Effects of surimi to silver catfish ratio and potato starch concentration on the properties of fish sausage

Effects of Surimi to Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage Journal of Aquatic Food Product Technology, 24 213–226, 2015 Copyright © Taylor Francis Gr.

Journal of Aquatic Food Product Technology, 24:213–226, 2015 Copyright © Taylor & Francis Group, LLC ISSN: 1049-8850 print/1547-0636 online DOI: 10.1080/10498850.2013.766293 Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage Mat Amin Amiza and Suk Chen Ng Department of Food Science, Faculty of Agrotechnology and Food Science, University of Malaysia Terengganu, Terengganu, Malaysia This study examined the effects of different surimi-to-silver catfish ratios (0/100, 20/80, 40/60, 60/40, 80/20, and 100/0) and potato starch concentrations (3, 5, and 7%) on the properties of fish sausage The surimi-to-catfish ratio affected the moisture, fat, protein, and ash content of the sausage; as well as cooking loss, greenness, lightness, and hardness Different concentrations of potato starch affected carbohydrate content, springiness, and yellowness The most acceptable formulation was the 40/60 surimi-to-catfish ratio with 7% potato starch Vacuum-packed fish sausages from all formulations had low peroxide and 2-thiobarbituric acid (TBA) values during 12 days of refrigerated storage Keywords: silver catfish, surimi, sausage, potato starch INTRODUCTION Fish generally has a high protein and low fat content Thus, fish sausage is healthier than chicken and beef sausages because of the lower fat content Moreover, recent studies have reported the health advantages associated with consumption of fish (Hoekstra et al., 2013) In recent years, manufacturers have begun to use fish mince and surimi as raw materials for emulsion sausage production, particularly in Asian countries (Konno, 2005) These products have a desirable texture and are cost effective to produce Surimi has high gel-forming ability, which makes it suitable for use as a raw material for a number of seafood-based products (Okada, 1992; Suvanich and Prinyawiwatkul, 2001) However, surimi is more expensive than fish mince because it requires several processing steps as well as frozen storage The cost of producing sausage can be reduced if surimi is replaced with fish mince Silver catfish (SC; Pangasius spp.) is a popular freshwater fish in Asia It has white flesh and contains 8.8% fat (Ghassem et al., 2009) Surimi is more expensive than SC fillets, thus it would be useful to determine if SC can replace surimi in fish sausage formulations Several studies have examined the effects of surimi or SC on the properties of meat/fish products For example, Bochi et al (2008) reported the effect of adding SC filleting residue on fish burgers, while Murphy et al Correspondence should be addressed to Mat Amin Amiza, Department of Food Science, Faculty of Agrotechnology and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia E-mail: ama@ umt.edu.my Color versions of one or more of the figures in this article can be found online at www.tandfonline.com/wafp 213 214 AMIZA AND NG (2004) investigated the effect of surimi, fat, and water content on a pork sausage formulation Elyasi et al (2010) described the properties of fish fingers produced from mince and surimi of common carp (Cyprinus carpio L., 1758) Murphy et al (2004) found that it is possible to replace pork meat with surimi in sausage formulation Elyasi et al (2010) found that sensory evaluation of fish fingers prepared using common carp surimi was better than that of common carp mince Meat processors traditionally add some form of starch to sausage formulations to act as a binder or extender to increase water binding and improve texture of the product and its cooking yield (Rahman et al., 2007) In comminuted meat products, potato starch (PS) is recommended to increase cooking yield or reduce cooking loss, to improve texture, and to extend shelf life (Lurueña-Martinez et al., 2004; Murphy, 2004; Ruban et al., 2009) Little is known about how the surimi-to-SC ratio and the concentration of PS affect the properties of fish sausages Thus, the present study was designed to determine the ratio of surimi-to-SC mince and the concentration of PS required to produce fish sausages with optimal