Effect of apple peel extract as natural antioxidant on lipid and protein oxidation of rainbow trout (Oncorhynchus mykiss) mince

International Aquatic Research - The aim of this study was to use apple peel extract (APE) as antioxidant for inhibition of lipid and protein oxidation in rainbow trout (Oncorhynchus mykiss) mince...     

Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

The effect of microbial inactivation and washing process on physicochemical and sensory quality of pasteurized fish sausage during cold storage (4°C) was evaluated. Mince was obtained after the grinding; washed mince (WM) was obtained by single washing of mince; and surimi was obtained after three washing and dewatering cycles. Texture profile analysis results demonstrated that textural characteristics of pasteurized fish sausages remain stable during storage period (p > 0.05). Color analysis showed that Hunter L* had an increasing trend, and a* and b* had a decreasing trend over time (p < 0.05). Thus, it is possible to inactivate all microorganisms in pasteurized fish sausage without any undesirable effect on physicochemical and sensory quality.