysate in the samples (p > 0.05). Sausages with pre-emulsified roe oil and 7 g/100 g hydrolysate were more resistant against lipid oxidation and had a higher level of polyunsaturated fatty acids, especially docosahexaenoic acid and eicosapentaenoic acid after 30 days of storage at 4°C. Furthermore, the sausages with pre-emulsified CRO and 7 g/100 g CDRH exhibited better organoleptic properties at day 30.

KEYWORDS:

• Fish roe oil
• defatted roe hydrolysate
• crucian carp sausage
• emulsification
• textural properties
• sensory properties
• microbiological characteristics
• lipid oxidation

Acknowledgments

The authors are thankful to Gorgan University of Agricultural Sciences and Natural Resources of Iran to support this research. The authors are also grateful to Prof. Charlotte Jacobsen and Mona Hajfathalian for their kind support during this research.