Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Journal of Food Processing and PreservationVolume 46, Issue 2 e16220 ORIGINAL ARTICLE Sensory quality and digestibility evaluation of silver carp sausage glycated with l-arabinose Junya Liu, Junya Liu orcid.org/0000-0001-6651-2509 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Conceptualization, Data curation, ​Investigation, Methodology, Writing - original draft, Writing - review & editingSearch for more papers by this authorShuqin Huang, Shuqin Huang College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Data curation, ​InvestigationSearch for more papers by this authorQian Feng, Qian Feng College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Data curation, MethodologySearch for more papers by this authorYixuan Luo, Yixuan Luo College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Data curation, MethodologySearch for more papers by this authorWenzheng Shi, Corresponding Author Wenzheng Shi wzshi@shou.edu.cn College of Food Science and Technology, Shanghai Ocean University, Shanghai, China National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China Correspondence Wenzheng Shi, College of Food Science and Technology, Shanghai Ocean University, No. 999, Huchenghuan Rd, Nanhui New City, Pudong New District, Shanghai 201306, China. Email: wzshi@shou.edu.cn Contribution: Funding acquisition, Project administration, Resources, Writing - review & editingSearch for more papers by this author Junya Liu, Junya Liu orcid.org/0000-0001-6651-2509 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Conceptualization, Data curation, ​Investigation, Methodology, Writing - original draft, Writing - review & editingSearch for more papers by this authorShuqin Huang, Shuqin Huang College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Data curation, ​InvestigationSearch for more papers by this authorQian Feng, Qian Feng College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Data curation, MethodologySearch for more papers by this authorYixuan Luo, Yixuan Luo College of Food Science and Technology, Shanghai Ocean University, Shanghai, China Contribution: Data curation, MethodologySearch for more papers by this authorWenzheng Shi, Corresponding Author Wenzheng Shi wzshi@shou.edu.cn College of Food Science and Technology, Shanghai Ocean University, Shanghai, China National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China Correspondence Wenzheng Shi, College of Food Science and Technology, Shanghai Ocean University, No. 999, Huchenghuan Rd, Nanhui New City, Pudong New District, Shanghai 201306, China. Email: wzshi@shou.edu.cn Contribution: Funding acquisition, Project administration, Resources, Writing - review & editingSearch for more papers by this author First published: 03 December 2021 https://doi.org/10.1111/jfpp.16220Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract This study focused on the effect of different levels of l-arabinose addition on the sensory quality and digestibility of silver carp sausage by testing color, texture, smell, taste, sensory score, and digestibility. The results showed that the L* value of fish sausage decreased with the increase of l-arabinose, while a* value, b* value, and BI increased. In addition, the hardness, springiness, and chewiness of fish sausage reached the maximum when adding 2% l-arabinose. Principal component analysis results of E-nose and E-tongue data showed that l-arabinose enhanced the aroma and taste profiles. Sensory evaluation found that fish sausage with 2% l-arabinose had the highest overall acceptability. Moreover, the addition of 2% arabinose could better maintain the protein digestibility of fish sausage intact. This study has suggested a promising potential for applying glycation in aquatic product processing and the development of nutritious ready-to-eat fish products using l-arabinose. Novelty impact statement This work investigates the impact of different levels of l-arabinose addition on the color, texture, smell, taste, and digestibility of silver carp sausage. It explains how the change of glycation degree affects the sensory quality and digestibility of silver carp sausage. Fish sausage with good overall acceptability and digestibility was obtained by adding 2% l-arabinose. This work contributes a theoretical basis for applying glycation in aquatic product processing and developing nutritious ready-to-eat fish products using l-arabinose. CONFLICT OF INTEREST The authors declare no conflict of interest. Open Research DATA AVAILABILITY STATEMENT Research data are not shared. Volume46, Issue2February 2022e16220 RelatedInformation