Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.
In this study pH, water holding capacity and cooking yield of meats (Mackerel, Catfish and Pork) and their corresponding sausages were determined. Acidity (pH) and water holding capacity were also determined. Sensory evaluation was conducted using a Hedonic scale rating in order to evaluate consumer acceptability of the sausages. Sausage appearance, taste, texture, juiciness, flavour, mouthfeel, and overall acceptability were evaluated on a scale of 1 (Dislike Extremely) to 9 (Like Extremely). Pork and catfish sausages recorded significantly (p<0.05) higher water holding capacity than mackerel sausage in both raw and cooked forms. Also pH of mackerel and catfish were higher (P<0.05) than pork in both raw and cooked states. Most of the sensory panelists prefer pork sausage to fish sausages. It was concluded that though catfish frankfurter-type sausage had high cooking yield but majority of consumers prefer pork sausage.
The main tissue of meat is the muscle and it is a very rich source of amino acids (aspartic acid, glutamic acid, histidine, arginine, valine, methionine, isoleucine, phenylalanine, threonine, and leucine) and some minerals like magnesium, calcium, phosphorus, sodium and potassium. In this study, essential amino acid profile in fresh catfish, mackerel, pork and their processed products were determined using High Performance Liquid Chromatography (HPLC). Minerals were determined in the form of cation (magnesium, calcium, potassium, ammonium and sodium) and anion (fluorine, chlorine, Nitrate, Sulphate and phosphate) by Cadmium.mtw and ASUP5 – 100 marvin.mtw respectively. The most abundant amino acids determined were aspartic acid, glutamic acid, arginine, methionine and threonine which were found in catfish, mackerel and pork. Values observed were higher (p<0.05) in catfish and mackerel than pork. Fresh catfish and mackerel recorded higher values in most of the amino acids in both raw product and their frankfurters (CF and MF) than fresh pork. Sulphate values were also higher (p<0.05) in raw meat than their frankfurters. Higher level of calcium, magnesium, potassium, and sodium were observed in processed pork frankfurter than fresh pork. Minerals such as calcium and sodium were present but are at a smaller quantity in meat.
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