Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage

Sajid Maqsood, Soottawat Benjakul, Amjad Khansaheb Balange

    Research output: Contribution to journalArticlepeer-review

    76 Citations (Scopus)

    Abstract

    Effect of tannic acid (0.02% and 0.04%) and ethanolic kiam wood extract (EKWE) (0.04% and 0.08%) on lipid oxidation and textural properties of fish emulsion sausages during 20 days of refrigerated storage was investigated. Control samples (C) had the highest peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value up to day 16 and 8 of storage, respectively. With the addition of tannic acid and EKWE, PV and TBARS values in the sausages were retarded effectively, compared to the control (P < 0.05), especially when the tannic acid and EKWE at higher level were used. At the same level, EKWE showed the lower ability in retarding the lipid oxidation, in comparison with tannic acid. Tannic acid at both levels (0.02% and 0.04%) was also effective in retarding the formation of fishy odour in the samples throughout the storage, compared to the control and EKWE treated samples (P < 0.05). Both tannic acid and EKWE had no detrimental effect on the sensory attributes of sausages. However, EKWE treated sample had lower L * and higher a* and ΔE* values, compared to the control samples (P < 0.05). After 20 days of storage, the sample added with 0.04% tannic acid had higher hardness, gumminess and chewiness, compared with others (P < 0.05). Samples added with 0.04% tannic acid also displayed more compact structure with no visible voids. Furthermore, oil droplets with smaller size were dispersed more uniformly, compared to others. Thus, tannic acid (0.02% and 0.04%) and EKWE (0.08%) were effective in retarding lipid oxidation and fishy odour development as well as could maintain the textural properties of fish emulsion sausages during the refrigerated storage of 20 days.

    Original languageEnglish
    Pages (from-to)408-416
    Number of pages9
    JournalFood Chemistry
    Volume130
    Issue number2
    DOIs
    Publication statusPublished - Jan 15 2012

    Keywords

    • Emulsion sausages
    • Kiam extract
    • Lipid oxidation
    • Striped catfish
    • Tannic acid

    ASJC Scopus subject areas

    • Analytical Chemistry
    • Food Science

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