Effect of frozen storage on the characteristics of a developed and commercial fish sausages
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...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Published: |
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/10380 |
| _version_ | 1848746216667480064 |
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| author | Al-Bulushi, I. Kasapis, S. Dykes, Gary Al-Waili, H. Guizani, N. Al-Oufi, H. |
| author_facet | Al-Bulushi, I. Kasapis, S. Dykes, Gary Al-Waili, H. Guizani, N. Al-Oufi, H. |
| author_sort | Al-Bulushi, I. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T06:29:44Z |
| format | Journal Article |
| id | curtin-20.500.11937-10380 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:29:44Z |
| publishDate | 2013 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-103802018-03-29T09:05:55Z Effect of frozen storage on the characteristics of a developed and commercial fish sausages Al-Bulushi, I. Kasapis, S. Dykes, Gary Al-Waili, H. Guizani, N. Al-Oufi, H. 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. 2013 Journal Article http://hdl.handle.net/20.500.11937/10380 10.1007/s13197-011-0441-x restricted |
| spellingShingle | Al-Bulushi, I. Kasapis, S. Dykes, Gary Al-Waili, H. Guizani, N. Al-Oufi, H. Effect of frozen storage on the characteristics of a developed and commercial fish sausages |
| title | Effect of frozen storage on the characteristics of a developed and commercial fish sausages |
| title_full | Effect of frozen storage on the characteristics of a developed and commercial fish sausages |
| title_fullStr | Effect of frozen storage on the characteristics of a developed and commercial fish sausages |
| title_full_unstemmed | Effect of frozen storage on the characteristics of a developed and commercial fish sausages |
| title_short | Effect of frozen storage on the characteristics of a developed and commercial fish sausages |
| title_sort | effect of frozen storage on the characteristics of a developed and commercial fish sausages |
| url | http://hdl.handle.net/20.500.11937/10380 |