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Effect of frozen storage on the characteristics of a developed and commercial fish sausages

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Abstract

The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at −20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at −20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.

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Acknowledgement

The authors are grateful to Sultan Qaboos University, Ministry of Agriculture and Fisheries and Oman fisheries Company for funding and providing raw materials and facilities to develop fish sausage formulations. They also thank Mrs. Buthaina Al Bulushi, Department of Food Science and Nutrition at the College of Agricultural and Marine Sciences, Sultan Qaboos University, Oman for helpful technical support and Dr. Olena Kravchuk, School of Land, Crop and Food Sciences, The University of Queensland, Australia for kind assistance with statistical analysis.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman

    Ismail M. Al-Bulushi & Nejib Guizani

  2. School of Applied Sciences, RMIT University, Bundoora West Campus, Plenty Road, Building 223, Level 1, Melbourne, Vic, 3083, Australia

    Stefan Kasapis

  3. School of Science, Monash University, PO Box 8975, 46780, Kelana Jaya, Selangor, Malaysia

    Gary A. Dykes

  4. Ministry of Fisheries Wealth, P. O. Box 3738, Ruwi, 112, Oman

    Humaid Al-Waili & Hamed Al-Oufi

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  1. Ismail M. Al-Bulushi
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  2. Stefan Kasapis
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  3. Gary A. Dykes
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  4. Humaid Al-Waili
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  5. Nejib Guizani
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  6. Hamed Al-Oufi
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Correspondence to Ismail M. Al-Bulushi.

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Al-Bulushi, I.M., Kasapis, S., Dykes, G.A. et al. Effect of frozen storage on the characteristics of a developed and commercial fish sausages. J Food Sci Technol 50, 1158–1164 (2013). https://doi.org/10.1007/s13197-011-0441-x

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