properties MATERIALS AND METHODS Raw Materials The ingredients used to prepare the fish sausage included SC, surimi, salt, vegetable oil, PS, spices, soy protein isolate, sodium tripolyphosphate, and ice Whole fresh SC were obtained from a local supplier in Kuala Terengganu, Malaysia SC were filleted and the skin was removed, and the SC flesh was stored at −20◦ C until further use Frozen commercial surimi (Kinmedai—Grade SA) was purchased from a supplier (Maperow Ent., Terengganu, Malaysia) Isolated soy protein and sodium triphosphate were purchased from a supplier (Sim Co Sdn Bhd, Penang, Malaysia), and other ingredients—such as PS, vegetable oil, spices, and salt—were purchased from local grocery stores All chemicals and reagents used were of analytical grade Experimental Design In this study, 18 sausage formulations were prepared following Chuapoehuk et al (2001) with the modification that pork fat was replaced by palm oil Only SC (0–500 g), surimi (0–500 g), and PS (15–35 g) content varied; the remaining ingredients were the same in all formulations (53.32 g vegetable oil, g salt, g white pepper, g ginger powder, 5.3 g sugar, g sodium tripolyphosphate, g MSG, 12.8 g egg white powder, and 100 g ice) The experimental variables were ratio of surimi to SC (six levels: 0/100, 20/80, 40/60, 60/40, 80/20, and 100/0) and amount of PS added (three levels: 3, 5, and 7%) Preparation of Fish Sausage To prepare the fish sausage, frozen SC flesh and frozen surimi were thawed overnight in a chiller SC and surimi samples were cut into smaller pieces and ground using a 10 mm plate grinder SC mince and ground surimi (in appropriate ratios) were combined and mixed using a bowl cutter, followed by addition of the other ingredients The fish batter was stuffed into commercial 25 mm cellulose casings using a sausage stuffer The sausages were hand tied, heated at 75 ± 2◦ C for 30 min, and then cooled in cold water After manual removal of the casings, sausages were vacuum packed in polyethylene bags and kept in a chiller at 0–4◦ C until further analysis Proximate Analysis In this study, only the following six formulations of fish sausages were analyzed for proximate analysis: surimi-to-SC ratios of 0/100, 40/60, and 100/0 with and 7% PS added, respectively SURIMI-TO-SC RATIO AND PS CONCENTRATION EFFECTS 215 Moisture, ash, protein, fat, and carbohydrate content were determined in triplicate following AOAC methods (1995) Texture Analysis The texture profiles of all 18 sausage formulations were analyzed using a texture analyzer (TA.XTplus Stable Micro System Ltd., Surrey, UK) in triplicate (set in compression mode) A compression plate (SMS P/75) with a heavy duty platform and the following settings was used: load cell, 25 kg; speed, 3.0 mm/s; test speed, 1.0 mm/s; posttest speed, 3.0 mm/s; prefixed strain, 75%; time before second compression, s The following parameters were measured: hardness, springiness, cohesiveness, gumminess, and chewiness Color Measurement The color profiles of all 18 sausage formulations were determined in triplicate using a colorimeter (Minolta Chroma Meter CR 300, Minolta Co Ltd., Osaka, Japan) The color profiles were reported as L∗ , a∗ , b∗ values L∗ is a measure of lightness, a∗ represents the chromatic scale from green to red, and b∗ represents the chromatic scale from blue to yellow Determination of Cooking Loss The weights of all 18 sausage formulations before and after cooking were measured (Tan et al., 2006), and cooking loss was calculated as follows (Hughes et al., 1997): % cooking loss = weight before cooking − weight after cooking × 100 weight before cooking Sensory Evaluation The six sausage formulations with the highest hardness and lowest cooking loss were chosen for sensory evaluation using an affective test Thirty untrained panelists evaluated the fish sausages using a 9-point hedonic scale for each sample The score ranged from (dislike extremely) to (like extremely) Each sausage was evaluated in terms of degree of liking for color, juiciness, tenderness, fishy flavor, and overall liking Sausages were cooked for in boiling water, cut into cm long pieces, and presented to each panelist Panelists were instructed to rinse their palate between each sample using the water supplied The evaluation was carried out in duplicate Lipid Oxidation