Abstract:
In this study, the effect of ratio of surimi to silver catfish mince (0-100%) and
potato starch addition (0-7% w/w of fish and surimi) on the fish sausage were
investigated. Physicochemical properties of fish sausage which examined in this study
included texture, color, cooking loss, pH, lipid oxidation (POV and TBA), proximate
composition and sensory evaluation. There were significant interaction between ratio
silver catfish to surimi and potato starch addition fat content, ash content, hardness,
cohessiveness, gumminess, chewiness, lightness, greeness, cooking loss, peroxide value
and TBA value. Different ratio of surimi to silver catfish had affected the moisture
content, protein content, pH, cooking loss, greenness, lightness and hardness. The
different addition of potato starch level had affected carbohydrate content, springiness
and yellowness. The optimum formulation was 40/60 ratio of surimi to silver catfish and
7% potato starch addition based on high hardness with low cooking loss and most
acceptable sensory attributes. The vacuum-packed sausages gave low TBA and peroxide
values after 12 days of refrigerated storage.
