Lipid and protein oxidations are relatively associated with the deterioration occurring in meat product (Mercier,Gatellier,&Renerre,2004).
SRPH was able to retard the lipid oxidation of fish emulsion sausage during the storage to some degree.
The result suggested that textural properties of fish emulsion sausage could be stabilised over the time of storage with the addition of SRPH at 0.5 g/100 g