Characteristics of mince from pond-bred silvercarp (Hypophthalmichthys molitrix) and preliminary experiments on its use in sausages
1989
Gelman, A. | Benjamin, E.
The quality of fresh, chilled and frozen mince made from the flesh of pond-bred silvercarp (Hypophthalmichthys molitrix (Val)) was evaluated. Flavour panel scores for all minces were acceptable and this quality did not deteriorate during storage for one week in a domestic refrigerator (5-6 degrees C) or for one year at -20 degrees C. The levels of oxidative rancidity (2-thiobarbituric acid analysis) in the minces were consistent with this maintenance of quality. Aerobic plate counts at 25 degrees C of fresh mince rose from 7.9 X 10(4) to 1.1 X 10(5) after 6 days' storage at 5-6 degrees C. Coliform and psychrotroph counts rose from 1.0 X 10(1) and 7.8 X 10(3) to 5.4 X 10(2) and 1.3 X 10(4), respectively. The functional and textural properties of pond-bred silvercarp mince in terms of salt-souble protein content, water binding capacity and penetrometer values were measured on fresh, refrigerated and frozen samples. All-fish sausages and frankfurters developed from pond-bred silvercarp mince were assessed in laboratory and consumer tests against commerical beef sausages and frankfurters. The fish products competed well and achieved levels of acceptance similar to those of the beef-containing products. Texture measurements revealed slight changes in the fish products during storage for 7 days at 5-6 degrees C. No spoilage was detected in any of the products after a week at 5-6 degrees C. The nutritional advantages of the fish sausages and frankfurters are discussed.
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