The impacts of fish protein isolate addition on the nutritional and quality properties of chicken frankfurter during cold storage (4 degrees C)

Abstract

It is important to maintain the sensory quality and shelf-life of the final product, while increasing the nutritional quality of the meat product and reducing the cost of production. It was aimed to combination of fish protein isolate prepared from discard fish and chicken meat for frankfurter production to provide both add value to the discard fish and to enlarge the nutritional quality of the final product. The amount of chicken meat used in frankfurter sausages was reduced by 10%, 20% and 30%, and pony fish protein isolates were added instead. Peroxide, free fatty acid and TBA values were determined below the acceptable limits during storage for 47 days, while all sausage groups were found to reach to the limit of non-consumption on day 26 according to TVB-N and TVC values. However, according to the sensory evaluations, the 30%FPI group had a shelf life of 33 days, while the 20%FPI and 10%FPI groups had a shelf life of 40 days and the 0%FPI (FPI-free) group had a shelf life of 47 days. The least textural deterioration was observed in 20%FPI group, however, texture feature of 10%FPI group was the most close to control group. The addition of fish protein isolate to chicken sausages has improved the nutritional quality in respect to protein content, DHA level and n6/n3PUFA ratio and they can be stored for 26 days in cold conditions like control group.