Development and evaluation of fresh sausage type of marine catfish [Sciades herzbergii (Bloch. 1794)] stored under low temperatures
2019
Shinohara, N. K. S. | dos Anjos, B. W. | Andrade, H. A. | Veloso, R. R. | Maciel, M. I. S. | Oliveira Filho, P. R. C.
The objective of the present work was to develop and evaluate the quality aspects of fresh sausage from marine catfish (Sciades herzbergii) stored under low temperatures. The formulated sausage yielded 59.6% moisture, 18.9% protein, 11.6% lipid, 3.0% ash, 6.8% carbohydrates, acceptability index between 90.2% to 82.7%, and purchase intent of "probably would buy". During refrigeration storage, there was an increase in lipid oxidation, volatile bases nitrogen, redness (a*), and reduced water-holding capacity. Staphylococcus coagulase positive were < 2 log CFU/g and E. coli increased. During frozen storage, there was an increase in lipid oxidation and volatile bases nitrogen. The values of L*, a* and b* decreased. E. coli and Staphylococcus coagulase positive were < 2 log CFU/g. Therefore, the sausages of marine catfish featured good nutritional quality, sensory, and shelf life between 21 to 25 days when kept under refrigeration and four months under freezing.
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