Effect of Marine Fish Type on Quality Characteristic of Fish Vienna Sausages

Abstract

Marine fish meat is commonly used in the production of Fish Vienna sausage. The use of certain species of marine fish affects sausage quality and consumer acceptance. Therefore, this study investigated the effect of marine fish on the quality of Fish Vienna sausage. Fillet meat from Indo-pacific Spanish mackerel (Scomberomorus guttatus), sharptooth snapper, (Pristipomoides typus), obtuse barracuda (Sphyraena obstusata) and longtail tuna (Thunnus tonggol) were utilized as raw meat source. Each meat source was mixed with ingredients, standard for Fish Vienna sausage production. The experiment was completed using a Completely Randomized Design (CRD). Quality parameters of Fish Vienna sausages production were determined: including chemical compositions and color (L*, a* and b*), texture (shear force and hardness), and preference test (30 panels).

Results showed that protein levels were highest in sausage using sharptooth snapper and longtail tuna (P<0.05); whereas, fat content was highest in sausage made with Indo-pacific Spanish mackerel (P<0.05). Moisture, fiber and ash did not differ significantly in all treatments (P>0.05). Sausage made from Indo-pacific Spanish mackerel and obtuse barracuda had higher light values (L*) than sausage made from sharptooth snapper and longtail tuna (P<0.05). Longtail tuna sausage had highest red values (a*); while obtuse barracuda sausage had highest yellow values (b*), significantly higher than sausage made from the other two fish species (P<0.05).Shear force and hardness of longtail tuna and Indo-pacific Spanish mackerel sausage were significantly higher than those made from sharptooth snapper and obtuse barracuda (P<0.05). Acceptability study revealed that most panelists preferred the smell of Indo-pacific Spanish mackerel sausages. However, overall acceptability score of the obtuse barracuda and Indo-pacific Spanish mackerel sausages was not significantly different (P<0.05).