Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber

Abstract

In this study, the effect of grape pomace (GE), orange peel extract (OE), and nisin (N) with modified atmosphere packaging (MAP: 70% CO2 + 30% N2) was investigated on the quality and shelf life of ham produced from low fat Silver carp surimi (containing inulin fiber [FI] and salatrim [S]) kept in the refrigerator with T1: control (con-taining nitrite), T2: control + MAP, T3: GE 0.5%+ FI 5% +OE 0.5% +N 0.5%, T4: S 5%+ OE 0.5%+ GE 0.5% +N 0.5% + MAP, T5: FI 2.5%+ S 2.5%+ GE 0.5%+ OE 0.5%+ N 0.5%+ MAP. The texture characteristics of ham at the beginning of storage, cooking loss, chemical indices (peroxide value, pH, color index), and microbial (total count bacteria, psychrotrophic bacteria, mold and yeast, Clostridium botulinum) during 42 days storage in the refriger-ator (4 ± 1°C) were evaluated. The results of the tests were analyzed according to Duncan’s by SPSS software with 95% confidence. The results showed that inulin and salatrim fibers have a positive effect on the texture and cooking loss of ham and inulin had a better effect, so the value of cooking loss in treatment 3 was 1.62% and control treatment was 2.09%. Using three natural preservatives along with MAP could slow down the oxidative spoilage, microbial and color index changes in ham. These combinations also inhibited the growth of C. botulinum. In most tests examined, treatment 3 showed no significant difference with treatment 1 (ham containing nitrite) (P > 0.05), so this treatment shows that natural additives (nitrite replacement) improve the quality properties of low-fat ham.