Antioxidant action of phytic acid in processed fish waste and cooked fish sausages

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The study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW) and its use as a substitute for pork in cooked sausages. Initially, the use of PA and sodium erythorbate was compared by quantifying hydroperoxides. Subsequently, PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) in the preparation of cooked sausages. It can be concluded that the production of cooked sausages with partial replacement of pork with PA-stabilized PFW is feasible because the characteristics of the products are acceptable to consumers and ensure oxidative stability during refrigerated storage.

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