International Journal of Food Properties

4 3 12 523 529 This article was downloaded by University of Waterloo On 09 September 2013, At 07 49 Publisher Taylor Francis Informa Ltd Registered in England and Wales Registered Number 1072954 R. International Journal of Food Properties

This article was downloaded by: [University of Waterloo] On: 09 September 2013, At: 07:49 Publisher: Taylor & Francis Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK International Journal of Food Properties Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/ljfp20 PROCESS DEVELOPMENT OF FISH SAUSAGE a a Pranisa Chuapoehuk , Nońgnuch Raksakulthai & Wanchai Worawattanamateekul a a Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, 10900, Thailand Published online: 17 Aug 2006 To cite this article: Pranisa Chuapoehuk , Nońgnuch Raksakulthai & Wanchai Worawattanamateekul (2001) PROCESS DEVELOPMENT OF FISH SAUSAGE, International Journal of Food Properties, 4:3, 523-529, DOI: 10.1081/JFP-100108653 To link to this article: http://dx.doi.org/10.1081/JFP-100108653 PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content This article may be used for research, teaching, and private study purposes Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 4(3), 523–529 (2001) PROCESS DEVELOPMENT OF FISH SAUSAGE Downloaded by [University of Waterloo] at 07:49 09 September 2013 Pranisa Chuapoehuk,* Non´gnuch Raksakulthai, and Wanchai Worawattanamateekul Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand ABSTRACT Process development for fish sausage from hybrid Clarias catfish meat and surimi was conducted using ratios of catfish meat to surimi at 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100; pork fat at 0, 5, 10, 15 and 20% (w=w of fish and surimi) Sensory evaluation scores showed that fish sausage prepared from fish meat to surimi at a ratio of 40:60 with 10% pork fat got the highest acceptability score Improving of nutritive value by adding 0, 1, 2, 3, and 5% fish oil or 0, 0.1, 0.3 and 0.5% calcium phosphate or calcium lactate (w=w of fish and surimi) was carried out It was found that sausage sample with 3% fish oil or 0.5% calcium phosphate or calcium lactate was still accepted by the panelists INTRODUCTION Production of emulsion sausage in Thailand has been recently expanded into commercial scale and consumption of such food in the country has increased due to its acceptable taste and high nutritional value Most of sausages sold in the market were prepared from pork, chicken and beef These types of emulsion sausage contained quite high fat content According to the Thai food composition tables [1], the fat levels in Chinese style pork sausage, semi dried sausage, dried sausage and Vienna sausage were 31.4, 22.7, 40.7 and 24.8%, respectively Fish is known to be high protein and low fat meat *Corresponding author 523 Copyright # 2001 by Marcel Dekker, Inc www.dekker.com 524 CHUAPOEHUK ET AL Downloaded by [University of Waterloo] at 07:49 09 September 2013 The present study is therefore designed to develop process of sausage production through replacing land animal meat with cheaper surimi and meat of hybrid Clarias catfish which is readily available in Thailand Its main objectives were to (1) determine optimal ratios of surimi to fish meat and of pork fat to a mixture of surimi and fish meat in producing fish sausage and (2) compare sensory evaluation scores of sausage produced by the use of different concentrations of fish oil and calcium to improve nutritive value of the sausage MATERIALS AND METHODS The materials used were hybrid Clarias catfish (female Clarias macrocephalus6male Clarias gariepinus); surimi (Quality Grade SSA); pork fat; fish oil (FRO-970923-2) from T.C Union Agrotech Co., Bangkok; calcium phosphate prepared from tuna fish bone by the Department of Fishery Products, Kasetsart University; and calcium lactate (PURACAL PP=FCC) from Vicchi Consolitated Co., Bangkok Fish meat and surimi were each analyzed [2, 3] for protein, lipid, ash, moisture and carbohydrate Optimal Ratios of Fish Meat to Surimi and of Pork Fat to Fish Meat and Surimi in Preparation of Sausage Six samples were made by mixing fish meat and surimi at ratios (weight of fish meat to weight of surimi) of 100:0, 80:20, 60:40, 40:60, 20:80, 0:100 Each sample was thoroughly mixed in silent cutter (VEDELCUTTEX M11) to give acceptable characters with the other ingredients recommended by the Fishery Products Development Division [4], stuffed in 2.5 cm diameter cellophane casing, boiled at 80
