Vol. 13,No. 1, January 2014
Textural and chemical attributes of minced fish sausages produced from Talang Queenfish (Scomberoide
Description: 1- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran 2-Seafood Processing Research Group, College of Agriculture, Shiraz University, Shiraz, Iran
Abstract: 
Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was done in 2011, minced fish sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausage were significantly higher than those for surimi sausage (p<.05). It was found that minced fish sausage significantly had (P<.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P<.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better textural and chemical characteristics than minced fish sausage during cold storage.

Thursday 7 May 2015
Author: Yousefi, A.*1and Moosavi-Nasab, M.2
KeyWord: Minced fish, Surimi, Sausage, Colorimetry, Texture
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