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The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P >0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P >0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P <0.05) than those of the control. However, the TPA values of SP100 and SP50 were still within the textural range of Malaysian commercial fish sausages. The water holding capacity, and emulsion stability of SP100 were significantly lower (P <0.05) than those of SP50 and the control. Of the cooking properties measured, SP100 had lower (P <0.05) cooking yield, moisture retention, and fat retention than the control. Quantitative descriptive analysis (QDA) performed by 12 trained panelists showed that sensory characteristic (hardness, cohesiveness, springiness, and chewiness) scores of SP100 were lower than those of SP50 and the control. The use of surimi powder in fish sausage did not differ with that of control in the term of color, odor, or oiliness scored by panelists. The drying process impacted the texture properties of surimi when it was used in fish sausage. However, the use of surimi powder in fish sausage formulation is still accepted since the TPA values of SP100 and SP50 were still within the textural range of Malaysian commercial fish sausages.

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Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were analyzed. All samples received a grade of 5 in the folding test. However, sCMC, ALG, and KJC had significantly higher (P<0.05) hardness, springiness, and cooking yield values than SP. KJC had significantly improved (P<0.05) gel strength (2255.42 g mm) compared to that of SP (1784.98 g mm). KJC also had better fat retention than sCMC and ALG. Sensory characteristics were evaluated by 12 trained panelists using a quantitative descriptive analysis (QDA). sCMC, ALG, and KJC scored higher than SP for hardness, cohesiveness, and springiness, but the scores were quite close to those of FS. The addition of CMC, alginate, or konjac did not influence the oiliness, fish flavor, and color of fish sausages. Overall, of the hydrocolloids tested, konjac was the best at improving the physicochemical properties and sensory characteristics of sausage prepared with surimi powder, followed by alginate and CMC

Surimi powder and different dryoprotectants (control, sucrose, sorbitol, lactitol, maltod trehalose, polydextrose and palatinit) were produced, were measured. The control failed to form a gel, whereas the treated samples exh gel formation (1.00-2.67%). All treated samples showed improved water holding capacity (up to ±267%) relative to the control. Th emulsifying and foaming properties compared to the control. sulfhydryl content and gel electrophoresis results suggested that the protein in the control sample was denatured during the successfully prevented protein denaturation. Thus, polydextrose can successfully maintain the physicochemical properties of threadfin bream surimi powder better than sucrose.