Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber
نویسندگان
چکیده
In this study, the effect of grape pomace (GE), orange peel extract (OE), and nisin (N) with modified atmosphere packaging (MAP: 70% CO2 + 30% N2) was investigated on quality shelf life ham produced from low fat Silver carp surimi (containing inulin fiber [FI] salatrim [S]) kept in refrigerator T1: control (con-taining nitrite), T2: MAP, T3: GE 0.5%+ FI 5% +OE 0.5% +N 0.5%, T4: S 5%+ OE T5: 2.5%+ N MAP. The texture characteristics at beginning storage, cooking loss, chemical indices (peroxide value, pH, color index), microbial (total count bacteria, psychrotrophic mold yeast, Clostridium botulinum) during 42 days storage refriger-ator (4 ± 1°C) were evaluated. results tests analyzed according to Duncan’s by SPSS software 95% confidence. showed that fibers have a positive loss had better effect, so value treatment 3 1.62% 2.09%. Using three natural preservatives along MAP could slow down oxidative spoilage, index changes ham. These combinations also inhibited growth C. botulinum. most examined, no significant difference 1 (ham containing nitrite) (P > 0.05), shows additives (nitrite replacement) improve properties low-fat
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ژورنال
عنوان ژورنال: Italian Journal of Food Science
سال: 2021
ISSN: ['2239-5687', '1120-1770']
DOI: https://doi.org/10.15586/ijfs.v33isp1.2075