Development of freshwater fish emulsion sausages

Abstract

The purposes of this study were to develop emulsion sausages from freshwater fish and to study the optimum binder. Fish sausages were produced from 5 types of freshwater fish, including clown featherback, snakehead fish, catfish, nile tilapia and red tilapia. The sensory analysis were using 9-point hedonic scale test. The result revealed that the liking score of the snakehead fish sausages was the highest (7.17 scores). After that, the study of the optimum binder such as tapioca flour, corn flour, rice flour, wheat flour and soy protein isolated found that both sausages which added soy protein isolate and tapioca flour showed the highest sensory score (p≤0.05) varied from 7.72-7.73 as indicated of moderately like. The shear force and firmness were 2.68-3.03 newtons and 0.35-0.38 newtons respectively. The colors of L*, a* and b* were not different significantly (p>0.05). The soy protein isolated was chosen because it had higher amount of protein than tapioca flour. Proximate analysis of snakehead fish sausages added soy protein isolated showed that moisture content, protein, fat, ash, fiber and carbohydrate were 77.66, 15.30, 2.75 1.92, 0.60 and 1.77% respectively. The microbiological properties of the product met the Thai Community Product Standards as fish sausages (TCPS 143/2012).