The impact of fish protein isolate addition on the physical properties of chicken frankfurter during cold storage (4°C)

The

imrpact

of

fislr

prctein

isul;rte

ac[ditiCIxr

orl

ther

pErysical

properrtres

mf

chiclqen framErfiurter

during crlkl st*rage

_{4'{J}

Cagin Gayde"*, Elif Tugce Aksunt, Esmeray Kuley Boga", Gulsun ozyurtu ucukurova _University

*beklevik@cu.edu.tr

Abstract:

Fish protein isolates prepared with pH shifting methods have great potential as an ingredient in recent years. Although

it

is anticipated that the addition of fish protein isolates (FPl) enhance the nutritional value, there is scarce information about the effect of fish protein isolate on physical

properties of processed food during storage. Therefore, the object of this study was to determine

the

effect

of

FPI

on

physical properties

of

chicken frankfurter-type sausages during cold (4"C) storage. For this purpose, chicken sausage dough was divided into 4 groups; the control group

i:

without any FPI addition, and for the other 3 groups chicken sausage dough were substituted by LO%,zoyo and30% with FPl. The lightness value of the control and 30% FPI groups declined at the

end of storage. The same decrease was observedin 1,0% and2A% FPI groups up to the 33th day of

storage, but there were no significant differences after that point till the end of the storage. lnitially, the hardness value of the control group (3251.239) was lower than the other groups (4234.L9-44O8.27g). The weakening rate of 30% FPI group was significantly higher than the other groups. While the initial hardness value of 30% FPI group was found as 4246.87 g, it was reduced to 2587.L6 g

at the

end

of

the storage. There were no significant differences between groups in terms of chewiness (2024-2097Cmm), springiness (0.88-0.90mm), adhesiveness (-2.57-2.95gs), resilience (0.19-0.219) and cohesiveness (0.65-0.69) values until the 27lh day of storage. Results of texture

measurement showed that textural deterioration increased with storage time. At the end the least

textural deterioration was observed in 20% FPI group. However, texture feature of LO% FPI group was the most close to control group.

Keywords: frankfurter, colour, texture, fish protein isolate, pH shifting method