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Studies on some species of fish and preservatives in the manufacture of fish sausage.

Krishnaswamy, M. A., Setty T.M.R., G. D. Revankar

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Abstract

Preparation, organoleptic quality and proximate composition of sausages from some varieties of fish and \ntheir blends have been studied. The colour, flavour and texture of sausage from cut fish (marine) were quite \nacceptable; the sausage from oil sardine was of somewhat inferior organoleptic quality. The sausage had the \nfollowing percentage composition: protein (N × 6.25), moisture, ether extractives, starch and ash were 18.3, \n70.1, 5.1, 4.3 and 3.3 respectively. Sorbic acid compared well with nitrofurazone as a preservative.

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Preparation, organoleptic quality and proximate composition of sausages from some varieties of fish and \ntheir blends have been studied. The colour, flavour and texture of sausage from cut fish (marine) were quite \nacceptable; the sausage from oil sardine was of somewhat inferior organoleptic quality. The sausage had the \nfollowing percentage composition: protein (N × 6.25), moisture, ether extractives, starch and ash were 18.3, \n70.1, 5.1, 4.3 and 3.3 respectively. Sorbic acid compared well with nitrofurazone as a preservative.

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Available abstract

Preparation, organoleptic quality and proximate composition of sausages from some varieties of fish and \ntheir blends have been studied. The colour, flavour and texture of sausage from cut fish (marine) were quite \nacceptable; the sausage from oil sardine was of somewhat inferior organoleptic quality. The sausage had the \nfollowing percentage composition: protein (N × 6.25), moisture, ether extractives, starch and ash were 18.3, \n70.1, 5.1, 4.3 and 3.3 respectively. Sorbic acid compared well with nitrofurazone as a preservative.

Key concepts: Organoleptic, Food science, Preservative, Flavour, Sardine, Fish <Actinopterygii>, Chemistry, Moisture

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