Quality characteristics of sausages made from palamida fish and stored under vacuum packaging

Abstract

The aim of this research is to benefit of the technology of manufacturing red meat and chicken sausages to manufacture sausages from fish meat, to be palatable and available to children and youth, and to put new products on the market. Where sausages were made from palamida fish and smoked at a temperature of 75 ° C for 60 minutes and packed in bags under vacuum and stored for 60 days at a temperature of 3-5 ° C to study some quality characteristics. The research was carried out in the laboratories of the Department of Food Science - College of Agriculture between 12/2019 and 2/2020.

The moisture, protein, fat and ash were estimated for the sausages after and before the heat treatment (raw), They were 75.05, 66.31; 21.55,22.32; 0.42,2.3; 1.46,3.71% respectively.The heat treatment reduced the humidity and increased the protein, fat and ash . The pH values increased (6.17-6.28) gradually over 40 days, and decreased to 5.87 at the end of storage. The values of trimethylamine nitrogen (0.6-2.25), total volatile nitrogenous bases (32-44) and thioproputyric acid (0.48-2.1) increased gradually with preservation time. Lactic acid bacteria, thermophilic bacteria and Enterecoccus dominated the sausage microfora. Coliform bacteria, yeast and mold were not observed. The sensory evaluation showed excellent acceptance by the taste team.
The vacuum packing process increased the storage time of the fish sausage for a period of approximately 45 days.