of Vacuum-Packed Sausages Lipid oxidation of vacuum-packed fish sausages for six formulations (surimi-to-SC ratios of 0/100, 20/80, 40/60, 60/40, 80/20, and 100/0; all containing 7% PS) was measured in duplicate on Days through 12 Lipid oxidation was determined by measuring the peroxide values (POV; AOAC, 2002) and 2-thiobarbituric acid (TBA) values (Food and Agriculture Organization of the United Nations [FAO], 1986) The TBA levels were expressed as mg malonaldehyde/kg sample Statistical Analysis All data are presented as mean ± standard deviation Except for TBA and peroxide value data, statistical significance of observed differences among means of experimental results were evaluated 216 AMIZA AND NG by two-way analysis of variance (ANOVA), followed by Tukey’s multiple comparison of means at significance of p < 0.05 The statistical software program Minitab® 14 (Minitab Inc., State College, PA, USA) was used If there was an interaction between the surimi-to-SC ratio and PS concentration, all data were analyzed simultaneously using one-way ANOVA However, if there was no interaction between the two variables, the data were analyzed separately for each variable (surimi-to-SC ratio and PS concentration) using one-way ANOVA RESULTS AND DISCUSSION Proximate Composition of Fish Sausage Two-way ANOVA revealed that there was no significant interaction between the surimi-to-SC ratio and PS concentration for moisture content (70.55–71.46%) and protein content (6.30–6.33%) of the sausage samples (p > 0.05) One-way ANOVA showed that different amounts of PS did not affect the moisture and protein content of the fish sausages This finding contradicts Hughes et al (1997), who reported that moisture content decreased when 3% tapioca flour was added to frankfurters This discrepancy in results could be due to differences between PS and tapioca flour The protein residue in PS is very low (often < 0.1%; Dongyu and Kaiyun, 2008); thus, the addition of PS would not affect the protein content in fish sausage Furthermore, one-way ANOVA also revealed that there were significant differences in the moisture and protein content among the samples with different surimi-to-SC ratios (p < 0.05) Moisture content increased as the ratio of surimi-to-SC increased (Table 1) This result could be due to the differences in the initial moisture content of the surimi and SC mince Chuaporhuk et al (2001) reported the moisture content of surimi to be 77.6%, which is higher than that of SC (76.8%; Ghassem et al., 2009) Furthermore, surimi has better water holding capacity compared to minced fish (Balange and Benjakul, 2009) Elyasi et al (2010) also found that the moisture content of fish fingers produced from surimi was higher than that of fish fingers produced from common carp mince In the sausage samples analyzed, protein content deceased significantly as the surimi content increased (Table 1) The washing step used in the production of surimi can remove sarcoplasmic protein, which constitutes up to 20–25% of total protein of fish muscles; hence, the amount of protein in surimi is less than that in mince (Negbenebor et al., 1999; Ta¸skaya et al., 2003) Therefore, a higher SC content in the sausage formulation will result in a higher protein content In this study, carbohydrate content was calculated by difference There was no significant interaction between the surimi-to-SC ratio and PS concentration for the carbohydrate content of the samples (p < 0.05), but there is a significant difference among samples in terms of PS level TABLE Moisture and protein content of selected sausage formulations with different surimi-to-silver catfish ratios Ratio of surimi to silver catfish 0/100 40/60 100/0 % Moisture content % Protein content (wet basis) 67.48 ± 1.10c 71.60 ± 0.39b 73.94 ± 0.28a 7.35 ± 0.04a 7.02 ± 1.37b 5.38 ± 0.06c Each value was mean ± SD of moisture or protein content at a given surimi-to-silver catfish (SC) ratio at potato starch (PS) concentrations of and 7%—i.e., data for 0/100 surimi-to-silver catfish ratio was the mean of moisture or protein content for 0/100, 3% PS and 0/100, 7% PS samples Different letters within a column indicate significant difference between means (p < 0.05) SURIMI-TO-SC RATIO AND PS CONCENTRATION EFFECTS 217 (p < 0.05) This means that different surimi-to-SC