Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

Abstract

The effect of microbial inactivation and washing process on physico-chemical and sensory quality of pasteurized fish sausage during cold storage (4 ˚C) was evaluated. Mince was obtained after the grinding; washed mince was obtained by single washing of mince; and surimi was obtained after three washing and dewatering cycles. Texture Profile Analysis results demonstrated that textural characteristics of pasteurized fish sausages remain stable during storage period (P>0.05). Color analysis showed that Hunter L* had an increasing trend, and a* and b* had a decreasing trend over time (P<0.05). Thus, it is possible to inactivate all Downloaded by [Florida Atlantic University] at 12:32 18 November 2014 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 microorganisms in pasteurized fish sausage without any undesirable effect on physico-chemical and sensory quality.

Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages

“…(2020). In a similar way, silver carp ( Hypophthalmichthys molitrix ) sausages also showed no changes in moisture content during storage for 40 days at 4°C (Rahmanifarah et al., 2015).…”

“…These components can also cause Maillard reaction (Araújo et al., 2020; Dallabona et al., 2013; Oliveira Filho et al., 2017). In addition, the color of the fish sausage can be related to the moisture content, as the products with higher moisture tend to be lighter (higher L *) and less red (lower a *) (Dincer & Cakli, 2010; Rahmanifarah et al., 2015).…”

“…The WHC of the sausages were not affected ( p > 0.05) by the smoking process; however, they were affected by storage time, decreasing throughout storage (Table 3). The decrease in WHC of fish products can result from the denaturation of proteins (myosin and actin) (Araújo et al., 2020; Huda et al., 2012; Rahmanifarah et al., 2015; Sini et al., 2008; Sá Vieira et al., 2019). This change is not desirable as it may allow microbial growth, oxidation of lipids, and proteins and pigments (Kunnath et al., 2015; Veloso et al., 2019).…”

Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)

“…Depending on the sample, the dilutions range from 10 2 to 10 4 . One milliliter of diluted sample was poured into the petri dish and then 10-15 mL of SC agar medium 2 colony-forming unit 3 Dichloran Rose bengal Agar pouches (three and four layers) under modified atmosphere (MAP: 70% CO 2 + 30% N 2 ) (Rahmanifarah et al, 2013). The treatments were kept at refrigerator temperature (4 ± 1°C) for 42 days.…”