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) 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.