Distinct formulations of fish sausage were developed from commercially underutilized fish caught from the coastal regions of the Sultanate of Oman. The storage stability of the products was evaluated microbiologically at -20°C for 12 weeks and once that was deemed to be satisfactory, quality assessment was implemented. The latter focused on the instrumental and sensory attributes of texture. In a first series of experiments, the level of starch in the formulation was varied from 0 to 48% (w/w of raw fish). Results demonstrated that instrumental hardness correlated strongly with the sensory hardness and both attributes increased in magnitude with higher starch additions to the preparation. However, no correlation was observed for firmness, brittleness and adhesiveness, a result indicating a weakness in the customary definition of these instrumental/sensory attributes for valid implementation of the quantitative descriptive analysis. Finally, affective testing argues that textural desirability is achieved in formulations containing 8% starch, and the overall consumer acceptability is improved further with the addition of selected spices to the product.KEY WORDS: fish sausage, storage stability, texture profile analysis, texture, underutilized fish.
The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at -20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.
Management of fish resources in the Western Indian Ocean is complicated due to the lack of data on the basic biology and landing statistics for exploited fish species. In this paper, a database including biological parameters, length frequency distributions and catches of Epinephelus gabriellae in Oman according to fleet components has been established to develop a management plan for its sustainable exploitation. Length cohort analyses and yield per recruit were examined by simulating changes in fishing effort in length at first capture and by introducing a seasonal ban for trawlers. The results showed a high sensitivity to the applied value of natural mortality (M). (i) With M = 0.40, a healthy status of the stock is observed; however, with M values of 0.20 and 0.15 the stock appears slightly overexploited, and actual F exceeds 10 and 30% of the F 01 level, respectively. (ii) A moderate increase of length at first capture would not significantly affect the longterm yield or stock spawning biomass; however, a substantial length increase would in the long-term lead to a decrease in yields for the artisanal fleet using traps. (iii) A seasonal ban regulation for trawlers would not have a significant effect on the sustainable yield, but if the fishing effort were to increase considerably, a significant long-term gain in yield would be obtained with a closed season from April-September.
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