C for 20 minutes and left until cool The samples were evaluated for sensory scores using a point hedonic scale with score for most unacceptable and for most acceptable [5] The sensory scores were given by 10712 judges who were instructors, students and staff of the Department of Fishery Products, Kasetsart University The scores were statistically analyzed using Banana Stat Pack Version 3.0, and Duncan’s new multiple range test was employed for comparison among sample means [6] The composition of the sausage sample with highest sensory scores was adjusted to give better preference characters by mixing fish meat and surimi with the other ingredients (unit in gram), as follows: PROCESS DEVELOPMENT OF FISH SAUSAGE Downloaded by [University of Waterloo] at 07:49 09 September 2013 Fish meat þ surimi Starch Salt Ground pepper Ground garlic Ground coriander White egg yolk Ice Sugar Monosodium glutamate 525 100 3.5 0.2 20 0.5 0.2 The mixture was divided into samples Each sample was added with pork fat at 0, 5, 10, 15 or 20% by weight of fish meat and surimi, thoroughly mixed, processed further as sausage and the sausage was evaluated for sensory scores in the same way as described earlier To determine optimal amount of pork fat, sensory scores obtained among sample means were statistically analyzed and compared Optimal Concentrations of Fish Oil and Calcium in Improving Nutritive Value of Sausage Fourteen samples were each made by mixing optimal ratios of fish meat to surimi and of pork fat to fish meat and surimi with adjusted other ingredients shown earlier Six of them were each mixed with fish oil at 0, 1, 2, 3, 4, or 5% while each four of the remaining samples were each mixed with calcium phosphate at 0, 0.1, 0.3 or 0.5% and with calcium lactate at 0, 0.1, 0.3 or 0.5% by weight of fish meat and surimi The samples were prepared as sausages, evaluated for sensory scores and analyzed for protein, lipid, ash, moisture and calcium Sensory scores from all samples were statistically analyzed and compared to determine optimal concentrations of fish oil and calcium RESULTS AND DISCUSSION Chemical Composition of Fish Meat and Surimi The proximate composition of fish meat and surimi was shown in Table The protein and lipid values found in surimi were slightly and much lower than those in fish meat This is perhaps due to both protein and lipid 526 CHUAPOEHUK ET AL Downloaded by [University of Waterloo] at 07:49 09 September 2013 Table Proximate Composition (%) of Fish Meat and Surimi Composition Fish Meat Surimi Protein Lipid Ash Moisture Carbohydrate 18.1 4.4 1.0 74.5 2.0 17.09 0.04 0.56 77.6 4.71 were somewhat washed away during the preparation of surimi Additions of cryoprotectant, sorbital and sugar in surimi production resulted in more carbohydrate found in surimi than in fish meat Preparation of Sausage Table shows sensory evaluation scores of sausage prepared using various ratios of fish meat to surimi There was no significant difference in odour sensory scores Sensory scores for colour, flavour, texture and overall preference were significantly different, with the highest scores for flavour, texture and overall preference obtained from sausage prepared using a ratio of fish meat to surimi at 40:60 It should therefore be noted that at this ratio surimi will greatly reduce cost of sausage production as it is much cheaper than fish meat Sensory evaluation scores of sausage prepared using the ratio of fish meat to surimi at 40:60 and then mixed with different concentrations of pork Table Sensory Evaluation Scores of Sausages with Various Ratios of Fish Meat to Surimi Sensory Evaluation Score Fish Meat: to Surimi 0:100 80:20 60:40 40:60 20:80 100:0 ns Colour** Odourns Flavour* Texture** Overall Preference** 7.40a  0.92 7.17a  1.19 6.58ab  1.31 6.00bc  1.04 7.42a  0.90 5.75c  1.29 6.63  1.15 6.29  1.05 6.42  0.90 6.58  1.31 6.13  1.25 6.41  1.51 5.92b  1.24 6.96a  0.75 6.96a  1.18 7.33a  0.89 6.75a  0.75 7.17a  1.34 5.67c  1.44 6.79ab  1.16 7.13ab  1.00 7.33a  1.07 6.25bc  1.42 6.67ab  1.56 5.83b  1.27 6.75a  0.97 7.04a  0.86 7.29a  1.01 6.58ab  1.00 7.13a  1.60 Non-significant difference (P > 0.05) * Values followed by different letters in the same column are different at P < 0.05 ** Values followed by different letters in the same column are different at P < 0.01 PROCESS DEVELOPMENT OF FISH SAUSAGE 527 Table Sensory Evaluation Scores of Sausages with Various Concentrations of Pork Fat Sensory Evaluation Score ns Downloaded by [University of Waterloo] at 07:49 09 September 2013 Pork Fat (%) Colour Odour Flavour Texture Overall Preference 10 15 20 7.1 6.9 7.0 7.1 6.9 6.7 6.6 6.6 6.9 6.6 6.9 7.1 7.0 6.9 6.6 