ratios did not affect the carbohydrate content (15.23–16.43%) of the fish sausages (p > 0.05) However, a significant increase (p < 0.05) in carbohydrate content occurred as the PS level increased (Table 2) This was expected, as PS contains a high level of carbohydrates A significant interaction between the surimi-to-SC ratio and PS level was detected for the fat and ash content of the fish sausage samples (p < 0.05; Table 3) The sausage samples containing 0/100, 3% PS; 40/60, 3% PS; and 0/100, 7% PS had higher fat content compared to the other samples Chuapoehuk et al (2001) reported that the protein and lipid values in surimi were lower than those in whole fish mince because both protein and lipid were washed away during surimi preparation SC contains 8.8% fat (Ghassem et al., 2009), whereas carp surimi contains 1.98% fat (Elyasi et al., 2010) Thus, a higher percentage of SC will increase the fat content of sausage samples In addition, PS has a very low fat content (∼0.1%; Dongyu and Kaiyun, 2008) The ash content was lowest in the formulation containing the lowest amount of SC and PS (Table 3) This shows that both SC mince and PS contributed to the ash content of the sausage samples Ash content is a measure of the approximate amount of minerals in a sample Surimi has a lower ash residue than fish mince because the washing cycle reduces the ash content (Chuapoehuk et al., 2001) PS has a high ash residue because of the presence of phosphate groups The ash residue of native PS contains mainly phosphate salts of potassium, sodium, calcium, and magnesium (Kaletunc and Breslauer, 2003) Texture Profile Two-way ANOVA showed a significant interaction (p < 0.05) between the surimi-to-SC ratio and PS content for hardness, cohesiveness, gumminess, and chewiness of samples Hardness of fish TABLE Carbohydrate content of selected sausage formulations containing different concentrations of potato starch Potato starch addition % Carbohydrate content (wet basis) 15.45 ± 0.28b 16.06 ± 1.36a 3% 7% Each value was mean ± SD of carbohydrate content at a given potato starch (PS) addition at surimi-to-silver catfish (SC) ratio of 0/100, 40/60, and 100/0—i.e., for 3% potato starch addition, it was the mean of carbohydrate content for 1/100, 3% PS; 40/60, 3% PS; and100/0, 3% PS samples Different letters indicate significant difference between means (p < 0.05) TABLE Fat and ash content of selected sausage formulations with different surimi-to-silver catfish ratios and potato starch concentrations Formulation % Fat content (wet basis) % Ash content (wet basis) 0/100, 3% PS 40/60, 3% PS 100/0, 3% PS 0/100, 7% PS 40/60, 7% PS 100/0, 7% PS 6.45 ± 0.28a 1.74 ± 0.26a 1.49 ± 0.11a 0.98 ± 0.01b 1.61 ± 0.04a 1.82 ± 0.01a 1.50 ± 0.10a 6.24 ± 0.17a 3.40 ± 0.13b 7.46 ± 2.89a 3.88 ± 0.54b 3.43 ± 0.01b Data are presented as mean ± SD Different letters within a column indicate significant difference between means (p < 0.05) 218 AMIZA AND NG FIGURE Hardness of fish sausage samples Different letters indicate significant difference between means of samples (p < 0.05) sausages increased with increasing PS content and surimi (Figure 1) However, most differences were not significant (p > 0.05) Only the 80/20, 7% PS and 100/0, 7% PS samples had significantly greater hardness than the 0/100, 3% PS sample This result shows that addition of PS ≥ 7% and surimi ≥ 80% contributed to higher hardness values Wang et al (1997) also reported that addition of surimi increased hardness slightly (20% compression) and dramatically enhanced binding strength (rupture force) of cooked frankfurters Additionally, Rahman et al (2007) found that the hardness of fish sausages increased with increasing starch levels ranging from to 48% Hughes et al (1998) and Prabpree and Pongsawatmanit (2011) also reported that starch addition increased the hardness of sausages Of the samples tested, those containing 100/0, 5% PS and 0/100, 7% PS had the highest cohesiveness (p < 0.05; Figure 2) The low fat content in the samples may have contributed to the high cohesiveness values Pietrasik (1999) found that fat reduction resulted in increased cohesiveness, gumminess, and chewiness in sausage In the current study, the fish sausages with high fat content (e.g., 100/0, 3% PS) had the lowest cohesiveness, whereas the 100/0, 5% PS