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