Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of Talang Queenfish (Scomberoides Commersonnianuus)

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Abstract

The purpose of this study was investigation and comparison of physicochemical
characteristics of produced fish sausage from minced fish meat and Surimi. Conventional
method includes three washing steps were used to prepare Surimi. Chemical analysis of the
products at time zero showed that Surimi sausage contained less protein, fat and ash due to the
washing steps during Surimi preparation. Comparison of the colorimetric results of the
products obtained from the Hunter lab color scale using image-processing toolbox of
MATLAB program represented significant difference for “L” and “a” colorimetric parameters
between the two types of sausages. To evaluate the textural property of the samples, puncture
test was carried out. The results showed more firmness of the fish sausage compared to
Surimi fish during storage period of 0, 14, 30, 45 and 60 days. The sensory evaluation showed
that acceptability of the Surimi sausage was more than the fish sausage especially at 60 days
of preservation. SDS-PAGE electrophoresis of the samples during the preservation times
exhibited more intensity of the bands related to α-actinin, actin and β-trompomyosin in Surimi
sausage compared to that for fish sausage. This study demonstrated that Surimi sausage has
higher quality indicators than fish sausage.

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Iranian Scientific Fisheries Journal
Volume 22, Issue 1 - Serial Number 82
September and October 2013
Pages 157-170

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