Physicochemical And Sensorial Properties of Fish Sausage Incorporated with Dorado Fish

Authors

  • Yue Yen Ko Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
  • Shazwan Jamzuri Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
  • Amir Izzwan Zamri Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.948

Keywords:

Fish Sausage, Dorado Fish, Coryphaena hippurus, Physicochemical Analysis, Sensory Evaluation

Abstract

This study aimed to study the physicochemical properties and sensory acceptability of fish sausage incorporated with Dorado fish (Coryphaena hippurus). There are six different formulations with different ratios of surimi-to-Dorado fish, consisting of sample A (100:0), B (80:20), C (60:40), D (40:60), E (20:80) and F (0:100). Chemical properties include moisture (67.05-68.04%), ash (1.33-2.00%), fat (0.11-1.51%), protein (15.87-19.03%), and carbohydrate (10.40-14.64%) content, while texture profile analysis includes hardness (2426.0-2777.6 g), springiness (0.84-0.87 cm), cohesiveness (0.68-0.70), gumminess (1698.5-1876.5 g), and chewiness (1481.3-1698.5 g/cm). Colour profile, L*, a*, and b* was ranged from 80.56 to 82.17, -0.92 to 0.35, and 16.30 to 18.35, respectively. Sensory evaluation revealed no significant differences among samples, with sample B scoring the highest mean values in colour, tenderness, juiciness, and overall acceptability. The addition of Dorado fish percentage affects the physicochemical properties by increasing the fat, protein content, and a* value while decreasing the moisture, carbohydrate content, cohesiveness value, and L* value. Overall, incorporating Dorado fish into the sausage could contribute to cost reduction given its lower price compared to surimi and nutritional composition enhancement while maintaining a consistent preference level with the control sample.

References

Hugo CJ, Hugo A. Current trends in natural preservatives for fresh sausage products. Trends Food Sci Technol. 2015 Sep 1;45(1):12-23.

López-López I, Cofrades S, Yakan A, Solas MT, Jiménez-Colmenero F. Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res Int. 2010 Jun 1;43(5):1244-54.

Consumption Stats | NHDSC Internet.. www.hot-dog.org. Available from: https://www.hot-dog.org/media/consumption-stats

Mohamad R, Majid NA, Abidin ZZ, Rusli R. Consumer preference towards fresh water fish product developed by MARDI. Econ Technol Manag Rev. 2010;5(571):71-7.

Sheeshka J, Murkin E. Nutritional aspects of fish compared with other protein sources. Comments Toxicol. 2002 Jul 1;8(4-6):375-97.

Association of Official Analytical Chemists (AOAC). Official methods of analysis of AOAC International. AOAC Int. 22nd ed. 2023.

Amiza MA, Ng SC. Effects of surimi-to-silver catfish ratio and potato starch concentration on the properties of fish sausage. J Aquat Food Prod Technol. 2015 Apr 3;24(3):213-26.

Campos V, Tappy L, Bally L, Sievenpiper JL, Lê KA. Importance of carbohydrate quality: what does it mean and how to measure it?. J Nutr. 2022 May;152(5):1200-6.

Andres SC, Garcıa ME, Zaritzky NE, Califano AN. Storage stability of low-fat chicken sausages. J Food Eng. 2006 Feb 1;72(4):311-9.

Messina CM, Bono G, Arena R, Randazzo M, Manuguerra S, Santulli A. Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena hippurus) fillets. Food Sci Nutr. 2016 Sep;4(5):723-32.

Hosseini-Shekarabi SP, Hosseini SE, Soltani M, Kamali A, Valinassab T. A comparative study on physicochemical and sensory characteristics of minced fish and surimi from black mouth croaker (Atrobucca nibe). J Agr Sci Tech. 2018;16:1289-1300.

Downloads

Published

31.07.2024

How to Cite

Ko, Y. Y., Jamzuri, S. ., & Zamri, A. I. . (2024). Physicochemical And Sensorial Properties of Fish Sausage Incorporated with Dorado Fish. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 75–77. https://doi.org/10.54987/jobimb.v12iSP1.948

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

License

Copyright (c) 2024 Journal of Biochemistry, Microbiology and Biotechnology

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).