A study on whey protein supplementation to improve emulsion sausage quality

Emulsion sausages are one of the most popular meat product groups in the world because of their delicious taste, nutritional value, and firm and elastic texture, which is very favourable. In Vietnam, the emulsion sausage product line currently occupies the most popular market share in the meat product group and is mainly produced by big companies such as Duc Viet, CP, Dabaco, Mavin, etc. The quality of this product is determined by many factors. Therefore, this study investigated the effect of whey protein supplementation on the quality of sausage emulsion to improve the structure, color, and stability, and provided suitable technology parameters (heating mode and store condition).

Physicochemical properties, oxidative stability and sensory acceptance of shortfin scad (Decapterus macrosoma) – surimi emulsion sausages

The aim of this study was to identify the physicochemical properties, oxidative stability and sensory acceptability of shortfin scad (Decapterus macrosoma) emulsion sausage incorporated with commercial surimi and silver catfish (Pengasius) protein hydrolysate. Fish emulsion sausage was prepared with fish mince and surimi ratios as follows: Formulation A (100:0); B (60:40); C (40:60); D (0:100). The proximate compositions of the fish emulsion sausages were determined. An increase in surimi percentage was increased lightness (L*) and decreased redness (a*) values of the sausages significantly (p<0.05). The higher fish mince ratio caused an increase in texture profile and a betteremulsified microstructure with fewer voids compared to the control. The fish protein hydrolysate could help maintain oxidative stability, as it has antioxidant properties. Moreover, the sensory evaluation indicated that all formulations of shortfin scad sausage incorporated with surimi and fish protein hydrolysate can be accepted by consumers, with formulation B had the highest rank as compared to control (100% surimi).

Effect of fish protein hydrolysate on physicochemical properties and oxidative stability of shortfin scad (Decapterus macrosoma) emulsion sausage

The present study aimed to investigate the effect of silver catfish (Pangasius sp.) protein hydrolysate (SCPH) on physicochemical properties and oxidative stability of emulsion sausage prepared from shortfin scad (Decapterus macrosoma). The SCPH with different concentrations (1, 2, and 3%) was added into fish emulsion sausage followed by characterization of its physicochemical properties. The results obtained from this study revealed that the fish emulsion sausages contain high moisture content (63.49-66.85%), protein content (18.04-21.89%), fat content (7.16-8.59%), carbohydrate content (2.28- 2.72%) and low ash contents (1.83-2.17%). The addition of SCPH improvised the hardness, cohesiveness, chewiness and resilience of the emulsion sausage (p<0.05) compared to the control sample. The finer fat globules were visualized in the sample added with SCPH at higher concentration of 3% (10-20 µm) compared to other concentrations (1 and 2%). Besides, the incorporation of SCPH at all concentrations shows a significant difference on L*, a* and b* values of the emulsion sausages during extended storage of 12 days (p<0.05). The SCPH was shown to retard lipid oxidation of sausage after extended storage of 12 days, with lower PV and TBARS values. Therefore, the effectiveness in retarding lipid oxidation achieved with the higher concentration of SCPH and it also capable to retain textural properties of fish emulsion sausage in the refrigerated storage of 12 days. Thus, as an alternative antioxidant in fish emulsion sausage, SCPH showed a potential to be used as it improved the physicochemical properties and oxidative stability of fish emulsion sausage.