Instrumental-sensory evaluation of texture for fish sausage and its storage stability

Abstract

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.

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

“…The values observed for the frankfurter-type sausage with 100% whitemouth croaker meat surimi (E) are in accordance with the results published elsewhere for sausages made with geelbeck croaker surimi (Rahman, Al-Waili, Guizani, & Kasapis, 2007). In this way, it seems that the utilization of the higher quality protein from surimi and the enzymatic modification of this preparation makes it possible to increase the desirable and uniform functional properties due to the increased association of water molecules with the proteins of surimi (Stangierski, Baranowska, Rezler, & Kijowski, 2008).…”

Untitled

“…Moisture content of Atlantic salmon based frankfurters was 52.0±0.5%; this value was lower than what found by Oliveira et al (2013) in hot smoked pink salmon sausage supplemented with fish oil, coconut oil and wholegrain oats (63%) and was not within the range of 60-74% observed in many fish sausages (Rahaman et al, 2007, Oksuz et al, 2008, Sini et al, 2008, Al-Bulushiet al 2013. Protein content was 13.9±0.2%, lowerthanin sausages made by pink salmon (22.4%) (Oliveira et al, 2013), crimson snapper (19.7%) (Al-Bulushi et al, 2013), rohu (18%) (Sini et al 2008), African Catfish and Nile puffer (18.1 and 19.6% respectively) (Ahmed and Elhaj 2011) and in fermented saithe and salmon sausages (18.0-21.0%) (Nordvi et al, 2007).…”

<b>Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia

“…The advantages of adding value to fish products and provide protein-rich foods and convenience (ease in preparation and use), have been investigated, for example, products made from minced fish, such as smoked fish pâté (ÜNLÜSAYÝN et al, 2007), tuna pâté (SÁNCHEZ-ZAPATA et al, 2011), fish burgers (MAHMOUDZADEH et al, 2010), cakes (KAMRUZZAMAN et al, 2006), fish sausages (LÓPEZ-CABALLERO et al, 2005;RAHMAN et al, 2007;OKSUZ et al, 2008;XU et al, 2010), fermented products such as Som-fug (RIEBROY et al, 2007).…”