4. ConclusionBroadhead catfish emul

4. ConclusionBroadhead catfish emulsion sausages, enriched with n-3 fatty acid from skipjack tuna roe, were susceptible to oxidation during 12 days of refrigerated storage. SRPH was used as the natural antiox- idant to retard lipid oxidation in emulsion sausage during the refrigerated storage. Thus, PUFA was more retained in the sausage added with SRPH. Addition of SRPH could improve textural prop- erties but had no detrimental effect on the organoleptic properties. Therefore, SRPH having 5% DH, especially at a level of 3 g/100 g, can be applied to improve the hardness and extend the shelf-life of fish sausage.

4. Conclusion
Broadhead Catfish emulsion sausages, enriched with n-3 fatty acid from skipjack Tuna ROE, were susceptible to oxidation during 12 days of Refrigerated Storage. SRPH was used as the natural antiox- idant to retard lipid oxidation in emulsion sausage during the refrigerated storage. Thus, PUFA was more retained in the sausage added with SRPH. Addition of SRPH could improve textural prop- erties but had no detrimental effect on the organoleptic properties. Therefore, SRPH having 5% DH, especially at a level of 3 g / 100 g, can be applied to improve the hardness and extend the shelf-life of fish sausage.

4. Conclusion
Broadhead catfish, emulsion sausages enriched with n-3 fatty acid from skipjack tuna roe were susceptible,, To oxidation during 12 days of refrigerated storage. SRPH was used as the natural antiox - Idant to retard lipid oxidation. In emulsion sausage during the refrigerated storage. Thus PUFA was, more retained in the sausage added with SRPH.Addition of SRPH could improve textural prop - erties but had no detrimental effect on the organoleptic properties, Therefore,. SRPH having 5% DH especially at, a level of 3 g / 100 g can be, applied to improve the hardness and extend the shelf-life. Of fish sausage.