Effect of silver catfish to surimi ratio and potato starch addition on the physiochemical and sensory properties of fish sausage

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.