Effects of fish Protein Hydrolysate of Caspian Sprat (Clupeonella engrauliformis)on Oxidative Stability and Functional Properties of Its Mince During Frozen Storage

The use of fish protein hydrolysate (FPH) due to its functional and antioxidant properties can be effective in reducing the rate of lipid oxidation and maintaining the quality of fish protein during frozen storage. In this study, the effect of addition hydrolyzed protein on minced anchovy (Clupeonella engrauliformis) during 6 months of frozen storage in three experimental treatments was investigated. Therefore, the first treatment contained 8% of FPH; the second one, contained cryoprotectant, a mixture of sucrose and sorbitol (8% and 0.3% polyphosphate) and the last one, contained the mixture of FPH and cryoprotectant. According to results, water holding capacity of frozen minced meat increased significantly as a result of FPH; also, these samples showed better texture than cryoprotectant treatment (P<0.05). In the cryoprotectant treatment, the level of lipid oxidation and free fatty acid (FFA) was higher than the samples containing FPH (P<0.05). The addition of FPH increased the lightness (L*) and whiteness (w) of minced meat during storage. The sensory evaluations showed that the combination of FPH and cryoprotectant due to the reduction of bitterness, compared to the FPH treatment, led to better acceptance of the product. According to the results, the use of FPH in the combination of cryoprotectant maybe is a suitable treatment to maintain the quality of minced meat during frozen storage.