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    Effect of frozen storage on the characteristics of a developed and commercial fish sausages

    Access Status
    Fulltext not available
    Authors
    Al-Bulushi, I.
    Kasapis, S.
    Dykes, Gary
    Al-Waili, H.
    Guizani, N.
    Al-Oufi, H.
    Date
    2013
    Type
    Journal Article
    
    Metadata
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    Citation
    Al-Bulushi, I. and Kasapis, S. and Dykes, G. and Al-Waili, H. and Guizani, N. and Al-Oufi, H. 2013. Effect of frozen storage on the characteristics of a developed and commercial fish sausages. Journal of Food Science and Technology. 50 (6): pp. 1158-1164.
    Source Title
    Journal of Food Science and Technology
    DOI
    10.1007/s13197-011-0441-x
    ISSN
    0022-1155
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/10380
    Collection
    • Curtin Research Publications
    Abstract

    The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at −20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at −20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.

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