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

Research output: Contribution to journalArticle

18 Citations (Scopus)


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 languageEnglish
Pages (from-to)1158-1164
Number of pages7
JournalJournal of Food Science and Technology
Issue number6
Publication statusPublished - Dec 2013


  • Color
  • Fish
  • Frozen storage
  • Rancidity
  • Sausages

ASJC Scopus subject areas

  • Food Science

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