PROCESS DEVELOPMENT OF FISH SAUSAGE

Figures & data

Table

Fish meat + surimi	100
Starch	5
Salt	3.5
Ground pepper	2
Ground garlic	1
Ground coriander	0.2
White egg yolk	2
Ice	20
Sugar	0.5
Monosodium glutamate	0.2

Table 1. Proximate Composition (%) of Fish Meat and Surimi

Composition	Fish Meat	Surimi
Protein	18.1	17.09
Lipid	4.4	0.04
Ash	1.0	0.56
Moisture	74.5	77.6
Carbohydrate	2.0	4.71

Table 2. Sensory Evaluation Scores of Sausages with Various Ratios of Fish Meat to Surimi

	Sensory Evaluation Score
Fish Meat: to Surimi	Colour ^**	Odour ^ns	Flavour ^*	Texture ^**	Overall Preference ^**
0:100	7.40^a ± 0.92	6.63 ± 1.15	5.92^b ± 1.24	5.67^c ± 1.44	5.83^b ± 1.27
80:20	7.17^a ± 1.19	6.29 ± 1.05	6.96^a ± 0.75	6.79^ab ± 1.16	6.75^a ± 0.97
60:40	6.58^ab ± 1.31	6.42 ± 0.90	6.96^a ± 1.18	7.13^ab ± 1.00	7.04^a ± 0.86
40:60	6.00^bc ± 1.04	6.58 ± 1.31	7.33^a ± 0.89	7.33^a ± 1.07	7.29^a ± 1.01
20:80	7.42^a ± 0.90	6.13 ± 1.25	6.75^a ± 0.75	6.25^bc ± 1.42	6.58^ab ± 1.00
100:0	5.75^c ± 1.29	6.41 ± 1.51	7.17^a ± 1.34	6.67^ab ± 1.56	7.13^a ± 1.60

^ns Non-significant difference (P < 0.05).

^* Values followed by different letters in the same column are different at P < 0.05.

^** Values followed by different letters in the same column are different at P < 0.01.

Table 3. Sensory Evaluation Scores of Sausages with Various Concentrations of Pork Fat

	Sensory Evaluation Score ^ns
Pork Fat (%)	Colour	Odour	Flavour	Texture	Overall Preference
0	7.1	6.7	6.9	7.2	7.0
5	6.9	6.6	7.1	7.1	7.3
10	7.0	6.6	7.0	7.5	7.3
15	7.1	6.9	6.9	7.3	7.0
20	6.9	6.6	6.6	7.3	6.9

^ns Non-significant difference (P < 0.05).

Table 4. Sensory Evaluation Scores of Sausages with Various Concentrations of Fish Oil

	Sensory Evaluation Score ^ns
Fish Oil (%)	Colour	Odour	Flavour	Texture	Overall Preference
0	7.4	7.1	7.3	7.6	7.3
1	7.4	7.1	7.3	7.5	7.3
2	7.3	7.0	7.0	7.5	6.8
3	7.2	7.4	6.7	7.4	6.6
4	6.8	6.6	6.0	6.8	6.4
5	6.8	6.1	6.1	6.9	6.1

^ns Non-significant difference (P < 0.05).

Table 5. Sensory Evaluation Scores of Sausages with Various Concentrations of Phosphate and Lactate

		Sensory Evaluation Score
		Lactate (%)			Phosphate (%)
Character	Control	0.1	0.3	0.5	0.1	0.3	0.5
Colour ^ns	6.50 ± 0.59	6.50 ± 0.54	6.50 ± 0.72	6.50 ± 0.52	6.50 ± 0.42	6.50 ± 0.42	6.50 ± 0.44
Odour ^ns	6.80 ± 0.76	6.40 ± 0.77	6.70 ± 0.98	6.50 ± 0.65	6.40 ± 0.38	6.00 ± 0.68	6.50 ± 0.61
Flavour ^*	7.10 ± 0.71^a	6.50 ± 0.52^b	6.53 ± 0.81^b	6.20 ± 0.72^b	6.30 ± 0.71^b	6.15 ± 0.87^b	6.30 ± 0.57^b
Texture ^**	7.10 ± 0.63^a	5.50 ± 0.55^c	5.30 ± 0.48^c	5.60 ± 0.67^c	6.10 ± 0.62^b	6.15 ± 0.87^b	6.30 ± 0.57^b
Overall preference ^**	7.10 ± 0.59^a	5.75 ± 0.69^cd	5.65 ± 0.78^d	5.80 ± 0.52^cd	6.25 ± 0.55^b	6.15 ± 0.72^bc	6.30 ± 0.48^b

^ns Non-significant difference (P < 0.05).

^* Values followed by different letters in the same row are different at P < 0.05.

^** Values followed by different letters in the same row are different at P < 0.01.

Table 6. Proximate Composition of Sausages with and without Fish Oil and Calcium

Composition (%)	Without Fish Oil and Calcium	With 3% Fish Oil	With 0.5% Calcium Phosphate
Protein	13.73	13.67	13.91
Lipid	3.16	4.5	3.70
Ash	2.50	2.65	2.82
Moisture	74.50	75.11	73.5
Calcium	0.041	0.030	0.303