Some Quality Characteristics of Malaysian Commercial Fish Sausage

Huda, Nurul; Alistair, T.L.J.; Lim, Hee‐Jung; Nopianti, Rodiana

doi:10.3923/pjn.2012.798.803

Cited by 23 publications

(40 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Freeze-dried surimi powder has an amorphous matrix due to the loss of liquid material during drying, which causes a collapse in structure and softening of the matrix (Lanier 1992). Previous studies reported that Malaysian commercial fish sausage had a hardness of about 3,280-5,670 g (Huda et al 2012), so the hardness of the SP100 and SP50 samples in the present study were within the range reported for Malaysian commercial fish sausage. There was no significant difference (P <0.05) in cohesiveness and springiness between control and SP50 samples.…”

Section: Resultssupporting

confidence: 84%

“…Previous studies indicate that Malaysian commercial fish sausages have variable color characteristics (e.g., L*=58.73-79.56, a*=−0.58-17.43, and b*=12.69-22.96) (Huda et al 2012). The values measured in this study were within these ranges.…”

Section: Resultssupporting

confidence: 76%

“…However, the SP100 samples were significantly lower (P <0.05) in cohesiveness and springiness compared with the control and SP50 samples. In the current study, the springiness and chewiness values of the SP100 and SP50 samples were within the range (0.28-0.42 mm and 14,520-44,180 g mm, respectively) reported for Malaysian commercial fish sausage (Huda et al 2012). …”

Section: Resultssupporting

confidence: 76%

“…The protein content of the fish sausages prepared in this study was higher than that of other Malaysian commercial fish sausages (8.18-10.77 %) reported by Huda et al (2012). Fat content of the SP100, SP50, and control samples was 4.07-4.12 %, which is within the range (0.93-6.53 %) reported for other Malaysian commercial fish sausage (Huda et al 2012). Ash content of the SP100, SP50, and control samples was 2.52-2.56 %.…”

Section: Resultscontrasting

confidence: 73%

See 3 more Smart Citations

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

2013

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 84%

Section: Resultssupporting

confidence: 76%

Section: Resultssupporting

confidence: 76%

Section: Resultscontrasting

confidence: 73%

See 2 more Smart Citations

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

2013

View full text Add to dashboard Cite

show abstract

“…Protein content of pink salmon sausages was twice the values reported for five commercial Malaysian fish sausages (8.18–10.77%; Huda et al . ) and slightly higher than the values determined for fish sausages prepared from African catfish and Nile puffer (18.1 and 19.6%, respectively; Ahmed and Elhaj ), croaker (16.98%; Hedge et al . ), crimson snapper (19.7%; Al‐Bulushi et al .…”

Section: Resultsmentioning

confidence: 56%

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Oliveira

Himelbloom

Montazeri

et al. 2013

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Fish sausage formulation included pale-meat pink salmon (Oncorhynchus gorbuscha), wild salmon oil and extra-virgin coconut oil as lipid sources, wholegrain oats as texturizer, natural spices, salt, brown sugar and sodium polyphosphate. Uncooked and smoked sausages were evaluated for their nutritional value, microbial load, color and texture. Hot smoke processing caused a 6% reduction in the moisture content of the uncooked product (69% w/w), an increase in the product's Allo-Kramer shear value, and a reduction in bacterial counts to less than 2 log cfu/g. In one link serving size, the fat and n-3 polyunsaturated fatty acid contents were 6.45 and 6.89% w/w and 837 and 891 mg for uncooked and smoked sausages, respectively. Salmon sausages are low in fat and a good source of healthy lipids and marine proteins. The products were created to meet consumers' demand for functional foods that do not contain land-based animal ingredients.

show abstract

Ready-to-Eat Products Elaborated With Mechanically Separated Fish Meat From Waste Processing

Adrah

Tahergorabi

2022

Sustainable Fish Production and Processing

View full text Add to dashboard Cite

Some Quality Characteristics of Malaysian Commercial Fish Sausage

Cited by 23 publications

References 13 publications

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Ready-to-Eat Products Elaborated With Mechanically Separated Fish Meat From Waste Processing

Contact Info

Product

Resources

About