Effect of Catfish Bone Hydrolysate on the Quality of Catfish Sausage During Ambient Temperature (37 °C) Storage
The purpose of this study was to evaluate the effect of catfish bone hydrolysate (CBH), at levels of 0.5, 1.0, 1.5 and 2.0%, on the quality of catfish sausage stored at ambient temperature (37 °C). The results showed that sausages with addition of CBH had lower pH, lower TVB-N and lower total plate count during storage. The lightness (L*), redness (a*) and yellow (b* ) values of sausages with CBH were lower than control before storage. During storage, the L* values of the sausages with CBH decreased significantly. The a* values and the b* values changed slowly. Samples with 1.5% CBH had higher overall acceptance during storage.
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
X. Q. Ren et al., "Effect of Catfish Bone Hydrolysate on the Quality of Catfish Sausage During Ambient Temperature (37 °C) Storage", Advanced Materials Research, Vols. 236-238, pp. 2886-2889, 2011