Production of oil enriched fish sausage by using emulsion technology and additives to adapt taste, colour and texture
Fish sausages were made from minced fish meat and additives using dehydrogenated vegetable oil and fish oil. Four experimental groups were studied; Group 1 with 65% minced fish meat and 12% soybean oil, Group 2 with 65% minced fish meat and 12% olive oil, Group 3 with 65% minced fish meat and a mixture of 6% fish oil and 6% soybean oil, and Group 4 with 65% minced fish meat and 11.3% corn oil and 0.7% cod liver oil. In all the experimental groups the fish was first headed, the entrails removed and then washed and cut into small pieces. The fish pieces were then put in the meat extractor where the skin and bones were separated from the meat. The minced fish meat was rinsed with clean water and the water was let to drain. The additives for each experimental group were then blended with the minced meat and the mixture was filled in the sausage casings. The stuffed sausage casings were then placed in containers and put in a room to cook. After cooking the sausages were packed and stored in the refrigerator. The quality of the product was tested (chemical, microbial and organoleptic) from phase zero through the entire experimental period which lasted 30 days. Based on the results obtained it was evident that sausages in the experimental Group 1 showed better taste and flavor as compared to those in the other groups.
| Main Authors: | , , , , , , , , |
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| Format: | monograph biblioteca |
| Language: | Persian |
| Published: |
Iranian Fisheries Science Research Institute
2009
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| Subjects: | Fisheries, Iran, Minced fish meat, Sausage, Vegetable oil, Fish oil, Additives, Microbial, Organoleptic, Emulsion, Colour, Texture, |
| Online Access: | http://hdl.handle.net/1834/39584 |
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| Summary: | Fish sausages were made from minced fish meat and additives using dehydrogenated vegetable oil and fish oil. Four experimental groups were studied; Group 1 with 65% minced fish meat and 12% soybean oil, Group 2 with 65% minced fish meat and 12% olive oil, Group 3 with 65% minced fish meat and a mixture of 6% fish oil and 6% soybean oil, and Group 4 with 65% minced fish meat and 11.3% corn oil and 0.7% cod liver oil. In all the experimental groups the fish was first headed, the entrails removed and then washed and cut into small pieces. The fish pieces were then put in the meat extractor where the skin and bones were separated from the meat. The minced fish meat was rinsed with clean water and the water was let to drain. The additives for each experimental group were then blended with the minced meat and the mixture was filled in the sausage casings. The stuffed sausage casings were then placed in containers and put in a room to cook. After cooking the sausages were packed and stored in the refrigerator. The quality of the product was tested (chemical, microbial and organoleptic) from phase zero through the entire experimental period which lasted 30 days. Based on the results obtained it was evident that sausages in the experimental Group 1 showed better taste and flavor as compared to those in the other groups. |
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