and 100/0, 7% PS samples had the highest cohesiveness Gumminess increased as the PS and surimi content increased (Figure 3), but most changes were not statistically significant The chewiness of the sausages also increased with increasing PS and surimi content (Figure 4) The 100/0, 7% PS and 80/20, 7% PS samples were chewiest, whereas the 0/100, 3% PS sample was the least chewy Hughes et al (1998) and Prabpree and Pongsawatmanit (2011) also reported that addition of starch increased the gumminess and chewiness of frankfurter and fish sausage, respectively Two-way ANOVA revealed that there was no significant interaction between the surimi-to-SC ratio and PS content for springiness of samples (p > 0.05), but there was a significant difference among samples in terms of PS level (p < 0.05) There was no significant difference (p > 0.05) in the springiness values of the sausages with different surimi-to-SC ratios (0.97–1.02), indicating that this ratio did not influence the elasticity of the samples Bloukas and Paneras (1993) and Carballo et al (1995) also found that fat content did not affect the springiness of frankfurters However, springiness of samples with different PS content differed significantly (p < 0.05; Figure 5) Sausages containing 3% PS had higher springiness compared to those with 5% and 7% PS In contrast, Prabpree and SURIMI-TO-SC RATIO AND PS CONCENTRATION EFFECTS 219 FIGURE Cohesiveness (ratio) of sausage samples Different letters indicate significant difference between means of samples (p < 0.05) FIGURE Gumminess (g) of fish sausage samples Different letters indicate significant difference between means of samples (p < 0.05) Pongsawatmanit (2011) and Pietrasik (1999) reported that starch level did not affect the springiness of sausage This study shows that addition of PS above 3% will decrease the springiness of fish sausage Color Profile An L∗ value of ≥ 50 indicates that sausages are white; a value < 50 indicates that they are black A lower value of a∗ indicates that sausages are green in color, and a higher value of b∗ indicates 220 AMIZA AND NG FIGURE Chewiness (g.cm) of fish sausage samples Different letters indicate significant difference between means of samples (p < 0.05) FIGURE Springiness (cm) of fish sausage samples prepared using different concentrations of potato starch Different letters indicate significant difference between means of samples (p < 0.05) yellowness Two-way ANOVA revealed a significant interaction (p < 0.05) between the surimi-toSC ratio and PS concentration in both L∗ and a∗ The sausages with the 100/0 ratio and 7% PS had the highest lightness values (Figure 6) This is expected because fish mince is darker in color than surimi due to its higher myoglobin and fat content (Elyasi et al., 2010) Muthia et al (2010) also reported that increasing the concentration of potato flour increased the L∗ value of sausage Moreover, white color, which is one of the special features of PS, increased the lightness of the SC sausage Sausages containing the 100/0 ratio and 7% PS had the highest greenness values (Figure 7) Desmond and Kenny (1998) observed that when the surimi content was increased from to 15%, greenness increased and yellowness decreased in sausage samples Hughes et al (1997) reported that increasing the starch level increased the greenness but decreased the yellowness of frankfurters SURIMI-TO-SC RATIO AND PS CONCENTRATION EFFECTS 221 FIGURE The L∗ values of fish sausage samples Different letters indicate significant difference between means of samples (p < 0.05) FIGURE The a∗ values of fish sausage samples Different letters indicate significant difference between means of samples (p < 0.05) Two-way ANOVA showed that there was no significant interaction between the surimi-to-SC ratio and PS level for b∗ values of samples (p > 0.05) However, there was a significant difference among samples with different PS levels (p < 0.05) Figure shows the b∗ values (yellowness) of fish sausage samples at different PS levels Yellowness was not affected by the surimi-to-SC ratio, but it was affected by the starch level (p > 0.05; Figure 8) This could be due to the white color of SC In contrast to these results, Desmond and Kenny (1998) reported that yellowness decreased when surimi content increased in frankfurters A decrease