Fulltext

Effect of frozen storage on the characteristics of a developed and commercial fish sausages

Al-Bulushi IM 1 , Kasapis S 2 , Dykes GA 3 , Al-Waili H 4 , Guizani N 1 , Al-Oufi H 4

Affiliations 

  • 1 Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman
  • 2 School of Applied Sciences, RMIT University, Bundoora West Campus, Plenty Road, Building 223, Level 1, Melbourne, Vic 3083 Australia
  • 3 School of Science, Monash University, PO Box 8975, 46780 Kelana Jaya, Selangor Malaysia
  • 4 Ministry of Fisheries Wealth, P. O. Box 3738, Ruwi, 112 Oman
J Food Sci Technol, 2013 Dec;50(6):1158-64.
PMID: 24426029 DOI: 10.1007/s13197-011-0441-x

Abstract

The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p  0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p  0.05) in both sausage types. This study showed that the effect of storage at -20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

MeSH terms
Similar publications