7.2 7.1 7.5 7.3 7.3 7.0 7.3 7.3 7.0 6.9 ns Non-significant difference (P > 0.05) Table Sensory Evaluation Scores of Sausages with Various Concentrations of Fish Oil Sensory Evaluation Scorens Fish Oil (%) ns Colour Odour Flavour Texture Overall Preference 7.4 7.4 7.3 7.2 6.8 6.8 7.1 7.1 7.0 7.4 6.6 6.1 7.3 7.3 7.0 6.7 6.0 6.1 7.6 7.5 7.5 7.4 6.8 6.9 7.3 7.3 6.8 6.6 6.4 6.1 Non-significant difference (P > 0.05) fat, fish oil and calcium were shown in Tables 3, and 5, respectively Addition of pork fat or fish oil did not significantly affect sensory evaluation scores However, the sausage added with 10% pork fat demonstrated highest scores for texture and overall preference, whereas that added with 3% fish oil gave superior acceptable scores than other higher concentrations and showed effective increment of its lipid value (Table 6) It was earlier reported [7] that added fish oil improved texture flexibility of sausage; but too high amount of fish oil may destroy fat-protein (myosin) emulsion, then reducing degrees of texture flexibility to a minimum Sausages added with different concentrations of calcium lactate or calcium phosphate gave similar acceptable sensory evaluation scores for colour, odour and flavour Sensory evaluation scores for texture and overall preference of sausages added with lactate were significantly lower than those added with phosphate at all concentrations The highest scores 6.50  0.59 6.80  0.76 7.10  0.71a 7.10  0.63a 7.10  0.59a Control 6.50  0.54 6.40  0.77 6.50  0.52b 5.50  0.55c 5.75  0.69cd 0.1 6.50  0.72 6.70  0.98 6.53  0.81b 5.30  0.48c 5.65  0.78d 0.3 Lactate (%) 6.50  0.52 6.50  0.65 6.20  0.72b 5.60  0.67c 5.80  0.52cd 0.5 6.50  0.42 6.40  0.38 6.30  0.71b 6.10  0.62b 6.25  0.55b 0.1 Sensory Evaluation Score 6.50  0.42 6.00  0.68 6.15  0.87b 6.15  0.87b 6.15  0.72bc 0.3 Phosphate (%) Sensory Evaluation Scores of Sausages with Various Concentrations of Phosphate and Lactate Non-significant difference (P > 0.05) * Values followed by different letters in the same row are different at P < 0.05 ** Values followed by different letters in the same row are different at P < 0.01 ns Colourns Odourns Flavour* Texture** Overall preference** Character Table Downloaded by [University of Waterloo] at 07:49 09 September 2013 6.50  0.44 6.50  0.61 6.30  0.57b 6.30  0.57b 6.30  0.48b 0.5 528 CHUAPOEHUK ET AL PROCESS DEVELOPMENT OF FISH SAUSAGE Table Calcium Proximate Composition of Sausages with and without Fish Oil and Composition (%) Without Fish Oil and Calcium With 3% Fish Oil With 0.5% Calcium Phosphate 13.73 3.16 2.50 74.50 0.041 13.67 4.5 2.65 75.11 0.030 13.91 3.70 2.82 73.5 0.303 Protein Lipid Ash Moisture Calcium Downloaded by [University of Waterloo] at 07:49 09 September 2013 529 for overall preference were obtained from adding lactate or phosphate at 0.5% Though adding of calcium at 0.5% demonstrated acceptably low sensory scores, but it increased calcium in sausage to a satisfactory level (Table 6) as compared to that in the sausage added no calcium or even in fish meat REFERENCES Puwastien, P.; Raroengwichit, M.; Sungpuag, P.; Judprasong, K Thai Food Composition Tables; Institute of Nutrition, Mahidol University: Bangkok, 1999; 150 Chotiyarnwong, A Analysis of F|shery Products I; Faculty of Fisheries, Kasetsart University: Bangkok, 1981; 205 AOAC O⁄cial Methods of Analysis, 14th Ed.; Association of Official Analytical Chemists: Washington, DC, 1984; 1141 Fishery Products Development Division F|sh Processing; Department of Fisheries, Ministry of Agriculture and Cooperatives: Bangkok, 1993 Larmond, E Laboratory Methods for Sensory Evaluation of Food; Research Branch, Dept of Agriculture: Canada, 1977; Publication 1937 Sukpong, S.; Trisaranuwatana, P Statistical Methods and Experimental Design; Kasetsart University: Bangkok, 1984; 300 Surapanpisid, Y Meat and Meat ProductsTechnology; King Mongkut University of Technology Thonburi: Bangkok, 1993; 135 Received October 7, 2000 Revised February 5, 2001 Accepted March 17, 2001 .. .INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 4(3), 523–529 (2001) PROCESS DEVELOPMENT OF FISH SAUSAGE Downloaded by [University of Waterloo] at 07:49 09 September... optimal ratios of surimi to fish meat and of pork fat to a mixture of surimi and fish meat in producing fish sausage and (2) compare sensory evaluation scores of sausage produced by the use of different... Ratios of Fish Meat to Surimi and of Pork Fat to Fish Meat and Surimi in Preparation of Sausage Six samples were made by mixing fish meat and surimi at ratios (weight of fish meat to weight of surimi)