in yellowness values of sausages with increased starch levels was also reported for frankfurters (Hughes et al., 1997) 222 AMIZA AND NG FIGURE The b∗ values of fish sausage samples prepared using different concentrations of potato starch Different letters indicate significant difference between means of samples (p < 0.05) Cooking Loss Two-way ANOVA revealed a significant interaction between the surimi-to-SC ratio and PS content for the cooking loss of samples (p < 0.05) The differences in cooking loss were not significant, except for between the 100/0, 7% PS and 0/100, 3% PS samples (Figure 9) Sausages containing 100/0 and 7% PS gave the lowest cooking loss Desmond and Kenny (1998) reported that addition of up to 15% surimi-type material to frankfurters could reduce cooking losses, and Bochi et al (2008) found that when SC filleting residues were added to fish burgers, cooking loss decreased by 50% Other studies also reported decreased cooking loss during cooking with increasing starch levels (Carballo et al., 1995; Annor-Frempong et al., 1996; Colmenero et al., 1996; Dexter et al., 1993) These results suggest that starch reduces FIGURE Cooking loss of fish sausage samples Different letters indicate significant difference between means of samples (p < 0.05) SURIMI-TO-SC RATIO AND PS CONCENTRATION EFFECTS 223 the cooking loss because of better absorption of water by the starch during formulation and starch gelatinization during heating (Aktas and Genccelep, 2006) Sensory Evaluation Table shows the mean scores for the sensory evaluation of the selected sausage samples Color is an important component of quality, and consumers depend on their vision to evaluate the color of the product The sample containing 100/0, 5% PS was given the highest score for color, followed by the 80/20, 7% PS sample The sausage with 0/100, 7% PS scored the lowest for consumer acceptance (p < 0.05), as the color of this product was darker than the others When more SC was added to the formulation, the sausage was darker in color due to its higher myoglobin and fat content (Elyasi et al., 2010) The formulations with 100/0, 5% PS and 40/60, 7% PS scored highest for juiciness (Table 4) The ability of starches to retain moisture will increase the juiciness of sausage (Pietrasik, 1999) Sausages containing 100/0, 3% PS; 0/100, 7% PS; and 40/60, 7% PS had the highest scores for tenderness Juiciness and tenderness were directly related to fat content Thus, a higher content of SC conferred greater tenderness to the sausage The formulation with 40/60 and 7% PS had the highest mean score for fishy flavor This result shows that panelists preferred sausages that contained a moderate amount of SC This might be because SC contributed to tenderness and fishy flavor Overall, the most acceptable sausage formulation had a surimi-to-SC ratio of 40/60 and contained 7% PS This sausage was the most acceptable for fishy flavor, juiciness, and tenderness of sausage, and it had the highest hardness value and lowest cooking loss Chuapoehuk et al (2001) reported a slightly different result In their study, fish sausage prepared with a surimi-to-catfish meat ratio of 60/40 with 10% pork fat received the highest acceptability score This could be due to differences in fish species and the type of fat used Lipid Oxidation of Vacuum-Packed Fish Sausages During Chilled Storage Tables and show the POV and TBA values for vacuum-packed sausages during 12 days of refrigerated storage POV and TBA values increased over time, indicating that the lipid oxidation process had taken place over the course of the experiment The initial POV ranged from 0.18 to 0.70; after 12 days of storage, it ranged from 1.2 to 3.8 The POV of sausages with the 100/0 ratio and 7% PS was significantly higher than that of the other formulations (p < 0.05) This result shows that a higher POV was obtained in the samples containing more SC This was expected, as SC has a TABLE The average scores for degree of liking of selected sausage samples Sausage formulation 20/80, 5% PS 60/40, 5% PS 100/0, 5% PS 0/100, 7% PS 40/60, 7% PS 80/20, 7% PS Color Juiciness Tenderness Fishy flavor Overall acceptance 5.37 ± 0.72c 5.43 ± 1.01c 6.8 ± 0.89a 4.5 ± 0.78d 6.77 ± 0.86ab 6.13 ± 1.04a 5.7 ± 0.95b 6.27 ± 1.31ab 6.93 ± 1.26a 6.4 ± 1.04ab 6.73 ± 1.05a 6.2 ± 1.35ab 6.17 ± 0.99ab 5.67 ± 0.66bc 6.63 ± 0.67a 6.4 ± 0.5a 6.37 ± 0.61a 5.5 ± 0.51c 6.27 ± 0.58b 5.6 ± 0.56c 5.531 ± 0.68c 6.57 ± 0.68ab 6.73 ± 0.64a 5.43 ± 0.5ac 6.13 ± 0.43b 5.63 ± 0.49c 6.33 ± 0.48b 6.47 ± 0.57ab 6.83 ± 0.75a 4.63 ± 0.61d A 9-point hedonic scale was used where = dislike extremely and = like extremely Data presented as mean ± SD N = 30 (number of observations based on the duplicate analysis) Different letters within a column indicate significant difference between means (p < 0.05) 224 AMIZA AND NG TABLE Peroxide values (mEq peroxide/kg sample) of vacuum-packed sausage samples containing different surimi-to-silver catfish ratios during refrigerated storage Ratio of surimi to silver catfish 0/100 20/80 40/60 60/40 80/20 100/0 Day Day Day Day 12 0.49 ± 0.00 0.45 ± 0.01 0.49 ± 0.00 0.40 ± 0.01 0.38 ± 0.02 0.18 ± 0.00 0.84 ± 0.07 0.86 ± 0.04 0.49 ± 0.02 0.49 ± 0.04 0.49 ± 0.04 0.49 ± 0.03 1.67 ± 0.03 1.35 ± 0.08 1.39 ± 0.01 1.32 ± 0.04 0.98 ± 0.02 0.95 ± 0.06 3.73 ± 0.34 2.57 ± 0.00 2.31 ± 0.05 1.64 ± 0.08 1.48 ± 0.26 1.20 ± 0.01 TABLE The 2-thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) of sausage samples containing different surimi-to-silver catfish ratios during refrigerated storage Ratio of surimi to silver catfish 0/100 20/80 40/60 60/40 80/20 100/0 Day Day Day Day 12 0.39 ± 0.03 0.27 ± 0.01 0.23 ± 0.06 0.22 ± 0.02 0.17 ± 0.02 0.10 ± 0.02 0.34 ± 0.04 0.39 ± 0.01 0.40 ± 0.07 0.37 ± 0.03 0.39 ± 0.08 0.23 ± 0.11 0.40 ± 0.13 0.47 ± 0.00 0.52 ± 0.12 0.50 ± 0.12 0.48 ± 0.13 0.31 ± 0.07 0.60 ± 0.11 0.55 ± 0.06 0.58 ± 0.05 0.56 ± 0.07 0.55 ± 0.07 0.35 ± 0.02 higher lipid content than surimi According to Reilly (1985), fish lipids are very prone to lipid autooxidation Peroxide values were used to assess oxidative rancidity development during storage This was expected since surimi was known to contain low fat after washing cycle to remove pro-oxidant compounds and lipid in surimi production Rancidity is thought to be noticeable in food products at levels between 20–40 mEq/kg (Pearson, 1976) In this study, all samples had POV values far below these levels, likely due to the vacuum packaging, which removes the oxygen available for lipid oxidation Table reveals higher TBA values in samples containing a higher amount of SC This may be because susceptibility to lipid oxidation is closely related to fat level: The higher the amount of fat and unsaturated fatty acids present, the greater the TBA values obtained (Tang et al., 2001) The initial TBA values ranged from 0.10 to 0.40, and after 12-day storage, it ranged from 0.35 to 0.60 The small increase in TBA values during the 12-day storage period may be attributed to vacuum packaging, which leaves little oxygen available for oxidation TBA value is routinely used as an index of lipid oxidation in meat products during storage (Raharjo and Sofos, 1993), and rancid flavor is initially detected in meat products at TBA values between 0.5 to 2.0 (Gray and Pearson, 1987) These results show that the lipid oxidation in vacuum-packed silver catfish sausages was still low after 12 days of refrigerated storage CONCLUSION The ratio of surimi to SC affected the moisture content, protein content, cooking loss, greenness, lightness, and hardness on fish sausages The different PS concentrations affected the carbohydrate content, springiness, and yellowness of fish sausages The optimum sausage formulation contained SURIMI-TO-SC RATIO AND PS CONCENTRATION EFFECTS 225 the 40/60 surimi-to-SC ratio and 7% PS because it had the highest hardness value, lowest cooking loss, and most acceptable sensory attributes Vacuum-packed sausage samples were low in peroxide and TBA values after 12 days of refrigerated storage REFERENCES Aktas, N., and Genccelep, H 2006 Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat Meat Sci 74: 404–408 Annor-Frempong, I E., Anan-Prah, A., and Wiredu, R 1996 Cassava as non-conventional filler in comminuted meat Meat Sci 44(3): 192–202 AOAC 1995 Official Methods of Analysis of the Association of Official Analytical Chemists (16th ed.) 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TABLE Fat and ash content of selected sausage formulations with different surimi- to- silver catfish ratios and potato starch concentrations Formulation % Fat content (wet basis) % Ash content (wet