Subscribe Now Subscribe Today
Research Article

Some Quality Characteristics of Malaysian Commercial Fish Sausage

N. Huda, T.L.J. Alistair, H.W. Lim and R. Nopianti
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Five brands of Malaysian commercial fish sausages were analyzed for proximate and physicochemical properties. The proximate contents showed significant differences (p<0.05) among the samples. The protein and fat contents ranged from 8.18-10.77% and 0.93-6.53%, respectively. There were significance differences (p<0.05) among the fish sausages in the lightness value. A folding test showed no significant differences among the fish sausages, with all samples receiving the highest score. Hardness, elasticity, cohesiveness, gumminess, chewiness and shear force were significantly different (p<0.05) among the samples. This study showed that physicochemical properties among the sample were relatively different, but most of the samples fulfilled the requirements of a good-quality sausage.

Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

N. Huda, T.L.J. Alistair, H.W. Lim and R. Nopianti, 2012. Some Quality Characteristics of Malaysian Commercial Fish Sausage. Pakistan Journal of Nutrition, 11: 798-803.

DOI: 10.3923/pjn.2012.798.803



1:  Agri-Food Business Development Centre, 2010. Potential industries-chilled and frozen food.

2:  AOAC, 2000. Official Methods of Analysis. 17th Edn., Association of Official Analytical Chemists, Washington, DC

3:  Babji, A.S. and M.Y. Seri-Chempaka, 1995. The nutritional value of some processed meat products in Malaysia. Malaysian J. Nutr., 1: 83-94.

4:  Bourne, M.C., 1978. Texture profile analysis. Food Technol., 32: 62-66.
Direct Link  |  

5:  Chantarat, P., K. Kijroongrojana and M. Vittayanont, 2005. Effect of ice storage on muscle protein properties and qualities of emulsion fish sausage from bigeye snapper (Priacanthus tayenus) and lizardfish (Saurida undosquamis). Songklanakarin J. Sci. Technol., 27: 123-138.
Direct Link  |  

6:  Crehan, C.M., E. Hughes, D.J. Troy and D.J. Buckley, 2000. Effect of fat level and maltodextrin on the fuctional properties of frankfurters formulated with 5, 12 and 30% of fat. Meat Sci., 55: 463-469.
CrossRef  |  

7:  Dingstad, G.I., E. Kubberod, T. Naes and B. Egelandsdal, 2005. Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models. LWT-Food Sci. Technol., 38: 665-676.
CrossRef  |  Direct Link  |  

8:  Dolatowski, Z.J. and M. Olszak, 2007. Effect κ-Carrageenan on colours stability of model products with different levels of fat. Electronic J. Polish Agric. Univ., Vol: 10,
Direct Link  |  

9:  Farouk, M.M., K. Wieliczko, R. Lim, S. Turnwald and G.A. MacDonaldb, 2002. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Meat Sci., 61: 85-90.
CrossRef  |  

10:  Fawzya, Y.N., Sugiyono, H.E. Irianto and Suparno, 1998. Use of soybean flour in fish sausage processing. Proceedings of the APFIC Symposium on Fish Utilization in Asia and Pacific, September 24-26, 1998, Beijing, China, pp: 323-323
Direct Link  |  

11:  Ferreira, M.M.C., M.A. Morgano, S.C. do Nascimento de Queiroz and D.M.B. Mantovani, 2000. Relationships of the mineralsand fatty acid contents in processed Turkey meat products. Food Chem., 69: 259-265.
CrossRef  |  

12:  Fillppone, P.T., 2009. Sausage History.

13:  Hu, Y., W. Xia and C. Ge, 2007. Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages. World J. Microbiol. Biotechnol., 23: 1021-1031.
CrossRef  |  Direct Link  |  

14:  Intarapichet, K., W. Sihaboot and P. Chungsiriwat, 1995. Chemical and sensory characteristics of emulsion goat meat sausages containing pork fat or shortening. ASEAN Food J., 10: 57-61.
Direct Link  |  

15:  Kreuzer, R., 2008. Freezing and Irradiation of Fish. Read Books, Rome, Italy, ISBN-13: 9781443767347, pp: 560

16:  Lanier, T.C., 1992. Measurement of Surimi Composition and Functional Properties. In: Surimi Technology, Lanier, T.C. and C.M. Lee (Ed.). Marcel Dekker, New York, USA., ISBN: 0824784707, pp: 123-163

17:  Marianski, S. and A. Marianski, 2008. The art of Making Fermented Sausages. 1St Edn., Outskirts Press, Inc., Denver, CO., pp: 244

18:  Montero, P., M.V. Pardo, M.C. Gomez-Guillen and A.J. Borderias, 1999. Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage: Effect of washing on mince quality. Food Sci. Technol. Int., 5: 139-147.
Direct Link  |  

19:  Nowsad, A.A. and M.S. Hoque, 2009. Standardization of production of fish sausage from unwashed mince blend of low-cost marine fish. Asian Fish. Sci., 22: 347-357.

20:  Panpipat, W. and J. Yongsawatdigul, 2008. Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage. LWT-Food Sci. Technol., 41: 483-492.
CrossRef  |  

21:  Park, J.W., 2000. Surimi and Surimi Seafood. Taylor and Francis, New York, ISBN-13: 9780824703721, Pages: 500

22:  Pearson, A.M. and T.A. Gillett, 1999. Processed Meat. 3rd Edn., An Aspen Publication, Landmark Ltd., pp: 324

23:  Pietrasik, Z., 1999. Effect of content of protein, fat and modified starch on binding textural characteristics and colour of comminuted scalded sausages. Meat Sci., 51: 17-25.
CrossRef  |  Direct Link  |  

24:  Rahman, M.S., H. Al-Waili, N. Guizani and S. Kasapis, 2007. Instrumental-sensory evaluation of texture for fish sausage and its storage stability. Fish. Sci., 73: 1166-1176.
CrossRef  |  Direct Link  |  

25:  Raju, C.V., B.A. Shamasundar and K.S. Udupa, 2003. The use of nisin as a preservative in fish sausage stored at ambient (28±2°C) and refrigerated (6±2°C) temperatures. Int. J. Food. Sci. Technol., 38: 171-185.
CrossRef  |  

26:  Sehgal, H.S., M. Shahi, G.K. Sehgal and S.S. Thind, 2008. Some quality aspects of fish patties prepared from Indian major carp, Labeo rohita (Ham.). Int. J. Food Sci. Nutr., 59: 192-201.
CrossRef  |  

27:  Serdaroglu, M., 2006. Improving low fat meatballs characteristics by adding whey powder. Meat Sci., 72: 155-163.
CrossRef  |  

28:  Thomas, R., A.S.R Anjaneyulu, S.K. Mendiratta and N. Kondaiah, 2008. Effect of humectants on the quality of pork sausages. Am. J. Food Technol., 3: 56-67.
CrossRef  |  Direct Link  |  

29:  Venugopal, V., 2006. Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling. CRC Press, Florida, ISBN: 1574446223

30:  Yang, H.S., S.G. Choi, J.T. Jeon, G.B. Park and S.T. Joo, 2007. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci., 75: 283-289.
CrossRef  |  Direct Link  |  

©  2021 Science Alert. All Rights Reserved