Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)

In this study, production of low-fat, nitrite-free sausage based on Silver carp surimi was performed. order to replace oils, inulin fiber (IF) used; natural preservatives such as grape pomace extract (GE) and nisin (NI) were used nitrite replacements with modified atmosphere packaging (MAP: 70% CO2 + 30% N2). For purpose; five treatments including, T1: control, T2: control MAP, T3: IF 5% T4: IF5% GE0.5% T5: NI 0.5% prepared. The physicochemical texture properties at the beginning storage chemicals (Peroxide value, pH, color index) microbial index (Total count psychrotrophic bacteria) during 42 days’ in refrigerator (4 ± 1°C) evaluated. results showed that use had no effect (P > 0.05), but FI a positive characteristics (the firmness increased elasticity decreased), moisture ash, reduced fat content sausages < 0.05). All all, best among treatment containing preservative T5, all chemical tests there significant difference T1 functional product antioxidants, low can be produced.