Development of Model Fermented Fish Sausage from Marine Species: A Pilot Physicochemical Study

• Published in: Food and nutrition sciences Vol. 4; no. 12; pp. 1229 - 1238
• Main Authors: Khem, Sarim, Young, Owen A., Robertson, John D., Brooks, John D.
• Format: Journal Article
• Language: English
• Published: 01.12.2013
• Subjects: Allium sativum; Oryza sativa
• ISSN: 2157-944X; 2157-9458
• DOI: 10.4236/fns.2013.412157

Marine fish, hoki, kahawai and trevally were used, to develop fermented fish models to emulate Asian examples. The formulations comprised ground fish, carbohydrate, garlic and salt, but no added culture. The carbohydrate was cooked rice or glucose. The mixtures were extruded into open-ended 50 mL plastic syringes, sealed and incubated at 30 degree Celsius for 96 h. The endogenous lactic acid bacteria were capable of fermenting glucose, but not cooked rice. After glucose fermentation, the treatments contained around 8.7 log cfu g super( -1) (from 3.3) with the pH range of 4.38 to 5.08 (from around 6.3), depending on the species. Hardness, springiness and cohesiveness of treatments all increased with fermentation, except for hoki, which was subject to an endogenous proteolytic activity. Color development varied with species: light reflectance (L*) of the trevally and kahawai treatments increased, while the a* (redness) and b* (yellowness) values were static. Hoki exhibited the least color changes except for yellowness, which increased markedly. Possible reasons for this are discussed.