Utilization of Alkaline-Recovered Proteins from Cape Hake By-Products in the Preparation of Frankfurter-Type Fish Sausages

Abstract

The objective of this study was to prepare a Frankfurter-type fish sausage with different levels of recovered proteins from Cape hake by-products and choose the optimum formulation using the response surface methodology. The simultaneous analysis of added-recovered protein (0–40%), pork fat (5–30%), and water (20–35%) on texture, color, and sensory evaluation was done. Two optimum formulations were determined: R1: 20% recovered protein, 5% pork fat, and 27.5% water; and R2: 20% recovered protein, 17.5% pork fat, and 20% water. Fish sausages prepared with these formulations showed lighter color and softer texture than pork sausages. The sausages prepared following the formulation R1 with two levels of carrageenan (0.5 and 1%) were significantly harder (p  <  .05) than those obtained with the formulation R1. However, no significant differences (p ≥ .05) were observed for work of penetration, elasticity, and cohesiveness. Sausages prepared with the formulation R1 and 3.5% of cod liver oil had 6.4% of fat and 658 mg EPA + DHA/100 g sausage, which was 3.7 times higher than in R1 product. The flavor and overall acceptability of these sausages with cod liver oil added were not affected.

KEYWORDS:

• cape hake by-products
• recovered proteins
• fish sausages
• carrageenan
• cod liver oil

This research was funded by the project PROPEPHEALTH integrated in the program SEAFOOD Plus.