Effect of Catfish Bone Hydrolysate on the Quality of Catfish Sausage During Ambient Temperature (37 °C) Storage

Abstract:

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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.

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Edited by:

Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao

Pages:

2886-2889

DOI:

10.4028/www.scientific.net/AMR.236-238.2886

Citation:

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

Online since:

May 2011

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Price:

$35.00

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