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

Ismail M. Al-Bulushi; Stefan Kasapis; Gary A. Dykes; Humaid Al-Waili; Nejib Guizani; Hamed Al-Oufi

doi:10.1007/s13197-011-0441-x

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

Ismail M. Al-Bulushi^*, Stefan Kasapis, Gary A. Dykes, Humaid Al-Waili, Nejib Guizani, Hamed Al-Oufi

^*Corresponding author for this work

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

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.

Original language	English
Pages (from-to)	1158-1164
Number of pages	7
Journal	Journal of Food Science and Technology
Volume	50
Issue number	6
DOIs	https://doi.org/10.1007/s13197-011-0441-x
Publication status	Published - Dec 2013

Keywords

Color
Fish
Frozen storage
Rancidity
Sausages

ASJC Scopus subject areas

Food Science

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10.1007/s13197-011-0441-x

Cite this

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title = "Effect of frozen storage on the characteristics of a developed and commercial fish sausages",

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.",

keywords = "Color, Fish, Frozen storage, Rancidity, Sausages",

author = "Al-Bulushi, {Ismail M.} and Stefan Kasapis and Dykes, {Gary A.} and Humaid Al-Waili and Nejib Guizani and Hamed Al-Oufi",

note = "Funding Information: 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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doi = "10.1007/s13197-011-0441-x",

language = "English",

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AU - Al-Bulushi, Ismail M.

AU - Kasapis, Stefan

AU - Dykes, Gary A.

AU - Al-Waili, Humaid

AU - Guizani, Nejib

AU - Al-Oufi, Hamed

N1 - Funding Information: 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.

PY - 2013/12

Y1 - 2013/12

N2 - 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.

AB - 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.

KW - Color

KW - Fish

KW - Frozen storage

KW - Rancidity

KW - Sausages

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

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