Textural and Sensory Properties of Fish Sausage from Rainbow Trout

Abstract

The aim of this study was to determine the textural and sensory properties of fish sausage which were prepared from refrigerated and frozen rainbow trout (Onchorynchus mykiss) and stored for 14 days at 0−4 °C. These two groups of sausages were compared for texture, physical, and sensory properties by carrying out texture profile analysis (TPA), shear test, water holding capacity (WHC), cook loss, color, and sensory analyses. According to TPA and shear test, sausages prepared from frozen fillets exhibited a texture significantly (p < 0.05) weaker than those prepared from refrigerated fillets, but no difference in overall liking was observed.

Keywords:

• fish sausage
• textural properties
• cook loss
• water holding capacity
• rainbow trout

Part of this study was presented at the West European Fish Technologists Association (WEFTA) 2007 meeting in Lisbon, Portugal, as an oral presentation October 24–27, 2007.