FISH SAUSAGE - ITS PREPARATION AND QUALITY CHANGES DURING STORAGE

WAN RAHIMAH BT. WAN ISMAIL

SUMMARY

Fish sausages have been successfully developed from tuna (Euthynnus affinis Cantor.). Tuna sausages have the following chemical composition - 63.7% moisture content, 13.7% crude protein (N x 6.25), 5.2% fat and 1.67% ash. Skinless sausages were canned in 2% brine and were found to be highly acceptable after six months storage at ambient temperature (30°C). No significant changes were observed chemically, or organoleptically throughout the study period. Vacuum packed skinless sausages stored under chilled and frozen conditions were found to have a shelf life of 12 weeks and six months respectively based on chemical and microbiological tests.

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