Physicochemical properties, oxidative stability and sensory acceptance of shortfin scad (Decapterus macrosoma) – surimi emulsion sausages

• Published in: Food Research (Online) Vol. 5; no. 4; pp. 248 - 258
• Main Authors: Halmi, N.A., Sarbon, N.M.
• Format: Journal Article
• Language: English
• Published: 08.08.2021
• ISSN: 2550-2166; 2550-2166
• DOI: 10.26656/fr.2017.5(4).689

The aim of this study was to identify the physicochemical properties, oxidative stability and sensory acceptability of shortfin scad (Decapterus macrosoma) emulsion sausage incorporated with commercial surimi and silver catfish (Pengasius) protein hydrolysate. Fish emulsion sausage was prepared with fish mince and surimi ratios as follows: Formulation A (100:0); B (60:40); C (40:60); D (0:100). The proximate compositions of the fish emulsion sausages were determined. An increase in surimi percentage was increased lightness (L*) and decreased redness (a*) values of the sausages significantly (p<0.05). The higher fish mince ratio caused an increase in texture profile and a betteremulsified microstructure with fewer voids compared to the control. The fish protein hydrolysate could help maintain oxidative stability, as it has antioxidant properties. Moreover, the sensory evaluation indicated that all formulations of shortfin scad sausage incorporated with surimi and fish protein hydrolysate can be accepted by consumers, with formulation B had the highest rank as compared to control (100% surimi).