Abstract
This study was conducted to investigate the effect of freeze-dried mechanically deboned spent laying hen hydrolysate on the quality and antioxidative characteristics of boiled fish paste during storage. Boiled fish paste samples were divided into three treatments: control (commercial fish paste), T1(1 % freeze-dried mechanically deboned spent laying hen hydrolysate), and T2(3 % freeze-dried mechanically deboned spent laying hen hydrolysate). Moisture, crude protein, and crude fat were not significantly different among samples in the 0 day. T1 and T2 had lower pH, lightness, and whiteness than the control during storage. Volatile basic nitrogen was increased in T1 and T2 during storage. The breaking force, deformation, gel strength, and jelly strength values were higher in the control than in T1 and T2 during storage. Sensory evaluation showed that color, flavor, springiness, and overall acceptability were lower and more nonelastic in T1 and T2 than in control samples after storage. The 2,2-diphenyl-1-picrylhydrazyl hydrate radical scavenging activity of boiled fish paste was dose-dependently increased in T1 and T2 during storage.
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Acknowledgments
This study was supported by the Technology Development Program; Ministry for Food, Agriculture, Forestry, and Fisheries; Republic of Korea (2009, 109158-3) and by the Priority Research Centers Program through the National Research Foundation of Korea funded by the Ministry of Education, Science, and Technology (2009-0093813).
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Hur, S.J., Choi, J.S. & Jin, S.K. Effect of Freeze-Dried Mechanically Deboned Spent Laying Hen Hydrolysates on the Quality Characteristics of Boiled Fish Paste. Food Bioprocess Technol 9, 1169–1176 (2016). https://doi.org/10.1007/s11947-016-1707-0
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DOI: https://doi.org/10.1007/s11947-016-1707-0