Antioxidant action of phytic acid in processed fish waste and cooked fish sausages

The study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW) and its use as a substitute for pork in cooked sausages. Initially, the use of PA and sodium erythorbate was compared by quantifying hydroperoxides. Subsequently, PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) in the preparation of cooked sausages. It can be concluded that the production of cooked sausages with partial replacement of pork with PA-stabilized PFW is feasible because the characteristics of the products are acceptable to consumers and ensure oxidative stability during refrigerated storage.

本研究评估了植酸（PA）在稳定加工鱼废弃物（PFW）中的应用效率及其作为熟香肠中猪肉替代品的使用。首先，通过定量过氧化氢，对植酸和焦亚硫酸钠的使用进行了比较。随后，使用0.05%植酸稳定的PFW替代猪肉（0%、25%、50%和75%的PFW）制备熟香肠。可以得出结论，使用植酸稳定的PFW部分替代猪肉制备熟香肠是可行的，因为产品的特性符合消费者需求，并在冷藏储存期间保证了氧化稳定性。