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Abstract This study aims to investigate the effects of various levels (0–3%) of snakehead (Channa striata) protein hydrolysate (CSPH) on the physicochemical properties and oxidative stability of fish emulsion sausage… Click to show full abstract
Abstract This study aims to investigate the effects of various levels (0–3%) of snakehead (Channa striata) protein hydrolysate (CSPH) on the physicochemical properties and oxidative stability of fish emulsion sausage from shortfin scad (Decapterus macrosoma). The addition of CSPH at various levels does not affect the proximate composition of the shortfin scad emulsion sausage, except for a slight decrease in moisture content with the addition of 2 and 3% CSPH. Proximate compositions were measured for moisture content (66.5–73.3%), ash (1.7–2.6%), protein (18.83–19.59%) and fat (7.91–9.07%). The addition of CSPH slightly increased the hardness, cohesiveness and springiness of the sausage (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2018
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