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

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. [ABSTRACT FROM AUTHOR]