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 - ventral muscle and vertebral column without fins) and its use as a substitute for pork in cooked sausages. The PA and sodium erythorbate (0.05%) was compared by quantifying hydroperoxides. PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) sausage formulation. All formulations showed a difference in texture in comparison to control, which had higher levels of hydroperoxides. Phytic acid has antioxidant action on PFW, optimized in 0.05%. PFW can substitute up to 25% for pork in cooked sausages.

Automated summary

This study evaluated the stability of processed fish waste and its potential as a substitute for pork in cooked sausages. The results showed that the addition of 0.05% phytic acid effectively stabilized the fish waste, and the waste could replace up to 25% of pork in the sausages.